Filling for cakes: a variety of flavors

Preparing different fillings for cakes, you willget every time a new delicious dessert. With their help, you can also make the dish more sweet or, conversely, less caloric. Add more fresh berries and bake a fruity, easy option. And maybe you like the original filling with meringues? Read and replenish your collection of recipes.

Less calories

What can be fresh and lighter than fruits and berries? Fillings for cakes from blackberries, strawberries, tart pineapple, sour kiwi or delicate apricot will help create a unique culinary masterpiece. Let's introduce some tricks. In any dish, the balance of tastes is important. Thus, if you take berries, use a more saturated and fatty filler. As it is suitable oil cream, which is made from butter and condensed milk. In the same case, if you want to cook really low-calorie fillings for a cake, use yogurt. It will be necessary for him:

• any yogurt (300 g);
• gelatin (7 g);
• cream 30% fat (300 g);
• powdered sugar (100 g);
• air dessert.

For the preparation of such a filling for cakespour gelatin with cold water (3 tablespoons) and let it stand for several minutes. Then put it on a water bath and wait until the granules will dissolve. Whisk the cream with the powdered sugar into a thick foam. Pour into the mixture of yogurt and half gelatin, mix again well. Add the rest of the gelatin and repeat the procedure. Make sure that there are no lumps in the mass. In the end - cream, and then knock down to a state of a homogeneous mass. The cream should turn white with a slight pinkish tinge. Berries or finely chopped fruits can be added directly to it. Now you know the recipe for a sweet and easy filling for a cake.

Ideal filling for biscuit

Biscuit - quite heavy and satisfying dough. In the event that in it to add a fat cream, then such a dessert may not be all to taste. Specifically, the best filling for biscuit cake is light whipped cream with sugar. It is prepared simply and quickly. Take a package of refrigerated cream in a 30-35% fat content. After spreading them into a mold, whisk the mixer at medium speed. Literally after 2 minutes, start slowly pouring sugar. As a rule, if you do not chase the sweet sweetness, it will be enough for 1/3 cup. Sweet creatures can use half a glass. Beat up to the necessary consistency (thick, but air cream). This, as a rule, will take about 15 minutes. Mixer bowl set in a bowl with ice or cold water - so you can be sure of success. Attention: if the cream formed flakes - you overdid it and it is spoiled. This means that soon he will literally split up and begin to flow. Delicate fillings for biscuit cakes in tandem with peaches, kiwi or black currant can become your culinary trump card. You will never lose if you use seasonal berries and fruits. But it is also permissible to decorate desserts with frozen ingredients. Enjoy your meal.