Raspberry Cake Filling

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!

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 cake

Raspberry Filling

• 1 1/2 cups frozen raspberries
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice (fresh is best, but...)
• 1/4 cup sugar

Directions:

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. Let cool completely before spreading onto cake.

Reviews

[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.

[55tbird]

Very good. I have made at least six batches of this and put them in the freezer. Thank you for the recipe.

[SusanRose]

First time I have ever made a cake filling. This is wonderful. I made it twice, once with all raspberries and the other with a combination of raspberries and blueberries. I added 1 tsp of cornstarch extra to just the raspberries and 1 1/2 tsp to the raspberries/blueberries combo. Perfect!