Why dispense with a cream alone, if the filling for a cake of sponge cakes can become a huge variety of fruits, berries and chocolate. We decided to move away from simple fillings for the cake and to diversify them with easy to prepare, but very bright and delicious additives.
Delicious filling for biscuit cake - recipe
Filling for these cakes will be fresh berries in light syrup and an airy cheese cream - the perfect combination.
Ingredients:
For strawberries:
- berries of strawberries - 13 pieces;
- granulated sugar - 35 g;
- water - 15 ml;
- lemon juice - 15 ml.
For cream:
- cream for whipping - 115 ml;
- mascarpone cheese - 130 g;
- sugar - 25 g.
Preparation
We will prepare berries in whole syrup, so they can soften slightly, but not lose their shape, and besides, they will look very impressive in the cut of the cake. In the saucepan mix the water with citrus juice and sugar, and when the crystals dissolve, add strawberries and mix. Leave everything for 3-4 minutes and remove from heat. Allow the berries to cool.
Whip the fatty cream with sugar until firm peaks, then gently mix the air mass with the mascarpone cheese. Distribute about a third of the cream on the cake, top out the berries and cover with the remaining cream.
Biscuit cake with curd and fruit filling
Ingredients:
- cream for driving - 475 ml;
- granulated sugar - 45 g;
- extract of vanilla - 1 teaspoon;
- cottage cheese - 145 g;
- peach - 1 piece;
- berries (assorted) - 2 items;
- pear sweet - 1 pc.
Preparation
Prepare a simple cream. First, beat the cottage cheese with a quarter of the cream until smooth, and then whip the remaining cream with sugar until firm peaks. Mix cottage cheese with cream and vanilla extract, then leave it to cool.
Prepare the fruit. Divide peaches and pear on thin plates, rinse and dry berries. Sprinkle the sponge cake with cream, slices of fruit and berries.
Yoghurt filling for biscuit cake with condensed milk
Ingredients:
For cream:
- cream for whipping - 210 ml;
- condensed milk - 45 ml;
- yoghurt - 135 g.
For filling:
- sugar - 75 g;
- root of ginger (grated) - 1 teaspoon;
- Nectarines - 490 g;
- rum - 15 ml;
- water - 45 ml.
Preparation
Whip the cream until firm peaks, then gently combine them with condensed milk and yoghurt. Leave the cream in the refrigerator.
The filling will serve as a nectarine jam, for which pieces of nectarines of arbitrary size, but of equal size, should be boiled with grated ginger, water, rum and sugar for about 10 minutes. Jam should be cooled after cooking.