====== Raspberry Cake Filling ======

===== Ingredients =====
  * 1.5 Tablespoons (22 ml) water
  * 1.5 Tablespoons (4.5 teaspoons or 12 g) cornstarch
  * 3 cups (12 ounces/about 340–375 g) fresh or frozen raspberries (do not thaw)*
  * 1/3 cup (67 g) granulated sugar
  * 1 teaspoon lemon juice
  * 1/2 teaspoon pure vanilla extract


===== Instructions =====

  - Whisk the cornstarch and water together until all the cornstarch has dissolved.
  - 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 10–15 minutes, then transfer it to a bowl or container and place it in the refrigerator for at least 4 hours.