Frozen raspberry question
i am making a chocolate cake and would like to layer with vanilla icing and raspberries. i bought a bag of frozen raspberries but i dont know what to do next. after thawing, do i just squish up the berries and spread on icing or is there a certain sauce i need to make? THANKS.
Add sugar to taste, lemon juice, some water and reduce slowly to a thick texture. Alternately, add water bring to a boil, simmer, then strain to remove seeds. Then add lemon juice and sugar and reduce. The natural pectin will cause the jam to gel.
I assume you want to spread the icing first, the top it with the raspberries. The raspberries will be tart. If that's the result you want, you don't need to sweeten them. However, if you want them sweeter to any degree, you'll want to sugar them before putting them on the cake. You can distribute them whole, chop them up, puree them; it's your choice. I believe I would put them as they come from the package into a saucepan and heat them with a bit of granulated sugar to create a glaze. That's what I'd put over the icing. It adds a somewhat transparent color, berry flavor flavor, and shininess to the cake surface that I like. Arrange some mint leaves on top for a simple finish. Just be sure to cool the glaze to spreadable consistency before spreading it so it doesn't melt your icing.
Most fruits are too moist to use as-is an a cake: They will get the cake soggy. I agree with the posters above who recommend, in essence, turning the raspberries into jam before incorporating them into the recipe. Also agree that raspberries will need a fair bit of sugar in order to not be too tart--another advantage of the contemporaneous jam approach.
Try 1 cup raspberries, 1/2 cup sugar, 1/4 cup water, 3 Tablespoons of cornstarch.
Bring to a boil over medium heat which should take about 4 to 5 minutes. Simmer until it gets thick and turns clear. Remove from heat and stir in 1 Tablespoon butter. Cool.
Spread before it gets too thick.
The cornstarch turns the raspberries into a glaze without having to cook them so long - so they'll retain as much of their fresh taste as possible.
This works with other berries and juicy stone fruits as well.
If you have a lot of juice from the defrosted fruit, you can use that instead of water.