Marble Cake With Raspberry Filling Recipe

Bake the cake for about 30 40 minutes or until golden brown and a toothpick inserted in the center comes out with moist crumbs.

Marble cake with raspberry filling recipe.

Line four 8 inch round cake pans with parchment rounds and grease with non stick baking spray. Begin by making the vanilla cake batter. Directions beat margarine sugar and vanilla until frothy. Mix together all dry ingredients flour baking powder sugar and salt in a stand mixer with a paddle until fully combined.

Remove saucepan from heat and strain through a fine mesh strainer into a bowl. Divide dough in three different bowls. Did you make this recipe. Use a knife to create marble.

Mix in food. Raspberry cake vanilla cake recipe raspberry cake filling vanilla cake with raspberry filling. Step 1 combine raspberries sugar 3 4 cup water and lemon juice in a saucepan. Ingredients 1 package yellow cake mix regular size 1 4 cup canola oil 3 eggs 1 2 cup water 1 can 21 ounces cherry pie filling.

Mash raspberries through a sieve collecting the juices. With a wooden spoon incorporate flour and baking powder alternating with the buttermilk. With a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on high. Bring to a boil.

Ingredients 12 oz frozen unsweetened raspberries thawed cup granulated white sugar 1 tsp lemon juice 2 tbsp cornstarch use heaping tablespoons 2 tbsp raspberry liqueur razzmatazz by dekuyper. Whisk the flour baking powder and salt together in a large bowl. Pour half the plain batter into the pan level the top. Raspberry cake filling 4 cups of fresh or frozen raspberries 500 grams 3 4 cup granulated sugar 150 grams 1 tbsp lemon juice 12 grams 2 tsp fresh lemon zest 5 grams 1 2 cup water divided 118 grams half added to raspberry mixture half used to make the cornstarch slurry 1 4 cup.

Instructions preheat the oven to 350 f 177 c and grease a 9 5 inch loaf pan. Add eggs one at a time. Reduce heat to medium low and simmer until reduced 15 to 20 minutes. Pour over the raspberry batter and then the remaining plain batter.