No one in the world knows all the recipes for cakes. And this is not surprising, because the cream for them can be made from a variety of products: from butter, cream, sour cream, condensed milk, chocolate, protein, cottage cheese, berries, nuts. And if there are relatively few basic variants of dough for shortcakes, the fillings for cakes are so diverse that not a single pastry chef can learn their recipes. Moreover, many housewives make their adjustments to the dish to make it even more tasty and unusual.
Cooking Features
The process of making the filling for the cake is completely dependent on the selected recipe. Obviously, custard is made differently than protein or cottage cheese. For this reason, common to all options and principles of making sweet cream does not exist. However, some points related to the selection and preparation of the filling for the cake, each confectioner needs to know.
- Very often the choice of the filling depends on what cake is made from the base of the cake. Butter cream is well suited for biscuit cake, creamy sour cream for shortbread, and butter for puff pastry. Honey cakes are usually impregnated with sour cream.
- The choice of filling also depends on the type of cake. Protein cream is used if there is only a cake base and it is not planned to cover it with another cake. Custard will be a good choice for multi-layer cake.
- If the cream is made under mastic, it should be thick, but not so much that it is difficult to apply it on the cake layers. The main thing is that it does not spread. Most often, the fillings for mastic are made on the basis of butter.
- Whatever recipe for making a filling for a cake you choose, you need to take fresh products for it, especially since in most cases they are not cooked.
- The chicken eggs that you plan to add to the cream should be thoroughly cleaned so that they do not pose a health hazard. After all, pathogenic microorganisms can be found on the surface of the shell, and they can get into the dish if it is inadvertently smashed the shell.
- Most often the fillings for the cakes are whipped with a mixer. A blender is also suitable, but it will be difficult to achieve the desired result with a whisk.
Knowing the general principles for choosing the filling for the cake and the ingredients for it, you can safely get to work, guided by the instructions accompanying a particular recipe.
Custard
Composition:
- butter - 0, 2 kg;
- wheat flour - 100 g;
- chicken egg yolks - 6 pcs .;
- milk - 1, 2 l;
- sugar - 250 g.
Method of preparation:
- Wash the eggs thoroughly and separate the yolks from the whites. Proteins for custard are not needed, they can be used for another dish. In particular, one can make a meringue cake or protein filling for another cake.
- Add sugar and whisk to yolks. At this stage, you can use a whisk or even a fork.
- Pour the sifted flour, stir to such an extent that there are no lumps left.
- Pour milk in a thin stream, constantly beating the filling.
- Place the container with the future cream on a slow fire and, while stirring, bring to a boil. Trying not to boil, continue cooking until the cream thickens.
- Cool the cream to room temperature.
- On a spoon, each time beating with a mixer, add softened butter to the cream.
After the cream has been applied to the cakes, the cake should be put in the fridge so that the filling is frozen. This variant of the cream is the most common. Chocolate custard is also prepared on the basis of this recipe. His recipe will differ in that two to three tablespoons of flour are replaced by the same amount of cocoa powder.
Sour cream filling
Composition:
- sour cream - 0, 2 l;
- butter - 0, 2 kg;
- sugar - 150 g.
Method of preparation:
- Remove the oil in advance from the refrigerator so that it becomes soft at the time of making the filling for the cake.
- Crush sugar in a coffee grinder to a state of powder.
- Mix the butter with sour cream, add the icing sugar.
- Whip the cream with a mixer.
Cocoa powder or berry syrup can be added to sour cream. In this case, it will acquire a different color and flavor. When adding similar ingredients to sour cream, keep in mind that it is well absorbed, so the cakes will also get the appropriate shade. After applying sour cream, cake should be refrigerated for at least an hour.
Cottage Cheese Filling
Composition:
- cottage cheese - 0, 25 kg;
- sugar - 150 g;
- fatty cream (for whipping) - 100 ml;
- boiled water - 100 ml;
- gelatin - 20 g;
- walnut kernels (optional) - 20-40 g;
- lemon peel - 3 g;
- vanillin - a pinch.
Method of preparation:
- Curd the curd through a sieve.
- Crush sugar to a state of powder. This can be done with a coffee grinder.
- If you decide to use the nuts, chop them into pieces and lightly fry them in a dry frying pan.
- Into the curd mass add nuts, icing sugar, vanillin and lemon zest, whisk with a mixer.
- Separately whip cream, combine with curd mass.
- Dilute the gelatin with water, pour it into the curd cream, whisk it all together. If desired, at this stage in the filling, you can add any berries to your liking. Large berries, such as strawberries, before the introduction of the cream is recommended to cut into small pieces.
The cream should be cooled before use, otherwise it will be too liquid. However, it should not be cooled to the end until it is applied to the cake. Otherwise, the filling may acquire a jelly-like consistency, which complicates its use as intended. It can not be said that curd cream is ideal for a layer of cake layers, it is better to use it as the top layer.
Butter Cream
Composition:
- fatty cream (for whipping) - 0, 25 l;
- gelatin - 10 g;
- icing sugar - 100 g;
- vanilla sugar - 5 g;
- water (boiled, room temperature) - 100 ml.
Method of preparation:
- Fill the gelatin with cool water. When it swells, put on a weak fire and, stirring, wait until the gelatin is completely cooled. Cool to room temperature.
