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    You are in: Home / Recipes / Raspberry Cake Filling Recipe
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    Raspberry Cake Filling

    Raspberry Cake Filling. Photo by SpookyK

    1/3 Photos of Raspberry Cake Filling

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    That Napa Chicken Ranch's Note:

    Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Raspberry Filling

    Directions:

    1. 1
      In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
    2. 2
      Let cool completely before spreading onto cake.

    Ratings & Reviews:

    • on March 22, 2011

      55

      This is one of my favorite recipes from this site. After making the raspberry a few times, I used this recipe as the basis of developing other fruit fillings for cakes. The only thing was it wasn't thick enough to use in a tiered cake. Instead of adding extra cornstarch, I added one packet of bloomed gelatin per bag of fruit used. This helped make it a little thicker than the consistency of jelly and kept it from getting cloudy from the cornstarch. In addition to the berry fillings, minus the lemon juice, this recipe also makes a really good pineapple or mango filling.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2008

      45

      Very good recipe, just found it to be a bit thin for my preferences. Because there were so many seeds, I cooked the raspberries and lemon juice together, then put the mixture through a sieve. I then put the mixture back over the heat and added the sugar and cornstarch. This made removing the seeds a breeze and only took a minute to do!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2013

      45

      This is a great standard filling - I use it in several of my party cakes and wedding cakes. I found it necessary to thicken it a bit more, and I use a chinois to remove the seeds. Once I converted everything to weight measurements, I started using it all the time. It would be nice to start seeing recipes/formulas posted in weight, rather than volume - or at least to have that option. I would think most bakers on here are pretty serious, and measure everything by weight for accuracy in scaling, so why not present it that way from the start?

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (29)

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    Nutritional Facts for Raspberry Cake Filling

    Serving Size: 1 (463 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 616.9
     
    Calories from Fat 6
    91%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 5.2 mg
    0%
    Total Carbohydrate 157.5 g
    52%
    Dietary Fiber 16.6 g
    66%
    Sugars 132.2 g
    529%
    Protein 2.7 g
    5%

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