Topic: raspberry cream filling

joann	-- 08-19-2005 @ 5:39 PM
	Does anyone out there know how to make a raspberry cream filling to go between layers on a chocolate raspberry cake???? I have the cake recipe, but was wondering if just cool whip with raspberrys would do.   Please let me know how to do this.  I was thinking something like raspberry mousse, or a raspberry bavarian cream.   Thanks, Joann baker
diana	-- 09-13-2005 @ 9:11 AM
	Hi Joann, I don't see any reason why you couldn't use cool whip between the layers of your cake. I would recommend using cool whip or whipped cream and seedless raspberry preserves or jam instead of whole raspberries for filling the layers, and then maybe use fresh raspberries for topping the cake. Sorry it took me so long to answer you. I've been a bit busy. Sincerely, Diana Diana's Desserts
joann	-- 09-13-2005 @ 2:13 PM
	Thank You so much, I really appreciate the feedback, I'll give it a try this week end.  I have been sifting my dry ingredients three times like you said, and I have had the moistest cakes, and many compliments. Thanks Again. Sincerely, Joann      baker
alexanderduen	-- 04-27-2025 @ 9:58 PM
	For a delicious raspberry cream filling, you might consider making a raspberry mousse by blending fresh raspberries with whipped cream and a bit of sugar. This will give you a light and airy texture that pairs beautifully with chocolate. Ive enjoyed experimenting with different recipes while playing geoguessr free, which adds a fun twist to my baking adventures! Good luck with your cake!

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