Baking & Pastry > Fillings & Assembly > Cake Fillings > Fruit Compote (for Cakes)

Raspberry Rose Compote

A delicate and fragrant raspberry rose compote, perfect for layering in cakes or topping pastries. The tart raspberries are balanced by the subtle floral notes of rosewater, creating a sophisticated and delicious filling.

Prep Time
10 minutes
Cook Time
15 minutes
Servings
Enough for one 8-inch cake
Ingredients
  • 500 g Fresh Raspberries
  • 100 g Granulated Sugar
  • 60 ml Water
  • 1 tbsp Lemon Juice
  • 1 tsp Rosewater
  • 1 pinch Pinch of Salt

Prepare the Raspberries

Gently rinse the raspberries under cool water and pat them dry with a paper towel. Remove any stems or damaged berries.

Combine Ingredients

In a medium saucepan, combine the raspberries, sugar, water, lemon juice, and salt.

Cook the Compote

Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. Once simmering, reduce the heat to low and continue to cook for 10-15 minutes, or until the raspberries have broken down and the compote has thickened slightly.

Add Rosewater

Remove the saucepan from the heat and stir in the rosewater. Be careful not to add too much, as rosewater can be overpowering. Start with 1 teaspoon and add more to taste.

Cool and Store

Let the compote cool completely before using it to fill a cake. Store any leftover compote in an airtight container in the refrigerator for up to 5 days.

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FAQ

  • Can I use frozen raspberries?

    Yes, you can use frozen raspberries, but they may release more liquid during cooking, so you may need to cook the compote for a longer period to achieve the desired consistency. Thaw the raspberries slightly before cooking.
  • Can I adjust the sweetness of the compote?

    Yes, you can adjust the amount of sugar to suit your taste. Taste the compote while it is cooking and add more sugar if needed.
  • Can I use a different type of berry?

    Yes, you can substitute other berries such as strawberries, blueberries, or blackberries. The cooking time may vary depending on the type of berry used.
  • How do I thicken the compote if it's too runny?

    If the compote is too runny after cooking, you can continue to simmer it over low heat until it reaches the desired consistency. Alternatively, you can mix a small amount of cornstarch with cold water (about 1 teaspoon cornstarch to 1 tablespoon water) and stir it into the compote while it is simmering. Cook for a minute or two until the compote thickens.