Bavarian Raspberry Cream Filling
1 (12 ounce) bag of frozen raspberries
1/2 cup granulated sugar
juice from 1/2 lemon
1 teaspoon cornstarch
2 teaspoons water
1/3 cup boiling water
1 packet gelatin
1 pint whipping cream
In a medium saucepan, place the raspberries, sugar and lemon juice. Bring to a simmer; simmer for 10 minutes or until the berries break down.
In a separate bowl, whisk together the water and cornstarch. Add the mixture to the berries and continue to simmer until thickened. Strain through a fine mesh sieve over a large bowl.
In a separate small bowl, combine the boiling water with the gelatin. Mix into the raspberry sauce.
In a separate large bowl, beat the whipping cream until stiff peaks form. Fold the whipping cream into the raspberry sauce.
Using frosting, pipe a band of icing on the outside of the layers. Spread filling inside the band of icing on each cake layer. Chill before frosting the outside of the cake to allow the filling to "set up".