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RASPBERRY CAKE FILLING
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A picture of RASPBERRY CAKE FILLING.

RASPBERRY CAKE FILLING

JBarringhaus
JBarringhaus @cook_2836366

RASPBERRY CAKE FILLING

JBarringhaus
JBarringhaus @cook_2836366
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Ingredients

50 mins
  • 2 packagesFROZEN RASPBERRIES
  • 1 1/3 cupWATER
  • 1 1/2 cupSUGAR
  • 2 tbspLEMON JUICE
  • 5 tbspCORNSTARCH DISSOLVED IN 1/2 CUP WATER
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Steps

50 mins
  1. 1

    COMBINE RASPBERRIES, WATER, SUGAR, AND LEMON JUICE IN MEDIUM SAUCEPAN

  2. 2

    BRING TO A BOIL AND SIMMER FOR 20 MIN UNTIL RASPBERRIES BREAK DOWN

  3. 3

    STRAIN MIXTURE TO REMOVE THE SEEDS

  4. 4

    RETURN PAN TO HEAT

  5. 5

    WHISK CORNSTARCH SLURRY INTO RASPBERRY MIX

  6. 6

    BRING BACK TO A BOIL AND SIMMER FOR 5-10 MIN

  7. 7

    LET COOL, STIRRING OCCASSIONALLY

  8. 8

    MAKE SURE FILLING IS COMPLETELY COOL BEFORE SPREADING

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Copied!

JBarringhaus
JBarringhaus @cook_2836366
on September 02, 2013 17:41

Comments

buffypuppymk
buffypuppymk @cook_3151232
May 03, 2014 12:40
This worked great for me! Last minute I realized I didn't have corn starch, but gravy flour did great for me :squirrel
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Keywords

Cake Lemon Raspberry

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