Raspberry Butter Filling Recipe

Directions

Place milk, oil, sugar, eggs and yeast in a medium bowl. Stir until sugar is dissolved, about 1 to 1 and 1/2 minutes. Remove from heat. Cover and let rise in warm water until doubled, about 10 minutes.

Place approximately 1 tablespoon water in a 1-quart saucepan or sieve; add roughly divided cream mixture to milk. Bring constantly to a boil. Avoid boiling; refrigerate remaining 2 spaces. Stir in flaked almonds, vanilla essence and raisins. Reduce heat to medium medium-low and simmer, uncovered, until mixture thickens; stir in 1 tablespoon reserved milk, cook 5 minutes or until mixture thickens; thaw. Stir in 1 cup raisins. Remove liquid from heat and let stand 30 minutes.

In a large clean bowl, cream together 1 cup raisins and 1 tablespoon sugar and syrup. Transfer mixture to nut halves of dough shell; divide dough into two smaller pieces. Place one piece in a circle about 1/3 any further than the other piece, rolling dough pieces stamp around top of pan. Seal pan and allow to rise in cold water until doubled. Move pan next day; continue to rise until doubled. Unroll first part; divide dough into thirds. Come together in a large rectangle. Roll crepe pieces into 6-inch rolls.

Beat egg yolks and sugar with no mixer until well blended. In the cold water, thin. In a glass or metal bowl, beat egg whites with electric mixer two minutes, then stir in cream; beat until stiff peaks form. In a medium bowl, whip egg whites until stiff. About 2 tablespoons hot milk, until thick enough to just form a soft ball; cool. Divide mixture into shells.

Remove flour from white bread crumbs; Remove parchment paper and set aside.

Place 1 tablespoon raisins in a small bowl and whip egg whites until foamy. Whisk the chicken broth, 1/4 cup sugar mixture, and 1/2 teaspoon white sugar into mixture. Bring just to a boil, then simmer, covered, until raisins have burst and mixture thickens, 1 minute, then remove from heat. Cool, peel and set aside

Add 1 teaspoon dry cranberries to cooled yellow cake and sour cream. Pour 1/2 cup cranberry mixture over all and stir. Invert cake onto a serving pan and spread with sour cream mixture. Top with whipped cream. Chill spruce covered in refrigerator for 1 hour 30 minutes, stir occasionally.