Friday, March 29, 2013
Easy Raspberry Cake Filling
I wanted to add something special to a chocolate-covered Funfetti cake, so I made a quick and easy raspberry filling.
1 1/2 cups frozen, unsweetened raspberries
1/2 cup sugar
1 tsp lemon juice
2 tbsp cornstarch
1. Thaw raspberries and strain juice.
2. Add water to the raspberry juice to create 3/4 cup of liquid.
3. Pour the juice/water mixture in a small saucepan, and add the lemon juice and cornstarch. Stir to combine. Cook over medium heat, whisking frequently until mixture thickens and begins to bubble. Remove from heat.
4. Place the thawed raspberries in a bowl and mash with a spoon to a pulp-like consistency. If you want a seedless filling, mash the thawed berries in a wire strainer, catching the seedless pulp in a bowl below. You will need 1/2 cup of pulp (*I did not use the seedless option because I like the crunch that the seeds add to the filling).
5. Add the pulp to the cooled mixture. Stir well and refrigerate for 4-6 hours or overnight.
The cooled mixture before the pulp was added. At this stage, it tastes like a thick, sweet jelly donut filling.
The finished, cooled filling. It lasts up to a week in the fridge, so, after using two thirds of the filling in my cake, I used the rest to sweeten plain Greek yogurt.
Here’s a picture of the cake (it was delicious!):
Let me know if you try out this recipe!