Raspberry Bites
Raspberry Bites
Rating: (1 rated)
  • 1 white cake mix
  • 1 1/2 cups (375 ml) 35% cream
  • 3 tablespoons (45 ml) sugar
  • 1/2 cup (125 ml) sugar
  • 1/4 cup (60 ml) cornstarch
  • 1 cup (250 ml) water
  • 2 1/2 cups (625 ml) raspberries
  • 50 raspberries for garnish
  • Preparation
  • Prepare the cake according to the directions and bake in a 13 x 9-inch loaf pan. Allow to cool completely and cut horizontally to form two layers.
  • Whip the cream with 2 tablespoons (30 ml) sugar. Cover the first cake layer with half the whipped cream.
  • In a small saucepan, combine 125 ml (1/2 cup) of sugar, the cornstarch and water. Cook on low heat until the mixture is fairly thick.
  • Add the raspberries and allow to cool completely. Pour the raspberry mixture directly over the whipped cream.
  • Add the second layer of cake and top with remaining whipped cream. Garnish with raspberries.
  • Description
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