raspberry filling

This raspberry filling is the ultimate topping over desserts. Fill it between layers in cakes for a scrumptious raspberry cake filling. And use it as a raspberry pie filling, or top it over delicious pastry cream for a quick raspberry dessert topping. This simple, easy and effortless recipe for the ultimate raspberry filling also makes for a perfect breakfast when served with pancakes or waffles.

The Ultimate Raspberry Filing for cakes, Pies, and Desserts

oz Raspberries

White sugar

tbsp Cornstarch

Lemon juice

Water

Salt

Place raspberries in a saucepan with sugar, lemon juice, and salt.

Divide the water into two - pour half with the fruit and combine the other half into the cornstarch/cornflour.

Heat the fruit on low to medium until sugar is dissolved, while shaking the pan to cook evenly.

Add the well-mixed cornstarch mixture into the bubbling fruit.

Continue to cook on low - the mixture will thicken and look glossy.

The color will change from an opaque light red to a translucent&nbsp;deep raspberry red color (see video).

When thick enough to coat the back of a wooden spoon or spatula it's ready.

Check consistency - for a cake filling you can make a bit more thicker. Personally, I prefer one consistency for all. Thick and not too runny.

At this point, you can strain the seeds by simply pouring the filling thru a sieve. Or leave it fruity and chunky just as I have done here.

Remove from heat - And pour into a mason jar.

Let cool completely.

This raspberry cake is made with raspberry jello and is pink. It is filled with homemade raspberry jam and whipped white chocolate ganache. It is topped with a white chocolate buttercream and fresh raspberries.

Raspberry White Chocolate Cake

All-purpose flour

TBSP Baking powder

Unsalted butter (room temperature)

White granulated sugar

Raspberry jello (the powder)

Egg whites (room temperature)

Large eggs (room temperature)

tsp Pure vanilla extract

Buttermilk (room temperature)

lb raspberries

TBSP Unsalted butter

White chocolate chips (quality brand guittard or ghirardelli)

Heavy cream

TBSP Unsalted butter (melted)

Unsalted butter (slightly cold)

Powdered sugar (sifted)

oz White chocolate (melted)

TBSP Heavy cream

salt

raspberries (for decoration)

Preheat

Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place an 8 inch parchment circle on the bottom of the pans. Spray again.

In a mixing bowl, sift the flour, baking powder, and salt. Using a mixer, beat the butter and sugar together. Beat for 3 minutes on medium-high. Add in raspberry jello powder. Mix for 20 seconds. Scrape the bowl and mix until combined.

Add in vanila and mix. Add in eggs and egg whites one at a time. Scrape bowl halfway through. Make sure all of the butter is mixed in.

Add in 1/3 of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in another 1/3 of the dry ingredients and the rest of the buttermilk. Then, add the rest of the dry ingredients. Mix until just combined. Scrape the bowl and mix again for 10 seconds.

Pour

Pour batter evenly between the three cake pans by using a kitchen scale. Bake for 20-22 minutes. It is done baking when a toothpick inserted comes out clean.

Cool

Let the cakes sit in the pans for 10 minutes. Then, transfer to a cooling rack. Allow the cakes to cool completely.

Raspberry Cake

In a saucepan over medium, mix the raspberries, sugar, and lemon juice. Heat until sugar is melted. Turn to medium-high. Heat for 2 minutes. Turn heat down to medium-low and cook for 20-22 minutes.

Freeze

Place a small ceramic plate in the freezer so it is cold. To test if jam is ready, place a small bit of jam on the plate. Wear gloves and push the jam with your finger to see if it wrinkles. It should slightly wrinkle. Take the jam off the heat.

Add in the butter. Mix until it is melted. Let it sit in the saucepan for 20 minutes before storing.

Raspberry Jam

Heat

Pour white chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over white chocolate chips. Let it sit for 1 minute and 30 seconds.

Mix the chocolate until combined and smooth. Heat the butter in the microwave until melted. Mix the butter with chocolate. If there are small white chocolate flecks, heat the chocolate in the microwave for 10 seconds. Mix thoroughly to see if everything is melted.

Place white chocolate in the freezer. Every 10 minutes mix the chocolate. Keep doing this process until the chocolate is thick like pudding.

Use a hand mixer to whip up the white chocolate. Beat on high for less than 30 seconds. Mix until it is fluffy. Don&#039;t over mix because it can split.

White Chocolate Ganache

Let butter sit on the counter for 30 minutes. This will allow the butter to be slightly cold. While waiting for the butter, sift the powdered sugar.

Using a mixer, beat the butter on medium-high for 2 minutes. The butter should be light and fluffy. Very slowly, add in the powdered sugar. Mix until combined.

Chop white chocolate into small pieces and place in a bowl. Heat for 30 seconds. Then, stir. Heat in 15 second intervals until the chocolate starts to melt. Make sure to stir in between. Then, heat in 10 second intervals until it is melted while stirring in between.

Pour in white chocolate, heavy cream, vanilla, and salt. Mix on low until combined. Beat on high for 4 minutes. Scrape the bowl and mix for 30 seconds.

Place frosting in the fridge for 15 minutes. Then, stir with a wooden spoon to get rid of air bubbles.

White Chocolate Buttercream

Assemble

Place first layer bottom side down. Pipe a double layer of frosting around the edge of the cake to create a barrier. Smooth half of the white chocolate ganache on the cake. Spread half of the jam on top of the white chocolate. Spread until smooth and even.

Repeat

Repeat with the second layer. Place the last layer with the bottom side up. Apply a small layer of frosting around the cake for the crumb coat layer. Freeze for 15 minutes.

Frost

Frost the rest of the cake until smooth. Top the cake with fresh raspberries, white chocolate chips, and white chocolate squares.

