Raspberry Cake Filling Recipe

Ingredients
1 5 Tablespoons 22ml water
1 5 Tablespoons 4 5 teaspoons or 12g cornstarch
3 cups 12 ouncesabout 340375g fresh or frozen raspberries do not thaw
13 cup 67g granulated sugar
1 teaspoon lemon juice
12 teaspoon pure vanilla extract
Instructions
Whisk the cornstarch and water together until all the cornstarch has dissolved. I just use a fork to mixvery easy. Combine cornstarch mixture raspberries no need to thaw if using frozen granulated sugar and lemon juice in a medium saucepan set over medium heat. Using a silicone spatula stir the mixture mashing the raspberries as they begin to thaw and soften.

Bring to a boil and let it boil for 5 full minutes stirring occasionally. Remove pan from heat and stir in vanilla extract.
Allow the raspberry filling to cool at room temperature for 1015 minutes then transfer it to a bowl or container and place it in the refrigerator for at least 4 hours and up to 1 week the longer the better. No need to cover it but if refrigerating for longer than 4 hours cover tightly. It will continue to thicken up as it chills. Raspberry filling must be completely cooled before using in your cake. If freezing see Note below for instructions.
To fill cake You can use the completely cooled and thickened raspberry filling to fill a 2layer or 3layer cake. Youll have the most success with this raspberry filling if you partner it with some frosting filling it really needs a buttercream base layer to keep the cake layers stable. Spread a thin layer of buttercreamfrosting on your cake layers to work as the sturdy base for your raspberry filling. Doesnt need to be much just a thin layer. You also need a buttercream dam around the cake layers to keep the jammy raspberry filling inside the cake layers. Spoon some buttercream into