- Whip the cream with a whisk or a mixer.
- Continuing to beat, add a teaspoon of powdered sugar. When it is over, add vanilla sugar.
- In small portions, intensively whipping, add loose gelatin into the cream.
Cool the cream a little so that it thickens slightly. After applying the creamy filling, the cake should be removed for a few hours in the cold. Gentle and airy creamy stuff like both children and adults. You can decorate the cake covered with it with fresh berries, chocolate pieces.
Stuffing for condensed milk cake
Composition:
- condensed milk (in cans) - 0.5 l;
- butter - 0, 4 kg;
- walnut kernels - 50 g.
Method of preparation:
- Banks with condensed milk, without opening them, put on the bottom of a large saucepan and cover with water. The water level should be significantly higher than the cans.
- Put the pot with the jars on the fire, bring the water in it to the boil. Boil 2-2, 5 hours. Be sure to monitor the water level: if it boils away, the banks may explode.
- Remove the jars from the water and cool.
- Chop and brown the nuts in a dry frying pan.
- Oil soften. It will become soft itself, if it is put out of the refrigerator in advance.
- Open the cans, lay them out with boiled condensed milk. Add butter and nuts. Beat with a mixer until the cream has a uniform consistency and uniform color.
The cream can also be made from cooked boiled condensed milk. The above recipe was created when there was no boiled condensed milk on sale, but today it became quite easy to prepare the filling for the condensed milk cake.
Oily cream
Composition:
- butter - 0, 25 kg;
- sugar - 0, 25 kg;
- milk - 60 ml;
- chicken egg - 2 pcs.
Method of preparation:
- Set the butter out of the fridge so that it softens.
- Wash the eggs. Smash them in a bowl.
- Dissolve sugar and rub eggs with it.
- Pour in warm milk, whisk the mixture.
- Place the mixture in a water bath and heat until it has sufficiently thickened.
- Beat the cream, combining the egg mass with softened butter.
It is recommended to cool the cream slightly before use. This stuffing can be used for cakes that are planned to decorate with mastic.
Chocolate filling
Composition:
- dark chocolate - 0, 45 kg;
- fat cream - 0, 5 l;
- butter - 50 g.
Method of preparation:
- Break the chocolate into slices, fold it into a small thick-bottomed pot or bowl if you plan to make a cream in a water bath.
- Melt chocolate.
- Fill with cold cream, stir.
- Cool to room temperature.
- Beat the whipped cream or chocolate with a whisk or mixer. The latter option is preferable, as it allows you to get a thicker and delicate cream.
- Add softened butter, whisk again. Cool it down.
Chocolate cream can be used both for the impregnation of the cake layers and for the decoration of the cake.
Protein cream
Composition:
- chicken egg whites - 4 pcs .;
- water - 120 ml;
- sugar - 0, 25 kg;
- salt - a pinch.
Method of preparation:
- Sugar pour water and put on the stove. Boil a thick syrup over low heat. You can check its readiness by dropping it on a saucer: if a drop has not spread over the surface, then the syrup is ready and can be removed from the fire.
- Smash cold eggs by separating the whites from the yolks. Add a pinch of salt and whisk the whites in a thick foam.
- Add a thin stream of warm syrup into the protein mass, while continuing to whip the cream with a mixer.
Gentle protein cream is good to use as the top layer of the cake. Eggs for him can be taken only fresh. Be sure to wash them before use so as not to become infected with a serious infectious disease. If you want to make the cream more dense, you can add gelatin to it when preparing it, after diluting it in a small amount of water. In this case, the filling is suitable for preparing the cake “Bird's Milk”.
Creamy cheese based filling
Composition:
- cream cheese - 0, 25 kg;
- vanilla sugar - 10 g;
- cognac - 10 ml;
- orange peel - 20 g;
- lemon peel - 20 g;
- icing sugar - 20 g.
Method of preparation:
- Mix lemon and orange zest with vanilla sugar and powdered sugar. If desired, the zest can be grated with fresh citrus fruits.
- Beat the cheese, putting it in a small, but rather high capacity.
- Pour brandy into the cheese, add a sweet, fragrant mixture. Beat until smooth.
This fragrant filling is suitable for cooking not only ordinary cakes, but also cheesecakes. If desired, chopped nuts or chocolate chips can be added to the cream.
Banana filling
Composition:
- butter - 0, 2 kg;
- condensed milk - 0, 25 l;
- bananas - 0.5 kg.
Method of preparation:
- Whip soft butter with a mixer.
- Continuing to beat, gradually enter the condensed milk.
- Peel the bananas. Grind them separately with a blender or mash with a fork.
- Combine banana puree with milk and butter. Whisk thoroughly with a mixer.
If the cream seemed too liquid, you can pour a little semolina into it and beat it again. The cream turns out very fragrant, has a pleasant shade. Cake stuffed with banana cream can be decorated with slices of fresh bananas, but this should be done immediately before serving dessert to the table.
To add additional flavors and flavor to the filling, you can add coffee, jam or jam, citric acid, orange peel, cinnamon and other ingredients.
Stuffings designed for cakes, with the same success can be used to fill the cakes. Some of the creams can be served as a separate dish, spreading on kremenkam. In particular, this can be done if you have not calculated and prepared too many toppings.
