Description
This vibrant Raspberry Cake Filling combines fresh or frozen raspberries with lemon and sugar to create a luscious, tangy filling perfect for cakes. Cooked gently on the stovetop and thickened with cornstarch, it offers a smooth texture with a subtle seedy pulp that enhances its natural fruitiness. Ideal for filling layer cakes, this recipe can be prepared in advance and stored for weeks, making it a convenient and flavorful choice for bakers.
Ingredients
Scale
Raspberry Cake Filling
- 4 cups fresh or frozen raspberries (500g)
- 3/4 cup granulated sugar (150g)
- 1 Tbsp lemon juice (12g)
- 2 tsp fresh lemon zest (5g)
- 1/4 cup water (60g), divided
- 3 Tbsp water (45g), divided
- 3 Tbsp cornstarch (22g)
Instructions
- Combine Ingredients: Place 4 cups of raspberries, 3/4 cup granulated sugar, 1 Tbsp lemon juice, 2 tsp lemon zest, and 1/4 cup water in a saucepan over medium-high heat.
- Heat and Simmer: Stir the mixture until it starts to boil, then lower heat to medium-low and let it simmer for 10-15 minutes to soften the berries and develop flavors.
- Strain the Mixture: Remove from heat and pour the filling into a metal strainer over a bowl. Use a rubber spatula to press and extract the juice, leaving about 1/2 cup of seedy pulp behind.
- Prepare Cornstarch Slurry: In a small bowl, mix the remaining 3 Tbsp water with 3 Tbsp cornstarch until dissolved to create a slurry.
- Incorporate Slurry: Add the cornstarch slurry back into the strained raspberry juice and stir well to combine.
- Return to Heat: Rinse the saucepan and pour the filling back into it. Heat over medium-high, stirring constantly to avoid burning.
- Thicken the Filling: Continue cooking until the mixture boils; then reduce the heat to medium-low and simmer a few more minutes, stirring constantly until thickened.
- Cool and Store: Turn off the heat, transfer the filling to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or overnight before using.
Notes
- This recipe yields approximately 1.5 cups of raspberry cake filling, enough for an 8-inch layer cake.
- The filling can be made up to two weeks ahead if stored in an airtight container in the refrigerator.
- A cake filled with this raspberry filling and frosted with buttercream can be refrigerated for up to one week or frozen for up to one month without losing moisture and flavor.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 70
- Sugar: 15g
- Sodium: 1mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 0.5g
- Cholesterol: 0mg
