Heavenly Raspberry Cake Filling Recipe
Add some pizazz to your cakes with this Heavenly Raspberry Cake Filling Recipe and watch everyone swoon with every bite!
Equipment
- Mixing Bowl
- Strainer
Ingredients
- 4 cups Fresh or Frozen Raspberries (not in sauce) 1 lb.
- 1/2 cup Granulated Sugar
- 1/4 cup Water 1/4 cup for frozen berries. For fresh berries up to a 1/2 cup of water may be needed.
- 1 tbsp Freshly squeezed lemon juice
- 3 tbsp Water Add to cornstarch in separate tiny bowl.
- 3 tbsp Cornstarch
Instructions
- Rinse fresh raspberries under cold water or simply thaw frozen berries (use frozen berries without sauce) *Take Note-Frozen berries will have extra water in them when cooked down so adjust added water to desired consistency.
- Add raspberries and sugar in the pot over mediium heat. Cook down for a few minutes. Use a potato masher to press down the berries. This speeds up the reduction process.
- Add the water, and lemon juice, stir and bring to a boil. Reduce heat and simmer for approx. 15 minutes stirring continuously with a wire whisk.
- Remove from the heat. With a bowl under the strainer scoop the sauce in. Use a silicon spatula to press the sauce through the strainer. This takes several minutes. You'll want to press all the juice down so none is wasted.
- Run the spatula under the strainer and scrape the excess sauce into the bowl. Repeat a few times. Do this until all the sauce and juice are pushed through and there is nothing left but seeds.
- Mix your 3 tbsp of cornstarch with 3 tbsp cold water in a tiny bowl.
- Toss out the seeds/pulp and pour the sauce back into the pot. Under low heat slowly add the cornstarch and water mixture until the sauce thickens. Pour a little at a time to guage the consistency. You many not need all of it. Continue to whisk while thickening.
- Once you see a loose jam-like consistency take the sauce off the heat and cool. The sauce continues to thicken when cooling and will be thicker after chilling.
- Cool, store in an airtight container, and chill in the frig overnight for the best consistency.
- When ready to spread your Heavenly Raspberry Cake Filling on your cake layers simply take it out of the frig, whisk to loosen the filling, and evenly spread (inside your frosting "dam") no more than 1/4" thickness onto each cake layer.
Notes
- This recipe can be doubled.
- Try and make your Raspberry Cake Filling a day or two in advance so the filling can thicken and chill. Then it's ready when you need to stack your cakes.
- Always use freshly squeezed lemon juice. Store-bought lemon juice won't accentuate the tart flavors of the fruit and the cake filling won't taste as fresh.
- Never add the cornstarch directly into the fruit sauce. It will clump and not incorporate. Always mix the cornstarch with cold water prior to mixing it into the heated fruit sauce.
- Always have a chilled and firm "frosting dam" piped around the cake edges before adding fruit cake filling. This will prevent the filling from oozing out the sides of the cake after it's fully frosted and decorated. You do not want oozing to happen. It's also important to not put too much cake filling in-between the cake layers. My rule of thumb is no more than 1/4" spread thickness.
- Refrigerate all cakes with fruit filling until ready to serve as the filling can spoil inside the cake if not properly stored/chilled.
- Freeze extra fruit cake filling for up to 2 months in an airtight container.
Nutrition
Calories: 60kcalCarbohydrates: 15gProtein: 0.01gFat: 0.04gPolyunsaturated Fat: 0.001gSodium: 1mgPotassium: 0.3mgFiber: 0.03gSugar: 12gCalcium: 1mgIron: 0.02mg
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