RASPBERRY SAUCE FOR BLACK FOREST CAKE
Only a very small amount of this sauce is required for the Sweet Cherry Compote. Use the remainder as one of several layering ingredients for another cake.
This recipe forms a part of the Black Forest Cake recipe.
300g raspberries (thaw if frozen)
100g castor sugar
a little lemon juice
dash of Creme de Cassis (if you wish)
- Put raspberries and sugar into food processor and process until pulped.
- Strain through a stainless steel strainer and discard seeds.
- Add lemon juice to taste and a dash of Creme de Cassis if you wish.