With a good filling, cakes and gateaux become really moist and tasty. Here I have some very good fillings for you that you should definitely try:
Chocolate mousse
Ingredients:
- 125 g dark chocolate
- 60 g sugar
- 250 g mascarpone
- 350 ml whipping cream
- possibly 200 g strawberries, or blueberries, or raspberries etc.
- possibly melting pot
Instructions:
Melt the dark chocolate over a water bath and let it cool down a little so that it is only lukewarm. Add the mascarpone and sugar and mix well. Whip the heavy cream until creamy, do not whip until stiff, and add to the chocolate-mascarpone cream and mix everything well until all ingredients are well combined and everything is chocolate brown.
Extra tip: The filling tastes very good with berries: Wash the strawberries, remove the stems and cut into small cubes, add these to the chocolate mousse cream and mix well.
Mascarpone cream
Ingredients:
- 750 g mascarpone
- 300 g sweetened condensed milk, e.g., from Nestle at Billa or Interspar
- 2 tsp San Apart
- possibly 200 g berries (raspberries, blueberries, strawberries etc.)
Instructions:
Put the mascarpone, sweetened condensed milk and San Apart in a bowl and mix well with a hand mixer. Keep the cream cool until further use.
Extra tip: The filling tastes very good with berries: Wash the strawberries, remove the stems and cut into small cubes, add these to the cream and mix well.
Pudding-mascarpone cream
Ingredients:
- 1 packet vanilla pudding
- 50 g sugar
- 400 ml milk
- 125g mascarpone
Instructions:
Mix the pudding powder with sugar and 6 tbsp of the milk. Bring the remaining milk to a boil. Remove from heat and stir in the mixed powder with a whisk. Return to the stove and cook while stirring until it becomes a pudding. Stir in the mascarpone and let it cool slightly. The cream is suitable for filling cakes and gateaux or as a topping. Personally, I like it very much and it is my favorite.
Kinder chocolate cream with mascarpone and cream cheese
Ingredients for the cream:
- 400 g cream cheese
- 200 g mascarpone
- 75 g powdered sugar
- 500 g whipping cream
- 2 packets of cream stiffener
- 200-250 g Kinder chocolate bars, medium-coarsely chopped
- 100-125 g strawberries, washed, cleaned, cut into small pieces
For the cream, whip the heavy cream until stiff, sprinkling in the cream stiffener. Then mix the cream cheese and mascarpone with the powdered sugar until creamy. Mix the whipped cream with the mascarpone-cream cheese mixture using a spoon. Roughly chop the Kinder chocolate bars and mix into the cream.
Giotto cream
Ingredients:
- 1.5 packs of Giotto
- 2 cups of heavy cream
- 2 packets of cream stiffener
Instructions:
For a cake filling, one and a half packs of Giotto are used. Simply put the balls into a bowl and crush them well with a fork. Then whip the cream with the cream stiffener until stiff and fold into the Giotto crumbs.
Milka heart quark cream
- 4 sheets of gelatin
- 300 g strawberries
- 1 lemon, juice
- 3 tbsp sugar
- 500 g quark
- 500 g whipped cream
- 15 Milka hearts (strawberry flavor)
Instructions:
Soak the gelatin in cold water for 5 minutes. Cut the strawberries into small pieces. Heat the lemon juice and sugar in a pot (do not boil!). Squeeze out the gelatin and dissolve it in the mixture. Let the lemon-gelatin mixture cool to room temperature. If it is stirred in earlier, lumps will form. Only now stir the quark until smooth with the lemon-gelatin mixture and place in the fridge for approx. 15 minutes. In the meantime, whip 250g of cream until stiff and coarsely chop 8-9 Milka hearts. As soon as the cream begins to set, fold in the whipped cream. Then add the Milka hearts to the quark-cream mixture.
