Raspberry Party Cake Filling 1968
Transport your desserts back to the elegance of yesteryear with this delightful Raspberry Party Cake Filling, inspired by timeless flavors from 1968. Bursting with the tart-sweet vibrance of fresh (or frozen) raspberries, this silky filling is elevated with a touch of lemon juice for brightness and a luxurious finish of melted butter. Thickened to perfection with cornstarch, this versatile filling is perfect for adding a luscious, fruity layer to cakes, cupcakes, or pastries. Whether you prefer the rustic charm of its natural texture or opt to strain for a smoother finish, this easy-to-make recipe, ready in just 25 minutes, is a sure way to impress your guests. Refrigerate overnight, and you're ready to dress up any dessert with an irresistible retro-inspired flair. Keywords: raspberry cake filling, retro cake recipes, fruit-filled desserts, homemade cake filling, raspberry dessert ideas.
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Recipe Information
Ingredients
- 2 cups fresh raspberries (or frozen, thawed)
- 0.75 cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 0.5 cup water
- 1 tablespoon unsalted butter
Instructions
In a medium saucepan, combine the raspberries with the granulated sugar and water.
Heat the mixture over medium heat, stirring frequently, until the raspberries begin to break down and release their juices (about 5 minutes).
In a small bowl, whisk together the cornstarch and lemon juice until smooth. Slowly pour this mixture into the saucepan while stirring continuously to avoid lumps.
Continue cooking the filling on medium heat, stirring constantly, until the mixture thickens. This should take 3-5 minutes. The filling should coat the back of a spoon.
Remove the saucepan from heat and stir in the unsalted butter until it is fully melted and incorporated, giving the filling a silky texture.
Allow the raspberry filling to cool slightly, then strain it through a fine mesh sieve to remove seeds if a smoother consistency is desired. This step is optional, depending on your preference.
Let the filling cool to room temperature, then refrigerate for at least 1 hour to completely set and thicken.
Use this raspberry filling as a layer in cakes, cupcakes, or pastries. It is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 21.0 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 48 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
