In order to surprise the family and guests with new cakes every holiday, you do not need a confectioner's diploma. It is enough to have in your notebook a few proven recipes for making toppings for the cake.

Choux filling for biscuit cake

This filling gives the cake a silky delicate taste and exquisite softness. It is very easy to prepare, even whipping is not required. The only negative is that such a dessert is not stored for long.

You can brew in milk, cream or water.

For 250 ml of liquid:

  • 80 g of sugar;
  • 10 g of starch;
  • three whole eggs or six yolks;
  • vanilla extract.

Custard filling is prepared in a water bath, as it burns easily. With continuous stirring, you can cook it in a regular saucepan over low heat.

  1. Combine all ingredients.
  2. Heat, not allowing the mixture to boil. The contents of the pan quickly thicken, small bubbles appear in the cream.
  3. Put the dishes off the heat. While cooling, cover the finished composition with cling film, firmly pressing it to the surface. So the cream will not wind up, as in an open bowl, and will not become damp, like under a lid.

In chilled cream, you can add whipped butter, whipped cream or fruit jam. These are simple options, but you can find your own ideas for experimentation. Everyone knows that the most delicious toppings are prepared on a custard basis.

Yogurt Cake Filling

Such a non-greasy and non-sugary cream will perfectly complement the children's cake.

Ingredients:

  • half a liter of thick yogurt;
  • 200 ml of 30% cream;
  • 15 g of gelatin and water to prepare a solution;
  • 100 g of powdered sugar.

You can use yogurt with any taste or natural. If you have to use a liquid drinking product, the amount of gelatin should be increased to 20 - 25 g.

  1. Dilute gelatin according to the instructions. Cool.
  2. Beat the chilled cream, gradually increasing the intensity of the whisk or adding the power of the mixer. The best result can be achieved by placing a bowl of cream in cold water.
  3. Mix yogurt, powder and gelatin solution.
  4. Add cream and mix gently with a spatula with movements from bottom to top.
  5. If the cake is going in a ring, you can immediately use a liquid cream.
  6. If you need to grease the cakes with a thick composition, you will have to cool the yogurt mass for half an hour in the refrigerator.

This cream is not used to decorate or align the cake. But it’s very convenient to add whole berries for the filling to this lush light mass.

Based on cottage cheese

Another delicate filling with creamy taste. It is prepared on the basis of cottage cheese.

Ingredients:

  • 450 g of cottage cheese 9%;
  • 200 ml of sour cream or yogurt;
  • 100 g of powder;
  • 250 ml of heavy cream.

In the cream, you can add vanilla extract, a couple of tablespoons of fruit puree or pieces of soft fruit. If the cake is not intended for children, the composition can be aromatized with liquor or cognac, 20 g for the entire volume is enough.

  1. Mix the cottage cheese with sour cream with a mixer.
  2. Beat chilled cream with powder.
  3. Carefully connect both masses.
  4. Add flavoring and mix cream again.

Cooking with Bananas

Fruit filling without eggs, milk and butter can be used in a lean or vegetarian menu.

Ingredients:

  • a pound of bananas;
  • 50 g of orange juice;
  • 100 g of sugar;
  • 150 g of dark chocolate.

Chocolate can be replaced with a couple of spoons of cocoa with vanilla. Coconut oil (30 g per indicated volume of products) will give the cream a silky texture.

  1. Kill bananas with a blender in mashed potatoes.
  2. Add juice and sugar.
  3. Bring the mixture to a boil and cook for no more than two minutes.
  4. Put the pieces of chocolate in the hot mixture. Stir them until completely dissolved.
  5. If cocoa powder is used, then add it at the first stage. Coconut oil, on the contrary, is introduced, putting the finished mass out of the heat.
  6. Cool the banana filling by covering it with “into contact” film.

Apple recipe

The author’s recipe for a culinary blogger Irina Khlebnikova should be adopted by those who prepare dessert for a children’s table. Have to pre-cook and cool the applesauce or pick up a thick quality option in the store.

For 750 g of mashed potatoes:

  • 40 g of starch;
  • 200 g butter;
  • sugar to taste.

The filling can be flavored with vanilla or cinnamon.

  1. Mix applesauce with starch and sugar.
  2. Boil over low heat until thickened. The mass will noticeably darken.
  3. Drive softened oil into the cooled workpiece.

How to make oranges

Aromatic thick kurd is prepared from citruses. This popular English treat can be served as a standalone dessert or layered cakes for them.

Ingredients:

  • two eggs;
  • four yolks;
  • 100 ml of orange juice;
  • 50 ml of lemon juice;
  • zest of two oranges;
  • 100 g of sugar;
  • 60 g of oil.

Juice is used freshly squeezed, it is possible with pulp. Zest also needs fresh. For the Kurd, only the color layer is removed from citrus, otherwise the cream will be bitter.

  1. Mix eggs, juice, zest and sugar.
  2. Boil in a water bath. Readiness test: dip a spoon into the workpiece and run a finger over it. If the orange mass does not immediately glass on a spoon, and there is a clear fingerprint in it, the dishes can be removed from the fire.
  3. Add cold oil to the slightly cooled mass. Stir until dissolved.
  4. Strain the remaining zest through a fine sieve.

Use ready-made kurd chilled.

Made of chocolate

Melted dark chocolate can be added to any custard or butter filling. You won’t surprise anyone with this cream, although it is certainly delicious. To make an intrigue, you can layer the cake with fruit ganache from white chocolate.

This cream is prepared in many ways. The proposed option is suitable only for the layer of cakes, to cover the cake you need a more dense composition.

Ingredients:

  • 200 g cream;
  • 300 g of white chocolate;
  • 60 g butter;
  • 60 g of strawberry puree.

Mashed potatoes need to be wiped through a fine sieve to remove berry seeds.

  1. Melt the chocolate in a water bath.
  2. Bring the cream to a boil.
  3. Combine the resulting mass in one container.
  4. Add softened butter and mashed potatoes to a slightly cooled ganache.
  5. Cool under a film.

It is important to connect components of approximately the same temperature so that the ganache does not exfoliate.

Stuffing Snickers for Cake

This recipe is the easiest way to make nougat and caramel - the signature fillings of the legendary bar. A rich chocolate brownie for shortcakes perfectly complements the illusion of a chocolate bar.

For nougat:

  • 250 g marshmallows;
  • 100 ml farm cream.

Marshmallow melt and whip with cream.

This layer of filling should immediately be applied to the cake and put in the refrigerator. The ring for the assembly of the cake will form a high layer of fluid viscous mass.

For the next layer of toppings, first cook the nut paste.

Grind in a blender:

  • 100 g roasted peanuts;
  • 10 g of salt;
  • 20 g of powdered sugar.

Peanuts use still warm. Own peanut butter will allow the mixture to stray into a thick paste. The taste should be noticeably salty to tint the sweetness of caramel.

For caramel:

  • 300 g roasted peanuts;
  • 400 g creamy iris;
  • 300 g farm cream;
  • whole nut paste.

Melt the iris in hot cream and combine with the rest of the ingredients. Apply to cake to cool.

Fillings can be combined using two and three types in one cake. They are suitable for any cake: puff, sponge cake or shortcrust pastry. Such culinary combinatorics allows you to create many times more delicious desserts.

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