Recipe for CakeBoss's Seedless Raspberry Filling
A not-too-sweet, tangy, flavorful filling that keeps several
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.
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 paired with CakeBoss White Velvet Wedding Cake