If it's impossible to find freshies maybe she will agree to you making a puree? When I make a raspberry puree, it's cooked and thickened, and so never makes the cake soggy. If you were even a little nervous you could crumb coat the bottom layer before applying the puree. I know, I know, nothing compares to fresh. I love raspberry puree but fresh raspberries are just DIVINE in a cake. However, I'm sure your customer would understand if the fruit is not in season - it's a local item right, it's not like you can get it imported from Chile?!
I ended up using frozen blackberries. I unthawed them and drained them really well and folded them into a sweetened whipped cream that I had beaten very stiff. I tasted good and the lady was happy with it. She doesn't like jams or jelly type fillings so this was a good compromise.
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