Assembly

A quick and easy Raspberry Cake Filling can turn the most basic cake into something decadent and special. Made with fresh or frozen raspberries, this sweet-tart element adds a fun, fruity twist to your favorite desserts like cakes, cupcakes, brownies, and donuts!

Raspberry Cake Filling

sugar ((100 grams))

cornstarch

lemon juice

water

Combine raspberries and sugar in a medium saucepan.

Cook over medium heat, stirring frequently, until the raspberries release their juices and break down, about 8-10 minutes.

In a small, separate bowl, whisk together the cornstarch, lemon juice, and water to create a slurry. Add to the raspberry mixture while stirring and continue to cook another 1-2 minutes until thickened and goes from cloudy to clear. The filling will continue to thicken as it cools, so it shouldn&#39;t be too thick and paste-like in the pan.

Remove from heat and cool completely before using to fill a cake.

This Vanilla Raspberry Sheet Cake Recipe is a moist vanilla cake topped with raspberry cake filling and a cream cheese whipped frosting.

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Vanilla Raspberry Sheet Cake Recipe

Vanilla Cake Mix

3.4 oz box INSTANT Vanilla Pudding Mix

eggs

milk

vegetable oil

sour cream

raspberries

sugar

water (divided)

oz cream cheese (softened to room temperature)

oz frozen whipped topping (thawed)

Preheat oven to 350 degrees F. Lightly coat a baking sheet (13x18x1) with non stick baking spray and set aside.

Combine the cake mix, vanilla pudding mix, eggs, milk, oil and sour cream in a large bowl and beat on low speed for 30 seconds, then medium speed for 1 1/2 to 2 minutes, scraping the sides of the bowl as needed. Pour the cake mix into the prepared pan.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool completely.

For the Vanilla Cake:

Combine the frozen raspberries, sugar and 1/2 cup water in a small saucepan. Bring the mixture to a small boil, stirring often to break down the raspberries.

In a separate small dish combine the remaining 1/2 cup water with 4 tbsp cornstarch and pour into the simmering raspberry mixture. Let cook for a few more minutes until the filling starts to thicken. Transfer mixture to a bowl to cool completely. Set in fridge until chilled, then spread mixture evenly over the cooled cake.

For the Raspberry Cake Filling:

Add the cream cheese to a large bowl and beat with mixer until light and fluffy. Add the whipped topping and beat in until fully combined.

Dollop the cream cheese mixture over the top of the cake and carefully spread into an even layer.

Top with fresh raspberries as desired and keep chilled until ready to serve.

For the Cream Cheese Topping:

This raspberry rhubarb filling is the perfect way to show off summer&#039;s bounty. Plus, it&#039;s a great way to use up any leftover fruit you might have. Made easily and without priority allergens.

Raspberry Rhubarb Filling

rhubarb

raspberry

c sugar

In a medium pot, add all ingredients and cook on high heat, stirring from time to time.

Once it comes to a rolling boil, cook about 5 minutes, making sure to stir often. Your rhubarb (and raspberries) will start breaking down. That&#39;s good!

Reduce heat to low and continue cooking the fruit mix for 20 minutes, until it thickens slightly and the fruit resembles jam texture.

I followed the recipe. It came out perfect

This spooky raspberry Oreo cheesecake from Emma Wills (@emsfoodiefix) features a crunchy Oreo crust, a smooth and creamy vanilla cheesecake filling, and a sweet-tart raspberry centre. Made with fresh raspberries and raspberry jam, this no-bake dessert is chilled overnight for a rich, indulgent cheesecake that's perfect for Halloween parties and spooky celebrations.

Spooky Raspberry Oreo Cheesecake Recipe by Tasty

Oreos

unsalted butter, melted

raspberry jam

caster sugar

cornflour

600 g full-fat cream cheese,

vanilla extract

300 mL double cream

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Add the Oreos to a food processor and process until they form fine crumbs. Transfer the crumbs to a large bowl, pour in the melted butter, and stir until the crumbs are evenly moistened.

Press the mixture firmly into the base and up the sides of a parchment-lined 20-centimeter (8-inch) springform pan. Refrigerate for 30 minutes, until set.

Add the raspberry jam, granulated sugar, and 200 grams of the raspberries to a medium saucepan over medium heat. Cook, stirring occasionally, for 5 minutes, until the raspberries begin to break down.

In a small bowl, whisk the cornflour with 2 tablespoons of cold water until smooth. Pour the cornflour mixture into the saucepan and stir to incorporate. Cook for 2 to 3 minutes more, stirring constantly, until the filling is thickened. Remove from the heat and let cool completely, then fold in the remaining 100 grams of raspberries. Set aside.

In a large bowl, beat the cream cheese, powdered sugar, and vanilla with a hand mixer on medium speed until smooth and fluffy, about 2 minutes.

In a separate medium bowl, whip the heavy cream with a hand mixer on medium-high speed until medium-stiff peaks form, 2 to 3 minutes. Gently fold the whipped cream into the cream cheese mixture until just incorporated.

Spread a thin, even layer of the cheesecake mixture over the chilled Oreo crust. Spoon the cooled raspberry filling into the center of the cheesecake layer, leaving a border around the edge. Cover with the remaining cheesecake mixture, spreading it to the edges to fully enclose the filling.

Cover the pan with plastic wrap and refrigerate overnight, or for at least 8 hours, until fully set.

Release and remove the springform ring. Carefully invert the cheesecake onto a serving plate or board, peel away the parchment, then flip it right-side up. Slice and serve cold.

https://vid.tasty.co/mediaconvert/output/407587/Standalone/1792499069_square_720.mp4

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