Even the most “savvy” hostess does not know all the fillings that can be used in cakes. The basis for cakes is relatively small, it can be sponge cakes made of puff pastry, shortbread or honey. There are several more varieties, but they are not very popular and quite difficult to prepare. As for the fillings, the situation here is completely different, there are hundreds of different creams: they can be prepared from fruits, cream, sour cream, butter, condensed milk and other ingredients.
Features of the choice of filling
First of all, when preparing a cake, you need to decide on the basis and already from this start from the choice of cream. The filling for the cake from biscuit cakes should be based on cream. If the cake is based on shortcrust pastry, then it is rational to use sour cream. In puff pastry cakes, it is recommended to use oil creams.
But the choice of filling does not only depend on the basis. When the cake is small and will consist of only one cake (it will not be covered with one more), then protein creams can be used as a filling. If the confectionery is multi-layered, then custard is exactly what you need.
Recently, cakes that are covered with mastic on top have become very popular. In this case, you need to cook a fairly thick filling. Often, cream for mastic is prepared on the basis of butter, so that it will not interact with sugar tightening and the shape of the product will be preserved.
To prepare a delicious filling for the cake, you will have to get a mixer or a blender, because with a regular whisk it will be very difficult to achieve the necessary consistency.
Classic cream for sponge cake
This filling for a cake made of biscuit cakes is time-tested and classic, but nevertheless you need to know some tricks to make it magnificent and delicious.
For the preparation of cream, confectionery cream should be purchased, they have a fat content of about 33-35%. The main ingredient should be chilled and beaten with a mixer or blender. Keep the filling should be no more than three hours, so it is recommended to cook it immediately before assembling the cake. Begin whipping the cream at a minimum speed, gradually increasing it to maximum. The mass will be ready when the bowl with the filling can be completely turned over and it will be motionless.
Classical Topping Additives
If desired, various ingredients can be added to the cream, which will give the classic dessert an unusual taste. You can add to the filling for a cake made of biscuit cakes:
- Cognac or cherry. Alcohol will pleasantly tint the sweet taste. Such a cream will certainly appeal to people who do not like a sugary-sweet taste.
- If the cake is prepared for children, then you can add fresh berries or various syrups to the cream.
- It will be useful to add cocoa powder, then the filling will turn out with a pleasant chocolate aftertaste. In particular, such a cream is relevant if biscuit cakes were baked without cocoa.
- You can add a small amount of honey to the filling, it gives a slightly unusual flavor.
Confectioners can also add gelatin and various natural dyes (for example, beetroot juice) to the cream. In this case, the incision will have a pronounced cream layer of an unusual red color. From pure whipped cream, you can decorate the surface of the cake. To do this, you need to get a pastry bag and various nozzles.
Cream for chocolate cake
The beauty of chocolate cake toppings lies in the simplicity of its preparation and in an incredibly pleasant taste. One of the most delicious creams for such a confectionery is chocolate and liquor filling.
To make a 3 kg cake, you need to take 500 g of dark chocolate. This product must have a cocoa bean percentage of at least 82%. You also need to take 250 g of ordinary butter and a few tablespoons of your favorite liquor.
First of all, you need to put a small pot of water on the fire. While the liquid begins to boil, the chocolate should be broken into small pieces and put it in a metal bowl. It must be placed on top of a pot of boiling water and, constantly stirring the product, completely melt it. In still warm chocolate you need to put the required amount of butter, beat everything with a mixer. After that add a few tablespoons of liquor and beat the whole mass very carefully again until a homogeneous consistency.
The second option is chocolate cream
If the first option for some reason does not fit, you can prepare another equally tasty cream. Chocolate filling for cake with condensed milk is loved by all children and adults with sweet tooth.
The indicated amount of food is enough for a cake weighing up to 2 kilograms. To prepare the cream, you must take:
- condensed milk - 300 g;
- butter - 250 g;
- cocoa powder - 50 g;
- vanilla sugar - 10 g or 2 g of pure vanillin.
