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I need your best raspberry filling recipe for a lemon cake..

post #1 of 8
Thread Starter 
I have been requested to cater a 50th wedding anniversary...the cake is to be lemon cake with raspberry filling inside. I need your best recipes for raspberry filling and thank you!
post #2 of 8
The raspberry filling I use is one I found on here (I can't remember who originally posted it, though). I heat up a jar of raspberry preserves and stir in a box of raspberry jello to thicken it up. It's delicious and super easy.
post #3 of 8
I make it by cooking fresh raspberries with sugar , little water, cornstarch, lemon juice and litely boil for about 5 minutes. Set off heat. You can strain it 0r leave as it. Delicious.


http://www.yummly.com/recipes/raspberry-cake-filling


http://cakecentral.com/recipe/creamy-and-refreshing-raspberry-filling
post #4 of 8
Easiest & delicious

1 bag (about 10 oz.) frozen raspberries

1/4 cup of raspberry preserves or jam

Thaw & drain raspberries. Throw in food processor with preserves & jam.

Great every time & easy! BTW...this is modified from Martha Stewarts

www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
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www.VeryDeliciousDesserts.com

https://www.facebook.com/pages/Delicious-Desserts/207874222593145

 

It's never "just cake!"

 

You may get a cake for $way to little but you won't get this cake!

Animal
(4 photos)
 
Reply
post #5 of 8
I've made the recipe icer101 recommended. Love it. Great in cheesecake if I remember offhand also.
post #6 of 8
Quote:
Originally Posted by fruitsnack

The raspberry filling I use is one I found on here (I can't remember who originally posted it, though). I heat up a jar of raspberry preserves and stir in a box of raspberry jello to thicken it up. It's delicious and super easy.



That's what I do also. Tastes great...and fast to make!
post #7 of 8
This is my favorite raspberry filling. It is easy, thickens up nicely, and is not too sweet

RASPBERRY FILLING

Source: Cake Boss

Notes: yield 1 cup
Refrigerate overnight, keeps 1 week

Ingredients

12 ounce bag frozen raspberries
½ cup sugar
1 tsp lemon juice
2 heaping tablespoons cornstarch
2 tablespoons raspberry liqueur (optional)

Directions

Thaw raspberries over strainer, collecting juice. This will take several hours or overnight. Add enough water to make ¾ cup liquid. In a small saucepan combine raspberry and lemon juice, sugar and cornstarch. Cook over medium heat stirring constantly until mixture thickens and bubbles. Remove from heat. Strain remaining berries to remove seeds. Add pulp and liqueur to cooled mixture in saucepan. Stir well and refrigerate.
I'd rather be baking!
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I'd rather be baking!
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post #8 of 8
Thread Starter 
icon_biggrin.gif THANK YOU all so very much! The people on this site just ROCK! So many to try...may have to use them all at some point. icon_smile.gif
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