BEST CAKE FILLING RECIPE RECIPES

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RASPBERRY CAKE FILLING RECIPE - FOOD.COM



Raspberry Cake Filling Recipe - Food.com image

Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 cake

Number Of Ingredients 4

1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice (fresh is best, but...)
1/4 cup sugar

Steps:

  • In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
  • Let cool completely before spreading onto cake.

Nutrition Facts : Calories 616.9, FatContent 0.7, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 5.3, CarbohydrateContent 157.5, FiberContent 16.7, SugarContent 132.3, ProteinContent 2.8

THE BEST COFFEE AND WALNUT CAKE | UNCATEGORISED RECIPES ...



The best coffee and walnut cake | Uncategorised recipes ... image

This cake is a favourite afternoon pick-me-up, but you can use decaf coffee if you are baking for children or anyone sensitive to caffeine.

Total Time 45 minutes

Yield 12

Number Of Ingredients 12

175 g butter (at room temperature) plus extra for greasing
75 g walnuts plus extra to garnish
175 g sugar
3 large free-range eggs
150 g self-raising flour
½ teaspoon baking powder
50 ml cold espresso
65 g unsalted
125 g icing sugar
40 ml strong espresso
100 g icing sugar
20 ml strong espresso

Steps:

    1. Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm cake tins.
    2. In a food processor, blitz two-thirds of the nuts to powder. Cube, then cream the butter in a bowl with the sugar until light and fluffy. Gradually beat in the eggs then add the blitzed walnuts and gently stir through.
    3. Fold the flour, baking powder and a pinch of sea salt through with a large metal spoon until just incorporated.
    4. Roughly chop the rest of the walnuts and stir through the cake mixture along with the espresso.
    5. Evenly divide the mixture between the cake tins and bake in the oven for 20 to 25 minutes, or until lightly golden and cooked through when tested with a skewer.
    6. Cool the cakes in the tins for 5 minutes, then transfer to a wire rack to cool completely.
    7. For the filling, cube and put the butter in a bowl. Sift in the icing sugar, beat until fluffy, then beat in the coffee.
    8. For the icing, sift the icing sugar into a bowl and beat in the coffee to make a thick, smooth icing.
    9. Place one of the cakes on a plate or board and spread with the coffee filling. Top with the second cake and drizzle over the icing.
    10. Decorate the cake with the remaining walnuts as they are, or lightly caramelised. To do this, melt sugar over a medium heat, without stirring, then carefully toss the nuts in briefly to coat. Cool the nuts on a wire rack before using.

Nutrition Facts : Calories 390 calories, FatContent 22.5 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 4.2 g protein, CarbohydrateContent 42.4 g carbohydrate, SugarContent 33.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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