Raspberry Cake Filling
User Reviews
5
Raspberry Cake Filling
Description
The filling combines granulated sugar and cornstarch which act as a sweetener and thickener. Fresh or frozen raspberries are mixed with water and lemon juice to bring out their brightness. Cooking over medium heat allows the sugar to dissolve slowly and the mixture to thicken as the raspberries release their juices and the cornstarch gelatinizes. Stirring constantly prevents scorching and achieves a smooth texture.
The lemon juice provides subtle acidity that brightens the filling's flavor, balancing the natural tartness of raspberries with the sweetness. The final consistency is thick enough to spread easily without being pasty, and it continues to firm up as it cools.
This filling can be used to layer between cake layers or as a topping on desserts. Once cooled, it's best stored in an airtight container in the refrigerator and used within a week to maintain freshness.
Ingredients
- ⅓ cup granulated sugar
- 2 Tablespoons cornstarch
- 2 cups raspberries 8oz, fresh or frozen
- 2 Tablespoons water
- 1 Tablespoon lemon juice optional, but recommended for best flavor
Instructions
- Combine sugar and cornstarch in small saucepan and whisk until combined.
- Add raspberries, water, and lemon juice and stir together until all ingredients are combined.
- Turn stovetop heat to medium (Important! don’t increase the heat above this, you want everything to heat slowly so the sugar dissolves and the mixture thickens properly) and cook, stirring almost constantly, until berries release their juices and mixture begins to bubble (it usually takes about 7 minutes for my mixture to begin to bubble).
- Continue to cook, stirring constantly, until thickened (this usually takes me about 2 minutes). Remember that the filling will continue to thicken as it cools, you don’t want it to become pasty in the saucepan or it will be too thick after cooling
- Transfer to a heatproof container and allow to cool to room temperature before spreading over cake. If not using immediately, store in an airtight container in the refrigerator for up to a week. If mixture is too thick to spread over cake after refrigerating, briefly heat it in the microwave for several seconds until it is a spreadable consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Serving | 1serving (about 1 ⅔ Tablespoon, there are about 12 servings total) | |
| Calories | 37kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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