Fresh Raspberry Sauce Recipe - How to Make Fresh Raspberry Coulis - Valentine's Day Special
Learn how to make a Fresh Raspberry Sauce Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Fresh Raspberry Sauce Recipe!
RASPBERRY CAKE FILLING RECIPE
This is my favorite raspberry cake filling recipe that I used to make all the time when I made cakes as my profession. I hope you all like it!
Raspberry Cake Filling Recipe:
24 ounces of frozen raspberries
1 1/3 cup water
2 cups granulated sugar
2 tablespoons of lemon juice
6 tablespoons of cornstarch dissolved in ½ cup water
Combine raspberries, water, sugar and lemon juice in a saucepan and bring to a boil. Once it has started boiling, turn down the heat and let the mixture simmer until the raspberries have completely broken down.
Remove from the heat and pour the mixture through a mesh strainer to remove the seeds.
Dissolve cornstarch into ½ cup water.
Pour the raspberry mixture back into the pan, and whisk in the cornstarch mixture.
Bring the mixture back up to a boil and simmer until it is thick and bubbly, whisking as needed.
Pour the mixture into a bowl and allow it to cool completely.
*I originally got this recipe from a website called Cake Central about 10 years ago! Enjoy!
Super Easy Vanilla Cake Mix Recipe
This cake recipe is simple to make and so delicious! It stays moist, is easy to work with and carve, and is stable enough to cover in fondant. This recipe makes two 8 round cakes and two 6 round cakes which is more than what I'm showing in the video. You can save the extra cake for later by freezing it! Just cover it in plastic wrap and then a layer of foil and it should last for a couple months. :)
Ingredients
• 2 boxes white cake mix (I use Betty Crocker or Duncan Hines)
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 tsp salt
• 2 2/3 cups water
• 1/4 cup melted butter
• 4 tsp vanilla extract
• 2 cups sour cream (room temp)
• 6 large eggs (room temp)
Instructions
1. Preheat oven to 325 degrees F.
2. Prepare pans by lining with parchment paper and spraying sides with baking spray with flour.
3. Combine all dry ingredients in mixing bowl. (I like to run the cake mixes through a sieve to get out all the lumps) Whisk together the dry ingredients.
4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
5. Bake for 40 – 60 minutes depending on the size of your cake pans. Start checking with a toothpick around 40 minutes.
6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.
Swiss Meringue Recipe -
#RaspberryCakeFilling
#CakeDecorating
#Raspberries
Chocolate Meringue Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a chocolate meringue cake. This Chocolate Meringue Cake, also known as a Blitz Torte, is a unique and delicious cake. Each layer of this two layer cake consists of a chocolate flavored butter cake topped with a billowy sweet yet crisp meringue. What's so unique about this cake is that the butter cake and the meringue actually become fused together during baking.
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Super delicious and easy meringue roulade dessert! Everyone will be amazed!
Everyone will love this dessert! So light, airy, fruity and delicious, this meringue roulade will be a show stealer. It is actually super easy and quick to make, with only few ingredients it will fly of the table in seconds.
One of my most favourite desserts at all times. It is also gluten free.
RECIPE:
5 egg whites
Pinch of salt
250g icing sugar
1 tbsp cornstarch
300ml whipping cream
1 tbsp sugar
150g strawberries
100g raspberries
Enjoy ♥️
More easy and yummy desserts:
Raspberry and cherry meringue cake
Hello everybody,
I'm Megghy and today I share with you the recipe for the meringue cake with raspberries and cherries.
The recipe includes Italian meringue, whipped cream, custard, raspberries and cherries but you can also use berries.
The recipe is not difficult but long due to the various preparations and waiting times but the contrast between the sweet and sour fruit makes it a perfect match.
ADVICE
Respect the rest times of the cake between one preparation and another, it will seem that the cake does not solidify but by magic the next day will be exceptional !!!
Weigh the egg whites to make the meringue because it is really important to keep the right doses.
If you have some meringue left you can put it in the sac a poche to create different shapes, put them on a baking sheet and cook them at 80 degrees for about 4 hours, you will get excellent spumini.
