Mix until soft and a ball of dough forms.
Pat
pread 1/3 cup seedless raspberry jam to within 1 inch of
Preheat oven to 350\u00b0F. Grease 2 deep 8 inch cake pans and dust with cornstarch.
Sift cornstarch, cream of tartar, baking soda and a pinch salt into a large bowl. Repeat twice more.
In a separate bowl, whisk eggs, sugar and vanilla together for 10 mins. Carefully fold into dry ingredients until combined. Distribute between prepared pans and bake for 15 mins.
Turn sponge cakes out onto a clean tea towel. When cold, join together with raspberry jam and whipped cream. Dust with powdered sugar.
5 minutes.
Meanwhile, stir raspberry jam to loosen. Rub reserved almond
Prepare and bake the cake mix for 2 (9-inch) round cake layers, adding 2/3 cup of the flaked coconut to batter.
Cool and remove from pans.
Reserve 1 tablespoon of raspberry jam.
lmond Butter Paste with the raspberry jam. Set aside
Divide the
nd mix into a dough ball.
Split 2/3 of
aper.
Roll 1 dough ball into a 1/8-inch
Knead gently to form a ball, wrap in plastic wrap and
ntil the dough forms a ball.
Cover and refrigerate for
Form the dough into a ball, cover, and refrigerate at least
ixture until it forms a ball.
Separate the dough into
ell and form into a ball.
Reserve 1/3 for
ress gently down on each ball to make an indentation.
f a spoon.
Place raspberry jam in a small saucepan over
Cream butter and sugar until fluffy.
Add flour.
Shape dough into little balls (about the size of marbles).
Poke a dent into each ball (with your thumb) and fill with jam.
*Or use your favorite raspberry jam made with Sure-Jell fruit pectin.
Cream the butter and sugar until smooth, using an electric mixer. Add flour and baking soda which have been mixed together, 1/2 cup at a time.
Add vanilla. Beat until smooth. Take 1 teaspoon of dough and form a small ball with it. Press your thumb in the center to form a small indentation.
Fill this with raspberry jam.
Bake at 350\u00b0 on cookie sheet lined with foil and slightly greased with Crisco for 15 minutes or until bottom is golden brown.
or 12 minutes.
Tart Raspberry Mouse.
Method of Preparation
o the touch, spread the raspberry jam over one of the layers