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.
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
In a saucepan, add the raspberries, lemon juice, and 3/4 cup of water. Bring the mixture to a boil.
Once the mixture is boiling, reduce the heat to medium-low for about 15-20 minutes.
Once the mixture has simmered down, remove the saucepan from the heat. Strain the mixture through a mesh strainer.
Pour the mixture back into the saucepan. Set aside.
In the remaining water, add cornstarch and mix until it is dissolved. Add the water to the saucepan with the raspberry mixture.
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.
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.