I tweaked an Emeril recipe for this. I was on the hunt for a homemade raspberry filling that didnt soak into the cake.
I have used this on a white cake without a thin coat of buttercream and it does not soak.
- 2 12 ounce packages of frozen raspberries (not packed in syrup)
1 1/3 cups water
1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet)
2 T of lemon juice (optional)
5-6 T of cornstarch dissolved in 1/2 cup of water
- In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain with a fine mesh sieve. Return the stained mixture to the heat. Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely. It will take awhile to set up. It will thicken like a jelly. May stir it for easier spreading on cake.