How to make raspberry cake filling for cake decorating. Great for filling layering cake flavours such as vanilla, chocolate, lemon, etc. You can also substitute this for jam as it's thick and spreadable for breads and other baked goods as shown in the video. This recipe is so easy and quick to make.
Enjoy!

Recipe.
Ingredients
Fresh raspberry 250g
Granulated sugar 1/2 cup
2 tablespoonful corn starch powder
2 tablespoonful lemon juice.

Method.
Place a medium sized saucepan on a cooker/hob
Combine all ingredients in the saucepan and cook on medium heat
Stirring constantly, breaking down the raspberries with the spatula or spoon
Once it starts to thicken and bubble up, then turn off the heat and pass the filling through a fine mesh sieve to remove the seeds for a smoother texture.

This filling is great for cakes, donuts, for spreading on bread or toasts and lots more.