A not-too-sweet, tangy, flavorful filling that keeps several days at room temperature, making it ideal for weddings. Many brides choose the filling because it cuts the sweetness of traditional white wedding cake and frosting. Shown with CakeBoss White Velvet Cake.
12 oz frozen unsweetened raspberries, thawed
1/2 cup sugar
1 tsp lemon juice
2 heaping tablespoons cornstarch
2 tbsp raspberry liqueur such as Razzmatazz by DeKuyper (optional but highly recommended)
Thaw raspberries and strain juice from berries. Add enough water to the juice to get 3/4 cup of liquid.
In a small saucepan, combine raspberry juice/water, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens. Remove from heat, set aside.
With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3 - 1/2 cup of pulp. *You can skip this step and just use the whole berries, but people at weddings and parties don't like to pick seeds out of their teeth. ;)
To the cooled mixture in the saucepan, add 2 tablespoons raspberry liqueur and the raspberry pulp. Stir well and refrigerate a few hours or overnight. Keeps in the refrigerator for at least a week.
Shown with CakeBoss White Velvet Cake.