An unusual filling for the cake is just a fruit cream, because it can combine quite different fruits and berries. Now we will tell you a few recipes for making this wonderful filling or dessert.
Fruit cream for biscuit cake
Ingredients:
- Strawberries - 200 g;
- cream of 30% fat content - 150 g;
- sugar - 90 g;
- milk - 100 ml;
- eggs - 2 pieces;
- gelatin - 10 g.
Preparation
Yolks and part of the sugar thoroughly rubbed, and then pour in warm milk. Heat constantly stir until thick. Gelatin is bred in water or milk and poured into our mixture and cooled it. Cream whisk with the remaining sugar, add the egg-milk mixture, and then mashed fresh strawberries. With the resulting strawberry cream, we lubricate the biscuit cakes .
Recipe for fruit cream
Ingredients:
- gooseberry or raspberry - 500 g;
- sugar - 200 g;
- cream fatty - 350 ml;
- sugar vanilla - 2 tsp.
Preparation
Take 150 ml of water, pour 125 grams of sugar into it and add berries to it, bring to a boil. Berries stew until soft on low heat for 15 minutes. Then we rub through a sieve and let it cool. Cream whisk on half, add 60 g of sugar and vanillin and whisk until the sugar is gone. Whipped cream mixed with berry puree, whisk another three minutes. And send our fruit cream to the fridge for two hours. It can be used as a cream for a cake or as an independent fruit dessert.
Cottage cheese and fruit cream
Ingredients:
- cottage cheese - 400 g;
- eggs - 2 pieces;
- sugar - 1.5 cups;
- gelatin - 15 g;
- pineapple - 100 g;
- peach - 2 pieces;
- kiwi - 1 piece;
- Vanillin - to taste.
Preparation
Cottage cheese grind through a sieve, add sugar and whisk with a blender. Separate yolks from proteins. Whisk the whiskey until a thick protein mass is formed. Mix cottage cheese with protein and add vanillin. Gelatin is diluted in a small amount of water and heated until complete dissolution. Add the curd-protein mass to gelatin and bring to a boil constantly stirring. Pineapple, peach and kiwi are cleaned with small cubes. Add the sliced fruit to the curd-protein mass and mix. If the cream is used for cake then immediately put it on the cakes. And if as a dessert, then we pour on the kremanki and send it to the refrigerator to cool.