Rasp. Buttercream

Beat the egg yolks, using the whisk attachments of your mixer, on medium speed till pale yellow in color.

In a saucepan put the sugar and corn syrup, stir together and cook over medium heat, stirring constantly, when it comes to a rolling boil (big bubbles will form), transfer the mixture to a glass measuring cup and allow to cool for 1 minute.

With your mixer turn off, pour 1 teaspoon of the syrup over the egg yolks. Immediately turn the mixer to high and beat for 5 seconds. Turn the mixer off again, add a few teaspoons of the syrup to the yolks, turn to high and beat for 5 seconds again. Continue the one and off of the mixer, adding a few more teaspoons of the syrup to the yolks until all the syrup is incorporated.

Scrape the bowl and beat until the mixture is cool. Once the mixture is cooled, (you will feel the exterior of the bowl get cooler and cooler), gradually add the butter (by tablespoons) and beat on medium speed until incorporated, then add the raspberry puree, continue beating until the mixture is well combined, smooth and spread able. This could take up to 15 minutes. It will come together.

RASPBERRY PUREE

Cook down a 10 oz package of frozen raspberries, until thick. Then strain thru a fine sieve to remove the seeds, over a mixing bowl. The mixture that falls into the bowl is your pureed raspberries.

With this filling it is recommend to use a sugar syrup that is flavored with a liqueur called Cassis (it is blackberry flavored) to brush over your cake layers before putting the filling down. The syrup is insurance that your cake layers will be moist and adds a dimension of flavor as well.

CASSIS SYRUP

1 cup water
3 tbs sugar
1/2 cup Chassis (Blackberry liqueur, purchase at wine shop)

Bring water to a boil, add sugar and cassis. Stir to dissolve the sugar. Remove from the heat and set aside to cool.

You can make this up several days ahead and store in an airtight container in the fridge.

RASPBERRY BUTTERCREAM FILLING
Recipe: The Cake Lady (Gladyce)