Cake with filling is present at almost all celebrations, and it is difficult to find a person who would not love it, because there is something for every taste: with fruits, jam, nuts, chocolate, mousse and so on.
Although the dough and filling are important – since everything must be in harmony – the expectation is always associated with the filling, which deserves special attention in terms of cream, texture, combination with dough.
To combine the filling, the first thing to think about is that the cream and cake should always be in harmony.
Chocolate cake with filling
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That is, a light dough should contain an equally soft filling, just like a thick dough needs a more included filling. All this still needs to be combined with the texture of the ingredients, and it is also important to know how to dose the amount of sugar in the filling.
Versatility in combinations
Some topping suggestions are so precise that they have become classics, such as citrus and white chocolate, milk chocolate and red fruit, and coconut and caramel.
coconut cream
Image: Nani Mantovani
Dark chocolate is even more versatile and can be paired with walnuts, almonds, jellies and jams, coffee and alcoholic beverages.
For example, whipped cream fillings can be seasoned with essences and paired with any fruit.
correct point
But not only the aroma makes a good filling, it is important to pay attention to the consistency of the cream, as it cannot be too soft or hard. Therefore, pay attention to the method of preparation, the amount of ingredients and the temperature indicated in the recipes.
Cake with filling
Image: Getty Images/iStockphoto
It is also important to keep track of what your cake dough requires, whether it is well structured or not, this makes it easier to choose the type of filling.
To determine the correct point, it is important to do a test: the advice is to wait until the cream has cooled to room temperature and then check if it is at the right point before assembling the cake.
fillings
for white paste
Vanilla cream with whipped cream and strawberries
Chef Yana Bendo’s recipe
vanilla cream
vanilla cream
Image: Chef Ana Bendo
Ingredients
- 140 grams of milk
- 5 grams vanilla paste
- 30 grams of yolk
- 30 grams of sugar
- 10 grams cornstarch
- 10 grams butter
Preparation mode
Heat milk and vanilla in a saucepan. Then place the yolks and sugar in a container and beat with fuet. Add cornstarch and stir until homogenized.
When the milk boils, reduce the heat and add 1/3 of the milk on top of the yolks. Mix well and then pour into the saucepan, stirring the fue so that there are no lumps.
Once the mixture thickens, replace the foué with crispy bread to help the cream not stick to the bottom. After two minutes of cooking, turn off the heat and transfer the filling to a container, wrap with plastic and refrigerate.
whipped cream with strawberries
Ingredients
- 170 g fresh cream 35% (bottle) or 120 g cream 45% plus 50 g cold milk
- 120 grams fresh strawberries
Preparation mode
We take cream or cream in the mixer – in this case, add milk.
Beat until waves form, but do not break, and set aside in the refrigerator. When everything is ready, add chopped strawberries.
passion fruit drool cream
saliva from passion fruit
Image: Getty Images/iStockphoto
Recipe from Chef Rita Cruz Cake Designer
Ingredients
- 2 cans of condensed milk
- 200 milliliters coconut milk
- 50 milliliters of passion fruit pulp
- 5 sifted yolks
- 1 spoon of butter
Preparation mode
Place all ingredients in a saucepan over heat and stir constantly until thickened. When ready, transfer to a container, cover with cling film and let cool.
pistachio cream
Cake recipe from Chef Rita Cruz.
Ingredients
- 100 grams of white chocolate
- 150 g pistachios, chopped and lightly toasted
- 3 tablespoons chopped pistachios
- 300 grams of custard
Bring white chocolate, ground and chopped pistachios to cream and put on low heat. Stir until the pastry cream returns to its original texture. After this process, turn off the heat and transfer the filling to a plate, cover with cling film and leave in the refrigerator.
For a lighter topping, add whipped cream or fresh cream.
cream tiramisu
tiramisu cake
Image: Getty Images/iStockphoto
Recipe from Chef Rita Cruz Cake Designer
- 450 grams melted white chocolate
- 150 grams of sour cream
- 15 milliliters Baileys liqueur coffee or cognac
- 450 grams cream cheese at room temperature
- 300 grams fresh whipped cream
Preparation mode
Melt the chocolate and add the cream to make a ganache. Gradually add the liqueur and cream cheese – at this point it is important to mix quickly. Then put in the whipped cream and gently fold in until it becomes a smooth and uniform cream.
