Raspberry jam cream from The Cake Bible (page 263) by Rose Levy Beranbaum

  • heavy cream
  • raspberries
  • Show all ingredients...
  • Serves : 4 1/2 cups

  • EYB Comments

    Can substitute water for Chambord, and seedless raspberry jam for the homemade raspberry jam called for this recipe.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chocolate cloud roll; Almond biscuit roulade

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for Chambord, and seedless raspberry jam for the homemade raspberry jam called for this recipe.

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