Recipe by That Napa Chicken Ranch
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!
Top Review by DremeMakesCakes
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.
- 1 1⁄2 cups frozen raspberries
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice (fresh is best, but...)
- 1⁄4 cup sugar