Place the cake ring around the bottom layer and first spread the strawberries, then the cream on the base. Place the top layer on top and chill the whole thing for approx. 1 hour. Remove the cake ring. Whip the remaining heavy cream (250 g) until stiff and coat the cake all around with it. Decorate with the remaining Milka hearts and strawberries.
Quark-vanilla-chocolate cream
Ingredients:
- 8 sheets of gelatin
- 400 g quark
- 50 g sugar
- 2 packs vanilla sugar (Bourbon)
- 150 ml vanilla sauce
- 80 g white chocolate
- 300 ml heavy cream
Instructions:
For the filling, soak the gelatin in cold water. Mix the quark with the sugar, vanilla sugar and vanilla sauce. Dissolve the gelatin over medium heat until liquid and let it cool down a little – if it is added to the cold cream while too hot, lumps will form. Then add the gelatin to the vanilla-quark cream and mix. Chill the cream for 8-10 minutes. In the meantime, grate the white chocolate coarsely and whip the heavy cream until stiff. Add the heavy cream and the chocolate to the vanilla-quark cream.
Ganache for filling
Soft ganache is used for filling chocolates, cakes, as a topping for cupcakes or cake pops. A recipe for every taste:
Brown ganache
- 200 ml whipping cream
- 300 g milk chocolate
White ganache
- 200 ml whipping cream
- 400 g white chocolate
Dark ganache
- 200 ml whipping cream
- 200 g dark chocolate
Instructions:
Cut the chocolate into very small pieces with a knife. Briefly bring the whipping cream to a boil in a saucepan – be careful that it does not boil over. Add the chocolate to the whipping cream and let the mixture stand for 2–3 minutes so that the chocolate softens nicely. Then stir with a spoon until the chocolate dissolves well, always scraping the corners of the pan too so that everything can really dissolve. Use an immersion blender to mix the ganache until very smooth. Always immerse the immersion blender completely so that as little foam as possible forms and no air is incorporated.
Store this mixture in a cool place overnight, but not in the refrigerator, as it will become too firm there. If there is no cool place other than the refrigerator, take the pot out of the refrigerator at least 1 hour before starting work.
Take the ganache out of the refrigerator and whip it with a mixer. The ganache will first become thick, then creamy and after a short time lighter and also firmer. Now the cream must not be whipped for too long, otherwise the butter will separate from the liquid components and become grainy. Finally, just stir the cream again briefly with a spoon, then it is ready for use. Here, a bench scraper. With this, the ganache can be applied very easily and beautifully evenly.
Eggnog pudding cream
Ingredients:
- 6 sheets of gelatin
- cold water for soaking
- 1 packet of vanilla pudding powder
- 500 ml milk
- 30 g sugar
- 250 ml eggnog
- 250 ml heavy cream
Instructions:
Soak the gelatin in water for about 10 minutes and cook the vanilla pudding with the milk and sugar according to the package instructions. Squeeze out the gelatin and dissolve it in the hot pudding. Let it cool down a little while stirring occasionally and stir in the eggnog. Whip the cream until stiff and fold it in when the mixture begins to thicken.
Pudding buttercream
Ingredients:
- 1 packet of pudding powder for cooking
- 400 ml milk
- 2 tbsp sugar
- 250 g butter, soft, room temperature
- 50 g powdered sugar
Instructions:
Make a pudding from pudding powder, milk, and sugar (Attention: you actually only need 400ml of milk!). Put the pudding in a bowl and let it cool to room temperature. Stir occasionally while cooling or cover with plastic wrap so that no skin forms. Put the soft butter, which must be at the same room temperature as the pudding, into a bowl. Using a food processor or hand mixer with a whisk, beat the butter and powdered sugar for a few minutes until very light and fluffy. Slowly stir in the pudding, one tablespoon at a time, until everything forms a homogeneous cream. Either decorate or fill the cake or gateau directly with a spatula, or briefly chill the buttercream beforehand so that it becomes a bit firmer.
Photo by Sabine, meinhaushalt.at
Read also:Â Recipes for Glazes to Decorate Tortes or Cakes