Transfer to a container, cover with plastic wrap and refrigerate for about 30 minutes.
This filling can be used with semi-sweet chocolate ganache with coffee or white chocolate.
fillings
for chocolate dough
Powdered milk mousse
Recipe from Chef Rita Cake Cruz Designer
Ingredients
- 200 ml fresh ice cream
- 1/2 cup dry milk
- 1/2 can of condensed milk
- 1 tablespoon vanilla essence
Preparation mode
Add the cream to the mixer until it doubles in volume, gradually add the condensed milk, milk powder and finally the vanilla essence. When it starts to rise in the whisk, turn it off. Transfer the cream to a serving dish and let it cool for at least 30 minutes.
Cream with strawberry jam
Cream with strawberry jam
Image: Getty Images/iStockphoto
Recipe from Chef Rita Cruz Cake Designer
Strawberry jam
Ingredients
- 300 grams chopped strawberries
- 1 Tati lemon juice
- 150 grams of sugar
Preparation mode
Add strawberries, juice of one lemon and sugar to a saucepan, put on a slow fire and cook until the syrup thickens. When everything is ready, turn off the heat and let cool to room temperature.
Cream
Ingredients
- 300 ml very cold cream
- 4 spoons of powdered milk
Preparation mode
In a mixer, beat all ingredients until firm. When the cream is ready, add the jam little by little, stirring slowly until you get the desired consistency. Then put in the refrigerator for 30 minutes.
passion fruit truffle
Passion fruit cream on chocolate cake dough
Image: Getty Images/iStockphoto
Recipe from Chef Rita Cruz Cake Designer
Ingredients
- 500 grams of white chocolate
- 400 grams of fresh cream
- 1/4 cup passionfruit juice concentrate, or three mixed and strained passionfruits
Preparation mode
Heat the cream without boiling, then add the white chocolate and stir, then add the passion fruit juice and stir until smooth. Cover with cream and refrigerate for three hours.
fillings
different to try
Coconut cream with pineapple compote
Recipe by Nani Mantovani, pastry teacher.
coconut cream
Ingredients
- 100 grams of coconut milk
- 50 grams whole milk
- 70 grams fresh cream, canned (with whey), carton or cream
- 150 grams of condensed milk
- 20 grams cornstarch
- 90 grams white chocolate, chopped or crushed
- 20 grams grated coconut
Preparation mode
Add condensed milk and corn starch to a saucepan, stir well until dissolved. Then add coconut milk, cream, whole milk and shredded coconut. I put it on medium heat, constantly stirring the fuet so that it does not burn. Cook the cream until thick and firm, about 15 to 10 minutes.
Turn off the heat, put the chocolate on a plate and add the filling, mix well until smooth, the cream should be smooth and shiny. Cover with plastic wrap and refrigerate for at least three hours.
pineapple compote
pineapple compote
Image: Nani Mantovani
Ingredients
- 1 pineapple, not green and not very ripe (about 900 g after peeling)
- 180 grams of granulated sugar or granulated sugar
Preparation mode
Wash and peel the pineapple, cut into cubes of at least 1 cm without removing the core. Add the pineapple and sugar to a saucepan, place over medium heat and simmer for about 30 minutes until the fruit is soft and releases a lot of water.
Use a sieve to drain the pineapple, save the syrup and fruit. Use syrup to moisten cakes and pavés. Place the pineapple on a plate and cover with cling film and let it cool for 30 minutes.
Brigadier Coffee
Brigadier Coffee
Image: Nani Mantovani
Recipe by Nani Mantovani, pastry teacher.
Ingredients
- 395 grams of condensed milk (1 can)
- 50 grams of sour cream
- 15 grams butter
- 50 grams of espresso or strong brewed coffee
Preparation mode
In a saucepan, add all ingredients except coffee, still off heat, mix ingredients, then place over medium heat and cook, stirring constantly.
When the brigadeiro begins to thicken, add the coffee little by little, it is very important that this is done, as this will ensure that the brigadeiro does not lose its heat. Continue cooking until you reach the filling point. Transfer the cream to a container, cover with cling film and let cool in the refrigerator or at room temperature. This filling can be combined with sweet milk.
Sources: cook. Yana bendo Pastry teacher for filling cakes @chefjanabendoNani mantovaniPastry Chef and Teacher at the Online Pastry School addolsire and chef Rita Cruz Cake designer @deliciasritacruz.