1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/4 cup sugar
- In a small saucepan, combine all of the ingredients and bring to a boil over medium-high heat.
- Let cool completely before spreading onto cake.
I think this filling with white cake are a good combination.
**This filling is very seedy. Some people like to boil the raspberries and then strain the seeds, but I'm waAaay too lazy for that. I didn't mind it too much with the seeds. I think the next best thing to do is buy seedless raspberry jam instead of frozen raspberries (which btw aren't very cheap). I haven't tested this filling recipe with seedless raspberry jam so try it at your own risk!**