I have a recipe for you that will add a bit more fruitiness to your cakes. You can add a bit of raspberry filling to your cake to give it a bit more flavor. The filling doesn’t only work with cakes but also with other desserts. It can also be used as a topping, too. And the best part is, it is easy to make and takes about 30 minutes of prep and cook time and overall an hour to make.
Ingredients
4 cups of raspberries
3/4 cup of white sugar
1 cup of water
1 1/2 cups of lemon juice
2 tablespoons of cornstarch
Step 1
In a saucepan, add the raspberries, lemon juice, and 3/4 cup of water. Bring the mixture to a boil.
Step 2
Once the mixture is boiling, reduce the heat to medium-low for about 15-20 minutes.
Step 3
Once the mixture has simmered down, remove the saucepan from the heat. Strain the mixture through a mesh strainer.
Step 4
Pour the mixture back into the saucepan. Set aside.
Step 5
In the remaining water, add cornstarch and mix until it is dissolved. Add the water to the saucepan with the raspberry mixture.
Step 6
Turn the heat on and bring the raspberry mixture to a boil, occasionally stirring the mixture. It should take about 5 minutes and the mixture should be thicker.
Step 7
Now, you need to let the mixture cool down. Refrigerate for 30 minutes.
Your filling is now ready. You can add it to a cake or use it as a topping for other desserts. You can also substitute raspberries with other berries, like strawberries or blueberries.