Small Chocolate Cake Recipe with Raspberry Coulis (2024)

FAQs

How do you make a raspberry coulis Mary Berry? ›

To make a coulis for the compote, place half the raspberries in a small blender, add 6 tablespoons of the icing sugar and whizz until smooth. Push through a sieve set over a large bowl and discard the pips.

The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling. Cover and store for up to 1 week in the refrigerator.

In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer. Spread batter in a greased and floured 13x9 inch baking pan. Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool. Frost cooled cake, cut into squares and serve.

A coulis (/kuːˈliː/ koo-LEE) is a form of thin sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts.

Key Differences

Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Puree vs coulis

While fruit compote can be thought of as being similar to fruit coulis, a coulis is usually cooked for a while longer to make the fruit very soft. The mixture is then pressed through a strainer to make a smooth puree or paste.

Lemon: Freshly squeezed lemon juice adds brightness and acidity to the coulis. Make sure it's freshly squeezed—it really makes a difference in the flavor! Lemon zest enhances the flavor even more and makes the sweet berries really shine!

Where a sauce retains much of the pulp and often seed, a coulis is puréed and then strained through a fine mesh sieve for a thinner, silkier mixture. Typically, a coulis is also thickened with a cornstarch slurry, and butter is melted into it for a sweet, rich finish.

Technically, funeral cake is a chocolate sheet cake with fudge icing and topped with crunchy pecans and big enough to feed a crowd—which you may recognize as Texas Sheet Cake.

What is Princess cake made of? ›

Swedish Princess Cake (Prinsesstårta) is a classic Scandinavian torte with layers of sponge cake, raspberry jam, vanilla custard, and whipped cream. It is traditionally dome-shaped and covered with a layer of sweet marzipan tinted green. Princess Cake has been on my baking bucket list for ages.

An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.

Unlike many other pink Champagne cake recipes, the Madonna Inn variation features a cloud of whipped cream topping instead of the more common buttercream. “It's so light, fluffy and delicate,” Kelly Murga, the Madonna Inn's former head pastry chef, says.

Sally Ann—Vanilla cake filled with vanilla whipped icing and iced in chocolate buttercream. Mary Ann—Chocolate cake filled with vanilla whipped icing and iced in chocolate buttercream with a star of vanilla whipped icing on top.

First, the simple answer to how they are different, Coulis is a French term for "strain" or "flow," and it comes out as a thick sauce with a smooth texture. Compote, on the other hand, is a French term that means "mixture," and it has a chunkier consistency.

Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.