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Raspberry filling for cake in a glass jar.
Recipe

Raspberry Cake Filling

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups
  • Category: Dessert
  • Method: Stove-top
  • Cuisine: American

Description

Bright pink and fruity, this raspberry filling for cake will give all your baked goods a pop of color and a burst of flavor.


Ingredients

  • 3 1/2 cups(438g) raspberries
  • 4 tbsp cornstarch
  • 5 tbsp(75ml) water
  • 1 1/3 cups(276g) sugar
  • 1 tbsp fresh lemon juice

Instructions

  1. To make the raspberry filling, add the raspberries to a food processor and puree until smooth. Strain the puree to remove the seeds. You should have about 1 3/4 cups of puree after staining.
  2. Combine the cornstarch and water in a small bowl to dissolve the cornstarch.
  3. Combine the raspberry puree, cornstarch slurry, sugar, and lemon juice in a medium saucepan.
  4. Cook over medium heat (do not increase heat more than that), stirring constantly until the mixture thickens and comes to a boil, about 8-10 minutes.
  5. Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely.
  6. Add filling to cakes, cupcakes, etc.