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.
lmond Butter Paste with the raspberry jam. Set aside
Divide the
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
eat, then fold into the raspberry puree. Place in the fridge
Preheat oven to 375\u00b0F. Line base of a 12x8 inch rimmed baking tray with parchment paper.
Cream butter and 1/2 cup sugar until light and fluffy. Beat in 1 egg. Sift flour over top then fold in until just combined. Transfer to prepared pan and smooth surface. Spread warmed raspberry jam over top.
To make the coconut topping, beat remaining eggs lightly. Whisk in coconut and remaining sugar. Spread over jam as evenly as possible.
Bake for 40 mins. Let cool completely in pan. Cut into squares to serve.
n racks; COOL completely.
RASPBERRY FILLING: Invert one cake layer
br>In a bowl, combine jam and cinnamon. Spread over dough
small saucepan heat the raspberry jam until liquified.
When the
Beat butter and shortening with mixer at high speed.
Add sugar gradually and cream for 5 minutes until light and fluffy.
Add raspberry extract, vanilla, raspberry jam and egg.
Sift flour, baking powder and salt together and add to creamed mixture, 1/3 cup at a time.
Batter will be stiff.
Chill dough 60 minutes.
Force through cookie press onto ungreased cookie sheets.
Put dab of jam in center of cookie.
Bake in 375 degree oven 7-8 minutes.
Do not overcook.