Raspberry Filling
https://sallysbakingaddiction.com/raspberry-cake-filling/#tasty-recipes-115762
- 22 g Water
- 12 g Cornstarch
- 12 oz Frozen Raspberries
- 67 g Sugar
- 1 tsp Lemon juice
- 1/2 tsp Vanilla
In a saucepan, mix the cornstarch and water together. Add remaining ingredients except vanilla. Cook and stir over medium heat, smashing the raspberries as they soften. Bring to a boil and let boil for five minutes. Remove from heat and stir in vanilla.
Let cool completely before using. Store in the fridge.
Yield: 1 cup