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Raspberry Cake Filling ~ Strain Seeds or Don't Bother....

oooYUM Dec 9, 2012 10:13 AM

It is going in between layers of Beatty's Chocolate Cake
(along with whipped cream)
and this is a run-through for a cake I plan to bring to a party
Saturday nite....
Just made the Raspberry filling and it tastes great, just not sure
of the seed issue....
The recipe doesn't call for straining it....

What say all you 'Hounds ?

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  1. meatn3 RE: oooYUM Dec 9, 2012 10:22 AM

    I would strain.

    You could test by straining for half the cake and see if it is worth it.

    1. jenscats5 RE: oooYUM Dec 9, 2012 10:23 AM

      Personally, I HATE raspberry seeds in anything, but that's just me. So I would prefer it strained myself....

      2 Replies
      1. re: jenscats5
        rasputina RE: jenscats5 Dec 9, 2012 12:43 PM


        1. re: rasputina
          treb RE: rasputina Dec 10, 2012 06:27 AM

          yes +3

      2. coll RE: oooYUM Dec 9, 2012 10:29 AM

        The few things I make with raspberry filling, I use thinned raspberry jam that is made to be seedless. I try to keep one on hand at all times, because when you really need it, it can be hard to find. Seeds are really annoying to me, and ruined anything I ever left them in.

        1. twyst RE: oooYUM Dec 9, 2012 10:30 AM

          Definitely strain

          1. h
            HillJ RE: oooYUM Dec 9, 2012 10:37 AM

            Strain seeds, def!

            1. e
              EllenMM RE: oooYUM Dec 9, 2012 10:47 AM

              On the other hand, I love chewing on the seeds. I'm sure I'm in the minority on this.

              2 Replies
              1. re: EllenMM
                hotoynoodle RE: EllenMM Dec 9, 2012 11:00 AM

                i don't strain and appreciate the textural contrast. have never had a guest complaint, but i see i am in the minority. don't bake much for the elderly though, tbh.

                1. re: EllenMM
                  causeimhungry RE: EllenMM Dec 9, 2012 12:38 PM

                  I am surprised to see so many seed haters. I've always loved the texture too!

                2. m
                  miss_belle RE: oooYUM Dec 9, 2012 10:47 AM

                  Also, I don't have dentures, but from what I've heard over the years raspberry seeds can be a problem for those who do. Another reason to strain.

                  5 Replies
                  1. re: miss_belle
                    coll RE: miss_belle Dec 9, 2012 12:17 PM

                    Big problem for those with divertculosis, they could end up in the hospital. Although I'm sure they're on the lookout before eating things.

                    1. re: coll
                      magiesmom RE: coll Dec 9, 2012 07:01 PM

                      the relationship between seeds and diverticular disease is no longer certain.
                      however, although I like the seeds I would strain because so many people don't. ANd it takes like a minute.

                      1. re: magiesmom
                        coll RE: magiesmom Dec 10, 2012 03:34 AM

                        Never thought of straining myself til now, next time I can't find seedless jam I won't be so upset! But I just can't stand the seed texture, especially in a rich dessert.

                        1. re: coll
                          oooYUM RE: coll Dec 10, 2012 04:25 AM

                          I actually "did" buy some (seedless) Raspberry preserves / jelly
                          in an upscale grocery store,
                          thinking I might try it, but when I took a taste it was SO SWEET !!!!
                          I was going for that refreshingly sort of tart taste which when combined with
                          the whipped cream (also a filling component) would be sublime....

                          I did strain the fresh Raspberry sauce, it's true it's not time consuming
                          or anything, I was just being lazy.... and hoping someone would back up
                          my laziness :-)

                          Plus, I had this weird idea that some of the raspberries might stay
                          "whole" and be pretty as a filling, but of course they all cooked down.

                          1. re: oooYUM
                            coll RE: oooYUM Dec 10, 2012 05:35 AM

                            I usually thin it out with raspberry liqueur or something similar, can't say if it makes it more tasty. Probably if I made preserves from scratch in the summer would be the optimum plan.

                  2. c
                    CathleenH RE: oooYUM Dec 9, 2012 12:35 PM

                    I always strain. It takes me about 5 minutes to press a batch of cooked raspberries through a sieve with the back of a spoon. It's well worth it.

                    1. chowser RE: oooYUM Dec 9, 2012 03:31 PM

                      Another for straining. I don't eat raspberries because I hate the way the seeds get caught in my teeth.

                      1. h
                        HillJ RE: oooYUM Dec 9, 2012 03:42 PM

                        This reminds of me of "great" linzer tart debate my bakery owning grandparents use to tell over Thanksgiving dinner. For years they filled the cookies with raspberry jam that had seeds until a very important councilman asked if the cookies he had purchased were somehow spiked with bird seeds by mistake. Crazy right?! But, my grandfather never used raspberry filling with seeds after that in any pastry sold.

                        1. Ruthie789 RE: oooYUM Dec 9, 2012 05:39 PM

                          Strain it. Some people cannot digest the seeds and they tend to get caught in the teeth which is not very glamorous if your are having a party.

                          1. weezieduzzit RE: oooYUM Dec 9, 2012 05:45 PM

                            I always strain it, it just isn't that time consuming or hard to do and then I know that everyone can enjoy it. So many times you don't know that someone has a food issue until you're in a situation where someone can't eat something- its so much nicer for everyone to make it a non-issue.

                            1. Vetter RE: oooYUM Dec 9, 2012 06:03 PM

                              I am a religious strainer of raspberry seeds. Happy to wash the extra equipment every time.

                              1. o
                                oooYUM RE: oooYUM Dec 9, 2012 06:58 PM

                                Well, I went ahead and strained the seeds,
                                YUMMY Raspberry filling...

                                The cake turned out well, moist and chocolatey, but I wasn't a fan of the
                                chocolate ganache "frosting"

                                I hope I can come up with something I like better in the next few days....
                                But the filling with the whipped cream in the middle, definitely good !!!!

                                Thanks all for the replies :-)

                                2 Replies
                                1. re: oooYUM
                                  Jay F RE: oooYUM Dec 10, 2012 05:44 AM

                                  A friend of mine -- who hates, and therefore strains, raspberry seeds, btw -- makes a cake with a raspberry whipped cream in the center and chocolate whipped cream on the top and sides.

                                  You leave the cream, sugar, and cocoa in the mixing bowl in the fridge for an hour prior to whipping.

                                  1. re: oooYUM
                                    chowser RE: oooYUM Dec 10, 2012 08:02 AM

                                    What didn't you like about the ganache frosting? If you want something lighter, the last time I did that cake, I gently folded beaten ganache into stiff whipped cream.

                                  2. hala RE: oooYUM Dec 10, 2012 06:28 AM

                                    I strain. It's easy and quick and makes the cake a lot better.

                                    1. c
                                      Cinnamonster RE: oooYUM Dec 10, 2012 09:46 AM

                                      Strain. At least half.
                                      I made a layer cake with raspberries (made similarly to preserves) between the layers a few months ago, and I figured I wouldn't strain it, since I don't mind seeds that much. It turned out to have way more than I anticipated. Tasted fine, but the sheer amount of seeds ruined it for me.

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