Fruit Filling for Cake
Fruit Filling for Cake - Creamy enjoyment without regrets!
Healthy, because
Even smarter
Nutritional values
Made from fruit, protein and low-fat cooking cream, the cake filling is particularly figure-friendly: it provides relatively few calories and fat, but a lot of protein, satiating fibre and valuable organic active ingredients from the fruit.
Depending on the variety and quality, calculate 350-500 grams of fruit for 250 grams of fruit puree. If the amount of fruit puree is not quite sufficient when weighing, you can top up with good fruit juice. Important when buying: Only choose fully ripe, very aromatic varieties of the season, otherwise the filling will taste slightly bland.
(Percentage of daily recommendation)
| Calorie | 56 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 61 mg | (2 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 8.5 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 44 mg |
Ingredients
- Ingredients
- 6 sheets white gelatin
- 1 lb Fruit (to taste, such as berries or stone fruit)
- 3 eggs
- 4 Tbsps powdered sugar (50 grams)
- ½ cup Heavy cream (15% fat, very well chilled)
- 1 small lemon
- liquid Sweetener (to taste)
Kitchen utensils
Preparation steps
Soak gelatin in plenty of cold water for 10 minutes. Meanwhile, rinse fruits, peel and remove pits, depending on variety. Place fruit in a high vessel.
Puree fruit finely with an immersion blender and pass through a fine sieve (optional, to remove cores or seeds). Weigh out 250 grams (approximately 8 3/4 ounces) of fruit puree.
Separate the eggs. Combine 2 egg yolks with 1 tablespoon cold water and powdered sugar in a bowl (save remaining yolk for another use). Beat with the whisk attachments of a hand mixer to a fluffy, almost white cream. Add the fruit puree and stir briefly.
Drain gelatin and pour into a pot. Dissolve gelatin over low heat while stirring.
To prevent the gelatin from clotting, stir 1-2 tablespoons of egg and fruit mixture into warm gelatin, then stir in remaining egg and fruit cream.
Place cream, covered, in the refrigerator for about 15 minutes until it begins to gel. Use a spoon to sample; if a spoon leaves a barely visible mark when dragged over the surface, the consistency of the cream is just right.
While cream gels, beat chilled heavy cream in a bowl with a hand mixer until loose and creamy (not as stiff as whipped cream).
Rinse lemon with hot water and wipe dry. With a long wooden skewer, stab 2 to 3 times and squeeze ½ teaspoon juice into a high bowl.
Add egg whites and beat until stiff with the hand mixer.
Add egg whites and whipped cream with a rubber spatula to the slightly gelled fruit cream. Fold in with a whisk, incorporating all the layers, but do not stir. Add sweetener to taste. Use the cream immediately for filling sponge layers or sponge cake.