Here an idea:
INGREDIENTS
For a cake with a diameter of 20 cm
FOR THE BASE:
- 250gr. of dry biscuits
- 125gr. of melted butter
- 70gr. of dried Italian amaretti (such as Saronno, Lazzaroni, Benelli)
FOR ITALIAN MERINGUE
- 180gr. of sugar
- 36gr. of sugar
- 50gr. water
- 110gr. egg whites
FOR THE WHIPPED CREAM:
- 250gr. unsweetened whipping cream
- 50 grams of sugar
- 12gr. of gelatin in sheets
FOR THE CREAM
- 4 egg yolks
- 250gr. of milk
- 30gr. made with flour
- 50gr. of sugar
FOR THE RASPBERRY AND CHERRY COVERING:
- 4gr. of gelatin in sheets
- 250gr. of cherries + 12 cherries for adjustment
- 125gr. of raspberries + 5/7 raspberries for adjustment
- 1 lime or half a lemon
- 2 tablespoons of sugar
- a few fresh mint leaves
METHOD
- Chop 250 gr. of dry biscuits to which you add 125 gr. of melted butter and mix.
- Put in a 20 cm diameter cake mold but with the hinge open, lined with parchment paper only the hinge, so that when it is time to serve it will come off better.
- We press the mixture well and put it in the fridge to cool, meanwhile we prepare the meringue.
- Put on the fire 180 gr. of sugar with 50 gr. of water, when the sugar reaches 70 ° G - 158 ° F it begins to whip the egg whites in the mixer.
- 110gr. of egg whites with 36 gr. of sugar at maximum speed.
- When the sugar on the fire reaches 121 ° G - 250 ° F pour into the mixer.
- Lower the speed of the mixer and pour the boiling sugar very slowly. (be careful!)
- Once all the sugar has been poured, put the planetary mixer again at maximum speed.
- You have to whip the egg whites until touching the bowl of the planetary mixer, the latter is cold.
- Soak 12 gr in water. of gelatin in sheets.
- We prepare the whipped cream: 250 gr. of fresh unsweetened cream, to which we add 50 gr. of sugar and whip until stiff peaks.
- When the gelatin is softened, we put it on the fire for 1 minute with 3 tablespoons of water or milk, just long enough to dissolve it and pour it into the whipped cream, mix just enough time to incorporate it.
- Now let's combine 250 gr. of meringue and 250 gr. of whipped cream and mix.
- Add 70 gr. of dry Italian amaretti with cream, mix and pour the mixture into the pan.
- Put in the fridge to solidify, My advice is to wait at least 6 hours because the cream is very soft.
- After this time, we soak 4 gr. of gelatin in sheets and remove the core at 250 gr. of cherries that we add to 125 gr. of raspberries.
- Over a high heat cook the fruit with 2 tablespoons of sugar, the juice and grated zest of a lime, it will take 8 - 10 minutes, the fruit just has to soften, blend with an immersion mixer and filter the mixture through a colander.
- Put the softened gelatin on the fire with 2 tablespoons of water, just a minute, just the time to dissolve it, if the fruit sauce (coulis) is still hot, you can put the softened gelatin directly into the mixture without dissolving it on the fire.
- Now pour the gelatin into the sauce and mix.
- The raspberry and cherry sauce is now ready, pour over the cake and spread it well over the entire surface.
- Put the cake in the fridge now to solidify and rest for 24 hours.
- The next day decorate the cake with fresh raspberries and cherries and a few mint leaves.
A special thanks to my niece, for the subtitles and voice over in English.
I hope you like this recipe and if you have any questions feel free to write me in the comments.
To stay updated on upcoming recipes, subscribe to my channel!
ENJOY YOUR MEAL!
#cookingwithmegghy #meringue #cake
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Making Claire Saffitz's Flourless Chocolate Meringue Cake! | What's For Dessert Review
Ayooooo besties! Hope you're well
I decided to crack open Claire Saffitz's newest cook book, What's For Dessert? and wanted to take you guys along with me. Hopefully this was somewhat entertaining.
lol
We love Claire Saffitz in this house! She always shows her versatility and knowledge about baking and pastry arts and I just respect the hell out of her and her career. But anyway- hope you enjoy the video!
RASPBERRY COMPOTE
2 cups fresh raspberries, divided 250g
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1. In a medium saucepan over medium-high heat, combine 1 1/2 cups raspberries, sugar, lemon juice, and salt. Bring to a boil, stirring often. Lower heat to medium-low, and allow to simmer, stirring often, until the berries have broken down and compote begins to thicken, 5 to 10 minutes.
2. Add remaining 1/2 cup raspberries and cook for an additional 2 minutes. Remove from heat and allow to cool completely before serving.
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Chillpeach - In Dreamland :
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