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
o evenly cover bottom. Spread raspberry jam over crust layer. Stir together
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.
Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
Cream butter and sugar.
Add eggs, one at a time, beating until smoothly blended.
Stir in coconut and vanilla.
Spoon 1/2 teaspoon jam into each tart shell.
Cover each tart 2/3 full with coconut mixture.
Bake on bottom shelf at 300\u00b0F for 15-20 minutes or until golden brown.
Cool slightly then remove from pans. Makes 2 dozen tarts.
ith pastry.
Spread with raspberry jam.
Cream butter and sugar
lmond Butter Paste with the raspberry jam. Set aside
Divide the
In a saucepan, combine raspberries, raspberry jam, orange juice and sugar. Bring
bring the cream, butter, and raspberry jam to a simmer, stirring occasionally
f a spoon.
Place raspberry jam in a small saucepan over
*Or use your favorite raspberry jam made with Sure-Jell fruit pectin.
or 12 minutes.
Tart Raspberry Mouse.
Method of Preparation
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o the touch, spread the raspberry jam over one of the layers
/4 inch thick. Spread jam over top and sprinkle with
ream in refrigerator.
Stir raspberry jam until smooth and spreadable.
Over medium heat, melt jam in a small saucepan.
n racks; COOL completely.
RASPBERRY FILLING: Invert one cake layer
eat, then fold into the raspberry puree. Place in the fridge