Good fruit filling for cake

When I was a young 'un, the family's favorite cake was a torte [that I've completely forgotten the name of] that was a white cake with raspberry and custard in the layers and a milk chocolate frosting. The local bakery that made it is no longer in business, and for my birthday this year [and, hey, it's coming up soon so do your shopping now!] I was going to attempt to re-create the cake. My question is about what product to use for the raspberry layer. Last time I tried this, I used a raspberry preserve that I was not at all happy with... I think an "all fruit" product. The ideal raspberry filling would be - in order of importance - very intensely flavored, not sickly sweet, and spreadable.

Perhaps a good-quality preserve thinned out a little with Chambord? I don't buy a lot of jam, what is a good quality brand? Or should I be out looking for something that's specifically intended as a baked-good filling?

Giovanna

When it comes to white cake with chocolate and raspberries, it's hard to beat a Trianon Framboise, a gateau (almond genoise) filled and frosted with raspberry buttercream and the sides glazed with chocolate. The raspberry filling/frosting is so good, I have used it for all kinds of other cakes. Basically it is buttercream mixed with raspberry jam and Framboise (raspberry brandy).

I like the idea of making your own birthday cake. Let everyone else give you the cars and jewels.

Bill/SFNM

We always use Dickinson's - you have to watch it when converting it to something else, because it can be VERY intense. Not every grocery store carries it, but some of the suburban Jewels do. It's the stuff you get in little tubs at more chi-chi breakfast places.

Take the frozen raspberries in syrup you find in the froz food section. Cook down a bit. Use that !