This is a 2-layer (12-inch round) vanilla bean cake with fresh raspberry filling I cook and use a sieve to filter out as many seeds as possible. after adding berries to a sauce pan, I bring them to a slow boil, as I used a bag of frozen berries (3 lbs. but had leftover sauce). Then I put them through a sieve and stir so the sauce can drain through.. again, it takes a while as the seeds block some of that flow. I then return sauce to pan, and bring back to a low boil, stirring, add sugar to taste, and a bit of lemon juice to add a little acid and added flavor. *I did use a bit of the cooled sauce previously to adding back the sauce to the pan, to add amount of cornstarch needed to thicken at the end of the boiling and sugar process. I let it cook on a low boil for at least a minute longer to cook out the starch taste, continually stirring.
BC flowers, and boarders in rose #104 tip for ruffle scallop effect around top edge of cake and bottom.