Homemade Raspberry Filling |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This filling is wonderful and will not soak through your cake. No need for a thin coat of buttercream under this one! This tastes very fresh and may seem very strong. But when put between layers of cake (especially white almond sour cream cake) and paired with buttercream, it's heavenly! Read more ! Ingredients:
2 12 ounce packages of frozen raspberries (not packed in syrup) |
1 1/3 cups water |
1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet) |
2 t of lemon juice (optional) |
5-6 t of cornstarch dissolved in 1/2 cup of water |
Directions:
1. In a saucepan combine the raspberries, water, sugar, and lemon juice.
2. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down.
3. Remove the mixture from the heat and strain with a fine mesh sieve. Return the strained mixture to the heat.
4. Dissolve the cornstarch in 1/2 cup of water.
5. Whisk the slurry into the raspberry mixture.
6. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally.
7. Remove from heat and cool completely, stirring every once in a while.
8. It will take awhile to set up. It will thicken like a jelly. May stir it for easier spreading on cake.
9. Yields: 3 1/2 cups
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