Fresh Raspberry Cake Filling - BigOven 312843

Fresh Raspberry Cake Filling

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Fresh Raspberry Cake Filling"

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"This raspberry filling is delicious! After being cooled, it was the perfect consistency to spread in the middle of a 2-layer cake. I would suggest, however, to add a bit more sugar if you're raspberries are tart."

- vlcarey

Ingredients

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1 1/2 cups raspberries
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoons water
2 tablespoons cornstarch

Original recipe makes 8 Servings

Servings  

Preparation

For the Filling

In a small saucepan, combine the raspberries, sugar and lemon juice. Use a spoon or potato masher to break the raspberries down and release their juices then use an immersion blender to puree.

If you'd like a seedless filling, strain the mixture in a fine sieve and return to saucepan.

Heat mixture over medium high heat until it reaches a low boil.

In a small bowl or cup, combine the water and cornstarch. Add to raspberry mixture and stir quickly to thoroughly combine. Continue to heat the mixture at a low bowl; mixture should thicken and begin to look glossy. Cook 2 minutes longer, stirring constantly to avoid scorching on the bottom. Cool completely.

Credits

Added on Award Medal
Verified by twojocks
Calories Per Serving: 16 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This raspberry filling is delicious! After being cooled, it was the perfect consistency to spread in the middle of a 2-layer cake. I would suggest, however, to add a bit more sugar if you're raspberries are tart.
vlcarey 8 months ago
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