Ingredients 12 oz frozen unsweetened raspberries thawed cup granulated white sugar 1 tsp lemon juice 2 tbsp cornstarch use heaping tablespoons 2 tbsp raspberry liqueur razzmatazz by dekuyper.
Marble cake with raspberry filling recipe.
Remove saucepan from heat and strain through a fine mesh strainer into a bowl.
Divide dough in three different bowls.
Mix chunks of room temperature butter slowly into the dry mix on a low speed.
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Bring to a boil.
Mix together all dry ingredients flour baking powder sugar and salt in a stand mixer with a paddle until fully combined.
Add eggs one at a time.
Reduce heat to medium low and simmer until reduced 15 to 20 minutes.
Mash raspberries through a sieve collecting the juices.
Line four 8 inch round cake pans with parchment rounds and grease with non stick baking spray.
Pour over the raspberry batter and then the remaining plain batter.
Did you make this recipe.
Raspberry cake filling 4 cups of fresh or frozen raspberries 500 grams 3 4 cup granulated sugar 150 grams 1 tbsp lemon juice 12 grams 2 tsp fresh lemon zest 5 grams 1 2 cup water divided 118 grams half added to raspberry mixture half used to make the cornstarch slurry 1 4 cup.
Whisk the flour baking powder and salt together in a large bowl.
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With a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on high.
Instructions preheat the oven to 350 f 177 c and grease a 9 5 inch loaf pan.
With a wooden spoon incorporate flour and baking powder alternating with the buttermilk.
Bake the cake for about 30 40 minutes or until golden brown and a toothpick inserted in the center comes out with moist crumbs.
Mix in food.
Use a knife to create marble.
Directions beat margarine sugar and vanilla until frothy.
Pour half the plain batter into the pan level the top.
Begin by making the vanilla cake batter.