I am making a dense chocolate cake and need raspberry incorporated in the filling. What's your best suggestion? Can raspberry puree really be used as a filling? I can have 2-4 layers. Cake will be covered in fondant. Thanks!
I have used the raspberry puree for a filling before. But I did put down a thin layer of buttercream first to keep it from soaking into the layer of cake underneath it. HTH!
I buy the sleeves of raspberry filling and it is really good. Not overly sweet and a nice thick consistency - very easy to spread.
Thanks for the responses. I need MORE ideas. My friend doesn't want buttercream but I am making a fondant jersey cake and need something stable. How long could I leave a cake w/mousse filling out of the fridge? I was thinking maybe chocolate mousse w/fresh raspberries. What are your thoughts on incorporating ganache w/raspberry? And what's a raspberry sleeve & where do I buy that?
My shortcut to raspberry filling is this: I take a small jar of SEEDLESS jam, nuke it for about a minute, and pour it into a bowl with a box of it's matching powdered jello. Put back in the frig overnight to set back up. It will NOT be gritty. The only 2 fillings I do this with is strawberry & raspberry. I keep the extra in the frig for ever...just like you would a jar of jam.
Take the raspberry puree, and thicken it with either gelatin, or corn starch. I prefer gelatin though.
I like smearing my cake with a thin thin layer of seedless raspberry jam then using a chocolate ganache filling. I'm not huge on chocolate-raspberry combo since it tends to taste too sweet and fake to me but this is a nice hint of raspberry and the ganache is very stable. Plus a chocolate/chocolate is wonderfully decadent.