Raspberry Curd Cake: A Step-by-Step Recipe with Photos

If you love desserts with vibrant berry fillings, be sure to learn how to make a delicate raspberry curd for cakes and pastries. On this page, you'll find a simple step-by-step recipe that will help even a novice cook create a delicious berry curd at home using fresh or frozen raspberries.

Raspberry Cake Curd: A Step-by-Step Recipe

Nutritional value per serving

198.2 kcal

Proteins: 3.0 g
Fats: 11.1 g
Carbohydrates: 22.4 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 30 min
Complexity:

A simple recipe.
Number of servings: 1

Raspberry curd has been present in cookbooks for quite some time. Its ancestor was lemon cream, which is mentioned in 19th-century documents. History is silent on exactly when the citrus component was first replaced with raspberries, but it's likely that this cream was first served to European aristocrats.

This delicious and delicate raspberry curd can be enjoyed as a standalone dish (it can be served with tea or simply spread on bread or sweet buns). However, today it is more often used as a filling for:

sponge cake;
meringue roll;
cupcakes;
macaroons;
pancakes;
a variety of cakes and desserts.

Today, confectioners know a wide variety of recipes for fruit and berry fillings, each with its own characteristics and applications:

Kurd has a creamy consistency and is similar to custard with a raspberry aroma (prepared with the addition of eggs);
cream also a type of soft cream, but unlike curd, this mass is more like jam;
compote – syrup with pieces of berries, thickened with gelatin, agar or starch;
coolies – a dense transparent jelly layer with a berry flavor;
confit - a dense layer of juice with the addition of mashed pulp.

You can make excellent raspberry curd for cake at home using fresh or frozen berries, so this treat can be prepared all year round.

Today we'll tell you how to make a delicious raspberry curd at home, perfect for cakes or pastries, using frozen raspberries and starch. This simple, versatile recipe is sure to earn a special place in your cookbook.

Raspberry Curd for Cakes and Cupcakes

Raspberry Curd – A Simple Step-by-Step Recipe for Homemade Recipes

Ingredients

Servings

Raspberry

500 G
Sugar

150 G
Egg C1

5 pcs
Butter

100 G
Cornstarch

12 G
Vanilla sugar

10 G

Preparation

Step 1

Regardless of whether you plan to make raspberry curd for the cake from frozen or fresh raspberries, you will need to first puree the berries and pass them through a sieve to remove the seeds.

We use a classic blender for this, but you can also use an immersion blender or a regular chopper.

Step 2

Pass the raspberry mixture through a sieve, thoroughly mixing it with a silicone spatula so that all the pulp ends up in the bowl, and the hard small seeds present in the berries remain in the sieve.

Step 3

In a separate container, whisk until smooth 2 eggs (white and yolk) + 3 egg yolks.

Step 4

Add 150 grams of sugar (or even more if the raspberries are tart), a packet of vanilla sugar, and 12 grams of cornstarch (a heaping tablespoon) to the egg mixture. Mix everything until smooth.

Step 5

Add the egg mixture to the mashed raspberries and mix.

Step 6

Place the saucepan over low heat, bring to 85°C (don't boil the mixture, otherwise it will lose its color and vibrant aroma) and simmer for about 15 minutes, whisking constantly. The result should be a bright yet fairly thick cream, like the one in the photo.

Step 7