First of all, you need to find a container that is suitable in size, it should be quite large, since the filling will increase significantly in volume. It is necessary to pour condensed milk into it and put finely chopped butter. Take the mixer and beat for at least 10 minutes until the mass becomes at least twice as large.
The next step is to add cocoa powder and vanilla. Gently mix these two ingredients with a spatula or spoon and again beat slightly with a mixer (blender) to a homogeneous consistency. The filling for the chocolate cake is lush and tender.
A simple cream recipe for a child
The peculiarity of the filling for children's cakes is that it should be natural and as useful as possible. This recipe is ideal for those mothers who do not have much time to cook, but want to pamper their baby with a delicious dessert.
To make a small cake, you need to take so many ingredients:
- sour cream 21% - 500 g;
- pear - 100 g;
- children's cottage cheese - 200 g;
- icing sugar - 200 g.
The cooking process itself is extremely simple. In a bowl, put sour cream, icing sugar and cottage cheese. Rinse the pear thoroughly under running water, peel it, remove the stalk and seeds. Grind in a blender. Add the fruit to the rest of the ingredients and beat well until the mass is tender and lush.
Since the filling is for a children's cake, you can add color to it. If red color is needed, it can be achieved with beetroot juice, orange color - carrot juice, green color - juice from spinach leaves. Spinach juice has almost no taste, so you can not worry that it will ruin the filling.
Fruit filling for cake
This type of cream is very popular with people who do not like to eat too sweet and fatty foods, it is light and healthy. There are no heavy ingredients like condensed milk, chocolate and a lot of butter. To prepare a delicious filling for a cake weighing up to three kilograms, you will need to take 500 g of sour cream (it is recommended to use fat enough, but if the cake should be light, then you can take nonfat), 200 g of powdered sugar and your favorite fruit - 200 g. In this recipe from fruits will be used: bananas, kiwi, apples.
So that the cream is not completely absorbed into the cakes, you need to purchase a fixing agent for cream. It is enough liquid sour cream will give a thicker consistency. Sour cream and icing sugar must be put in a deep bowl.
Now you need to start processing fruits: peel bananas, kiwi and apples, then cut into small pieces. Put them in a blender bowl and grind them as much as possible. After the resulting mashed potatoes, you need to transfer to a bowl with sour cream and thoroughly beat everything in a blender. Then gradually it is necessary to add a fixing agent for cream, whisk until the mass is thick and increases in volume.
Classic custard filling for Napoleon cake
To prepare the cream for 4 servings, you will need to take 600 ml of milk (you can buy any fat content), 60 g of flour, 4 yolks, 2/3 cups of sugar, 20 g of butter and a little vanillin.
The process of preparing the filling is as follows:
- Take a pot with a thick bottom, pour the necessary amount of milk into it and put on fire. While the milk boils, in a separate bowl, you need to carefully mix the yolks with sugar.
- In the yolks you need to add the sifted flour and dilute the resulting mixture with warm milk. If this is not done, and immediately throw the ingredients in hot milk, then just a lump of sweet dough will form and the cream will be spoiled.
- When the egg mixture has the consistency of liquid sour cream, it can be added to hot milk.
- Put the pan with all the ingredients on the fire again and bring the mass to a boil. Cook until thickened. Note! During cooking, the filling must be constantly mixed with a whisk, otherwise a large number of lumps may form.
- When the cream begins to thicken, it should be removed from the fire, add the necessary amount of oil and vanilla. Mix thoroughly again. The cream is ready to use.
Advice! If lumps still form during the cooking process, you can very easily get rid of them. To do this, grind the filling through a fine sieve.
Simple tips
To prepare cream creams, the main ingredient must be cold, otherwise the mass will be whipped incorrectly. When cooking the filling, which requires heat treatment, use dishes with a thick bottom and walls.
Cream creams cannot be stored for a long time, so the process of their preparation should begin immediately before the assembly of the confectionery.
Conclusion
All of the above creams are quite popular and time-tested. The recipe is carefully worked out, so if you strictly follow the step-by-step instructions, then you will surely succeed. Never be afraid to experiment, because if not for the bold decisions of the cooks, the world would not have seen many unusual, original, and most importantly, delicious dishes.