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.
old.
Place mold in freezer for 10 minutes to allow
f pan and put in freezer.
Place yolks in top
lmond Butter Paste with the raspberry jam. Set aside
Divide the
an and put in the freezer to chill for 10 minutes
ith a thin coating of raspberry jam. Top with the hearts with
repared pie shell in the freezer for 15 minutes; preheat oven
In a small bowl, combine the graham cracker crumbs, butter and sugar and stir with a fork.
Press crumb mixture into a 9x13 pan. Flatten out with the bottom of a cup measure.
Drizzle and spread condensed milk over the bread crumbs.
Place in the freezer for 10 minutes to firm up a little.
Spoon and gently spread raspberry jam over the top.
Sprinkle coconut cashews and white chocolate chips over the top.
press down gently with your hands.
Bake at 350 for 35 minutes until coconut gets goldden brown.
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
o the touch, spread the raspberry jam over one of the layers
Over medium heat, melt jam in a small saucepan.
/4 inch thick. Spread jam over top and sprinkle with
ream in refrigerator.
Stir raspberry jam until smooth and spreadable.
ith pastry.
Spread with raspberry jam.
Cream butter and sugar