Raspberry Cake Filling

1.5 Tablespoons / 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

1.5 Tablespoons / 12 g cornstarch

3 cups / 340–375 g fresh or frozen raspberries

1/3 cup / 67 g granulated sugar

1 teaspoon lemon juice

1/2 teaspoon pure vanilla extract

Makes 1 heaping cup

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