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Fruit Filling for Cake

(Basic Recipe)
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Fruit Filling for Cake

Fruit Filling for Cake - Creamy enjoyment without regrets!

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Health Score:
6,9 / 10
40 min.

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.

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:


6 sheets white gelatin
1 pound Fruit (to taste, such as berries or stone fruit)
3 eggs
4 tablespoons powdered sugar (50 grams)
½ cup Heavy cream (15% fat, very well chilled)
1 small lemon
liquid Sweetener (to taste)
How healthy are the main ingredients?

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

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.

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.

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.

Fruit Filling for Cake preparation step 4

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

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.

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.

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).

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.

Fruit Filling for Cake preparation step 9

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

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.