Raspberry cake filling in a bowl.
Raspberry Cake Filling
Prep Time
5 mins
Cook Time
15 mins
Cooling
30 mins
 

Make delicious and easy fruit filling for your cakes and tarts.

Yields 1 1/4 cup of filling.

Course: Dessert, Frosting, icing
Cuisine: American, Czech, French, Slovak
Keyword: berries, cake filling, easy cake filling, fruit filling, raspberry cake filling
Hanielas.com: Hani Bacova
Ingredients
RASPBERRY CAKE FILLING
Raspberry Puree
  • 12 oz frozen or fresh raspberry or other berries
  • 1/4 cup water
Cake Filling
  • 1 cup fruit raspberry puree or other fruit puree
  • 1/4-1/3 cup granulated sugar
  • 1 tbsp lemon zest
  • juice of one lemon, trained
  • 2 1/2 tbsp corn starch
Instructions
RASPBERRY CAKE FILLING
Raspberry Puree
  1. Into a pot pour frozen or fresh raspberries (12 oz.) and water (1/4 cup). Heat on medium heat until very soft, about 10 minutes.

    Remove from the heat and break up the mixture with an immersion blender.

  2. To remove seeds strain mixture through a fine mesh sieve. To further extract juice you can scrape out seeds onto a clean cheese cloth. Form a pouch and twist it over a bowl with strained juice. Let it drip and keep twisting the pouch, then discard the seeds. Hand wash the cheese cloth and allow it to dry before putting it away.

    You should have about 1 cup of fruit puree.

Cake Filling
  1. Measure fruit puree (1cup). Pour fruit puree it into a small pot. Pour in granulated sugar (1/4 to 1/3 cup), freshly squeezed lemon juice( juice from one medium to large size lemon, strained), lemon zest (1tsbp) and corn starch ( 2 and 1/2 tbsp). Whisk well to combine and till no longer white streaks remain. Taste and if needed add more sugar.

    TIP : Ff you are few tablespoons shy of 1 cup of fruit puree you can top it off with water or other juice (apple juice, strawberry for example.)

  2. Cook mixture on medium heat. Mixture as it cooks will thicken and deepens in color. Bring it to boil and then reduce to slow boil. Stirring constantly cook for about 2 minutes.

  3. Remove from the heat and pour into a bowl. Cover with a food wrap to prevent crust from forming. Allow to cool to room temperature before using.

    TIP : To speed up the cooling you can cool raspberry filling in a cold water. Pour cold water into a large bowl and carefully submerge small bowl with raspberry filling into the water. Taking care not to let the water overflow into the filling.

  4. Cooled fruit filling can be stored in the fridge at least a week an frozen for 2-3 weeks.

Recipe Notes

CAN I USED OTHER FRUIT?

Absolutely. I frequently make strawberry and blueberry filling. Blueberry filling is excellent in my Blueberry Babka.

HOW TO USE RASPBERRY CAKE FILLING ?

You can use raspberry filling to 

WHAT CAN I USE IN PLACE OF CORN STARCH?

I know potato starch is not recommended for pudding and such but I have used it successfully to make fruit filling.