Raspberry Cake Filling
Makes 1 heaping cup
| 22 ml water | Whisk cornstarch & water until dissolved | Combine with raspberries, sugar & lemon juice; stir & mash over medium heat | Boil 5 min, stirring occasionally | Remove from heat, stir in vanilla | Cool at room temperature 10–15 min | Chill 4 hr to 1 week, covered if over 4 hr |
| 12 g cornstarch | ||||||
| 3 cups / 340–375 g fresh or frozen raspberries | ||||||
| 67 g granulated sugar | ||||||
| 1 teaspoon lemon juice | ||||||
| 1/2 teaspoon pure vanilla extract |
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