The filling for the cake of sponge cakes

The filling for the cake of sponge cakes

Why do only one cream, if the filling for a cake of sponge cakes can be a great variety of fruits, berries and chocolate. We decided to move away from simple fillings to diversify their cake and easy to prepare, but it is very colorful and tasty additions.

Delicious filling for sponge cake - recipe

Fillings for these cakes will be fresh fruit in light syrup and airy cream cheese - a perfect combination.

Ingredients:

For strawberries:

  • strawberries - 13 pcs .;
  • sugar - 35 g;
  • water - 15 ml;
  • lemon juice - 15 ml.

For the cream:

  • whipping cream - 115 ml;
  • mascarpone cheese - 130 g;
  • sugar - '25

preparation

We will prepare the berries in syrup as a whole, so they can soften slightly, but do not lose their shape, and in addition will look very impressive in the context of the cake. In a saucepan, combine the water with citrus juice and sugar, and when the last crystals dissolve, add the strawberries and mix. Leave for 3-4 minutes and remove from heat. Give the berries cool.

Whip the heavy cream with sugar to stable peaks, then gently mix the air mass with mascarpone cheese. Spread about one third of the cream on Korzh, top with berries and cover with remaining cream.

Sponge cake with cottage cheese and fruit filling

Ingredients:

  • cream for driving - 475 ml;
  • sugar - 45 g;
  • . Vanilla extract - 1 teaspoon;
  • curd - 145 g;
  • Peach - 1 pc .;
  • berries (Assorted) - 2 tbsp .;
  • sweet pear - 1 pc.

preparation

Prepare a simple cream. First, beat the cream cheese with a quarter until smooth, then whisk the cream with the remaining sugar until stable peaks. Mix cottage cheese with cream and vanilla extract, and then leave it to cool.

Prepare the fruit. Divide the peach and pear into thin slices, berries, rinse and pat dry. Biscuit sandwiching cream, sliced fruits and berries.

Yogurt filling for sponge cake with condensed milk

Ingredients:

For the cream:

  • whipping cream - 210 ml;
  • condensed milk - 45 ml;
  • yogurt - 135 g

For filling:

  • sugar - 75 g;
  • The filling for the cake of sponge cakes
  • . Ginger (grated) - 1 tsp;
  • Nectarines - 490 g;
  • rum - 15 ml;
  • water - 45 ml.

preparation

Whip the cream until stable peaks, then gently connect them with condensed milk and yogurt. Leave the cream in the fridge.

Stuffing will nektarinovy jam, slices of nectarines for which an arbitrary size, but of equal value should boil with grated ginger, water, rum and sugar for about 10 minutes. Jam should be refrigerated after cooking.


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