Raspberry Cake Filling
Perfectly sweet and tart raspberry filling for cakes, cupcakes, tarts and pastries. You can also enjoy this stirred into yogurt or oatmeal for breakfast!
Ingredients
- 1 ½ cups (170g) fresh or frozen raspberries (do not thaw if using frozen berries)
- 2-3 tablespoon (25-40g) granulated sugar (I use 2 tbsp, but it depends on how sweet your berries are)
- ½ teaspoon lemon juice
- 2 teaspoon (5g) cornstarch
- 1 tablespoon (15ml) water
Instructions
- Cook down the raspberries. Combine raspberries, granulated sugar, and lemon juice together in a small saucepan or saucier over medium heat. Cover and let cook for 3 minutes until the berries are thawed and start breaking down. Stir the mixture as it comes to a simmer, breaking up some of the raspberries as you stir.
- Mix in corn starch slurry. Mix water with cornstarch in a very small bowl. Once the raspberries have broken down and are simmering, add the cornstarch mixture and stir it in
- Cook until thick. Continue to cook and stir until it begins to bubble and thicken. Once bubbling, cook for 15 seconds.
- Cool. Pour the filling into a clean bowl and let cool completely at room temperature, then refrigerate for 1 hour until thoroughly chilled and set before using. Cover and store for up to 1 week in the refrigerator.
- NOTE: The raspberry sauce must cool down completely before using in cakes and cupcakes, so I recommend making it in advance.
