Raspberry Heart Cake is a delicious white layer cake with a slightly sweet slightly tart raspberry filling. The cake is topped and coated with Buttercream frosting. This recipe will show you how to make the filling and assemble the cake.
1 pkg. Frozen Unsweetened Raspberries, (12oz) thawed
1/2 cup Granulated Sugar
1 teaspoon Lemon Juice
2 Tablespoons Cornstarch
1 teaspoon Almond Extract
Strain juice from thawed raspberries.
Add enough water to juice to equal 3/4 cup of liquid.
Place juice mixture, sugar, lemon juice and cornstarch in a small saucepan.
Place pan over Medium heat. Whisk constantly until it bubbles and thickens.
Remove from heat.
Place berries in a fine mesh strainer.
Use a spoon to press berries so seedless pulp falls into bowl below.
Measure out 1/2 cup of pulp.
Add pulp to the liquid mixture.
Add almond extract.
Stir well to combine. Refrigerate for at least two hours or overnight.
You can use a boxed cake mix for the layers. Or, follow our step-by-step, photo illustrated instructions for making home made layers with our Basic Cake Layers recipe. You will also need to make our Buttercream Frosting recipe. Both are online at www.tasteofsouthern.com
Keywords: raspberry, heart, valentines, cake, white cake, buttercream frosting, home made, made from scratch