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Try this Fresh Raspberry Cake Filling recipe, or contribute your own.
"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."
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.