Description
A glossy and thick raspberry cake filling that adds a burst of flavor to cakes and pastries.
Ingredients
Scale
- 2 cups fresh raspberries (about 246–250 g)
- 1 cup granulated sugar (200 g)
- 2 tablespoons fresh lemon juice (about 30 ml)
- 2 tablespoons cornstarch
- 1 cup water (240 ml)
- 1 teaspoon vanilla extract
Instructions
- Measure and prepare ingredients: rinse raspberries gently and drain. In a small bowl, whisk the cornstarch into the water until completely smooth.
- In a medium saucepan set over medium heat, combine raspberries, granulated sugar, and lemon juice. Stir gently to combine.
- Bring the mixture to a gentle boil, stirring frequently to prevent sticking. Allow raspberries to soften and release juice, about 3–4 minutes.
- Slowly whisk the cornstarch slurry into the simmering raspberries and continue stirring. The mixture will thicken within 1–2 minutes.
- Once thickened, remove from heat and stir in the vanilla extract. Adjust sweetness if needed.
- Cool the filling to room temperature and strain through a fine sieve for a seedless texture if desired. Chill before using.
Notes
For a seedless filling, press the cooked mixture through a fine-mesh sieve. Can use frozen raspberries with slightly longer cook time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 82
- Sugar: 17.6g
- Sodium: 1mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20.5g
- Fiber: 1.3g
- Protein: 0.3g
- Cholesterol: 0mg