Today on Sugar Spun Run I'm showing you how to make a simple raspberry cake filling.
Hey Sugar Spun Bakers! Sam here and today I have a super easy
recipe for a raspberry cake filling. This recipe is super simple and it comes
highly requested. A lot of you have been asking me how to make a fruit filling
for some of my cakes. A lot of you want to put a raspberry filling in my white
cake, and I think that sounds like a great idea. So today I'm going to show
you how to make that filling. It's really easy and all of our work is going to be
done on the stovetop. So to begin you are going to need a small saucepan.
We're going to start with 1/3 cup of sugar for this recipe.
And we'll add 2 tablespoons of cornstarch. This is important to thicken the cake filling.
And we're just going to use a whisk to whisk the ingredients together that way we break up any clumps that might be in here.
Once that's out of the way we're going to
grab our berries. So today I'm making a raspberry filling. So you're going to
need 2 cups, or 8 ounces, of raspberries. Now I'm using frozen because they're
cheaper, but if you have fresh raspberries that will work just as well,
and I have found that the taste, at least for raspberries, it's really good whether
you use fresh or frozen berries. So why not grab the cheaper ones?
I'm also going to be adding 2 tablespoons of water.
Just a splash of lemon juice. This is optional,
but it really brings out that ripe tart flavor of the raspberries. I'm going to
be using 1 tablespoon. Now use a spoon or a spatula just to stir all of the
ingredients together until everything is pretty well combined.
We're going to turn our stove top heat to medium and we're going to stir pretty frequently until the berries release their juices.
Keep your heat on medium. Don't crank up the heat to make this happen faster.
Everything needs to move slowly here so the sugar dissolves properly so we get
the proper consistency. So just have a little bit of patience.
Now these berries break down really nicely while you're cooking everything together, but to help
encourage things along a little bit sometimes I'll use my spatula just to smash them a little bit.
You won't have any whole berries left by the time you're done.
Now once your berries have released their juices you have a nice
juicy raspberry mixture here. Slowly your mixture should come to a boil, and you
shouldn't have to crank up the heat for this. You should just keep stirring and eventually it'll start bubbling.
When I say boiling you're not going to see a
really rapid crazy boil like you might see when you're boiling water for pasta.
It's just going to be a slow bubbling.
Just like this.
Usually takes me about seven minutes to get to this point, but your mileage may vary depending on your stovetop.
Now once it's bubbling you're just going
to continue to stir constantly until the mixture is thickened. For me this is usually about 2 minutes.
This is looking pretty good and nice and thickened so we're going to remove it from the heat.
Now keep in mind that this
mixture is going to be a lot looser while it's warm, and it's going to
thicken up even more as it cools. So if the consistency doesn't seem completely
like a jam like consistency just yet, keep in mind it will firm up some. Now all
that's left is to let this cool completely before you use it to fill
your cakes. Now to speed up the cooling process a little bit I am going to transfer this to a heat proof bowl.
And I'm going to cover it with plastic wrap.
And I'm going to transfer this to my fridge just to speed up that cooling
down process. Now it is so important when you are using this raspberry cake
filling that you let it cool completely all the way through. It shouldn't be warm
at all because if it is your cake layers are probably going to slide around. It
could melt your icing. You could have a really big mess on your hands. Alright
guys that's really all there is to making your own raspberry cake filling.
Like I said, once it's cool it's ready to use, and if you want to join me for my
next video you will actually get to see it live in action while I use it to make
one of the layers, or to fill one of the layers in petit fours. Alright I really
hope you guys enjoy today's recipe. If you try this one out please let me know
what you think. Especially if you use it in my white cake. I'll always love
hearing from you guys and I'll see you next time.