Raspberry pie filling

Raspberry pie filling

From the very first spoonful, the Raspberry cake filling impresses with its airy, fruity lightness and brings the full taste of sunny raspberries to your desserts. The cream becomes pleasantly firm to cut after a short cooling time, remains wonderfully soft and ensures that cakes and roulades hold together reliably - without any pieces of gelatine. Preparation is simple and can be done without much experience: the powder is mixed with 100 g of water at 20-25 °C until lump-free. In a separate container, whip 500 g of full cream until stiff and then carefully fold into the mixture in three portions until an airy, homogeneous cream is formed. The cake filling is ideal for classic cakes, roulades or creative desserts in a glass. It is particularly effective in layered desserts, as it can be wonderfully combined with fruit, berries or chocolate chips. For a cake, a sponge cake is baked, cut into several layers after cooling and layered alternately with the cream in a cake ring with insert strips. After cooling for a few hours, everything combines to form a stable, harmonious unit that can be enjoyed straight away or decorated further. The cream is also perfect for roulades: Simply spread it on the baked sponge, roll it up and chill briefly - the result is a juicy, fruity pastry. In a dessert jar, the sponge, fruit and cream can be layered in a variety of ways and refined as desired. For decorative applications, the well-chilled mixture can be filled into a piping bag and piped directly onto cakes or cupcakes. This creates elegant accents with a delicate raspberry flavor in no time at all. The raspberry cake filling makes any creation effortless - fruity, airy and reliable in consistency, for desserts that delight both visually and in taste.