Ingredients for Raspberry Party Cake Filling 1968
- Frozen Raspberries In Light Syrup
- 1 tablespoon unflavored gelatin
- 2 1/2 cups heavy whipping cream
- Powdered Sugar
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How to Make Raspberry Party Cake Filling 1968
- Thaw 2 cups of frozen raspberries and drain thoroughly in a fine-mesh sieve.
- Reserve 1/4 cup of the released raspberry syrup; set aside.
- Ensure the raspberries are very well drained to prevent a watery filling.
- In a small bowl, sprinkle 1 tablespoon of unflavored gelatin over 1/4 cup of the reserved raspberry syrup. Let it bloom for 5 minutes.
- Gently heat the gelatin mixture over a double boiler or in a microwave (in short bursts) until the gelatin is completely dissolved. Stir constantly.
- Set the gelatin mixture aside to cool to lukewarm (approximately 10-15 minutes).
- In a large bowl, beat 2 1/2 cups heavy whipping cream with an electric mixer until soft peaks form. Gradually add the cooled gelatin mixture and continue beating until stiff peaks form.
- Gradually add 1/2 cup powdered sugar to the whipped cream, beating until thick and smooth.
- Gently fold in the well-drained raspberries.
- Use immediately to fill and frost your favorite sponge cake or jelly roll.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
181g
Fat
171g
Carbs
18g
