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Fruit Filling for Cake

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Fruit Filling for Cake

Fruit Filling for Cake - Creamy enjoyment without regrets!

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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
56
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie56 kcal(3 %)
Protein3 g(3 %)
Fat3 g(3 %)
Carbohydrates4 g(3 %)
Sugar added4 g(16 %)
Roughage1.5 g(5 %)
Vitamin A0 mg(0 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.6 mg(5 %)
Vitamin B₆0 mg(0 %)
Folate11 μg(4 %)
Pantothenic acid0.2 mg(3 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C5 mg(5 %)
Potassium61 mg(2 %)
Calcium19 mg(2 %)
Magnesium8.5 mg(3 %)
Iron0.4 mg(3 %)
Iodine2 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.3 g
Uric acid4 mg
Cholesterol44 mg
Development of this recipe:

Ingredients

for
1
Ingredients
6 sheets
white Gelatin
1 pound
Fruit (to taste, such as berries or stone fruit)
3
4 tablespoons
Powdered sugar (50 grams)
½ cup
Heavy cream (15% fat, very well chilled)
1
small Lemon
liquid Sweetener (to taste)
Preparation

Kitchen utensils

2 Bowls, 1 Cutting board, 1 Small knife, 1 optional Peeler, 1 deep bowl, 1 Immersion blender, 1 optional Fine-mesh sieve, 1 Kitchen scale, 1 Tablespoon, 1 Small pot, 1 Wooden spoon, 1 Measuring cups, 1 Hand mixer, 1 long Wooden skewer, 1 Teaspoon, 1 high Bowl, 1 Rubber spatula, 1 large Whisk

Preparation steps

1.
Fruit Filling for Cake preparation step 1

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.

2.
Fruit Filling for Cake preparation step 2

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.

3.
Fruit Filling for Cake preparation step 3

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.

4.
Fruit Filling for Cake preparation step 4

Drain gelatin and pour into a pot. Dissolve gelatin over low heat while stirring.

5.
Fruit Filling for Cake preparation step 5

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.

6.
Fruit Filling for Cake preparation step 6

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.

7.
Fruit Filling for Cake preparation step 7

While cream gels, beat chilled heavy cream in a bowl with a hand mixer until loose and creamy (not as stiff as whipped cream).

8.
Fruit Filling for Cake preparation step 8

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.

9.
Fruit Filling for Cake preparation step 9

Add egg whites and beat until stiff with the hand mixer.

10.
Fruit Filling for Cake preparation step 10

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.