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.
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!
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?
Very good. Very easy. I used it for a four layer chocolate cake. I put it in between the first and second layers and third and fourth layers with a fudge filling between the second and third. It made for a very moist and delicious cake. I also took some and drizzled it over the top of the frosted cake. It was beautiful and delicious. Thanks for the simple recipe.
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!
Good recipe, but I put the raspberries in a blender before I strained them. I got more raspberry, and it was a little thicker so I didn't need to add extra corn starch.
Used my little food processor to mash the raspberries first...added a couple tablespoons of Chambord (Grand Marnier is great too) as it cooled, and used it to drizzle over my
Dark Chocolate Cheesecake (the family loves to just dip different fruits in the sauce also). Very versatile recipe...you can thicken it up for for a true filling or leave it a bit runny for drizzling...
Delicious! I put this between layers of lemon cake with butter cream icing and it was the perfect complement. The filling has a mild tartness from the raspberries and it helped to tone down the sweetness from the frosting. I'll definitely be making this again!
Awesomely delicious! i used the 2 T. suggested. Perfect consistency. i used it in between layers of The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food). Great! It's not too sweet or tart. Just perfect. Thanks for such a great recipe!
Very good. I have made at least six batches of this and put them in the freezer. Thank you for the recipe.