Wild berry pie filling, 125 g

Wild berry pie filling, 125 g

Wild berry cake filling, 125 g. The cream becomes firm to cut after brief cooling, remains pleasantly soft and does not run - ideal for cakes, roulades and desserts in glasses. With the wild berry cake filling, layering is just as easy as piping decorative dots. What is the mixture suitable for? As a filling for sponge and roulade bases, for small jar desserts or for decorating cakes and cupcakes; you can mix in fruit, berries or chocolate chips if you wish. How is it used? Mix the powder (125 g) with 100 g water or fruit juice (20-25 °C) until lump-free and set aside briefly. Beat 500 g full cream until stiff and fold in in three parts. For light and airy desserts, the cream can be replaced with yoghurt or quark; after a short resting time, the cream should be well spread. For cakes, bake a sponge cake, cut it into two or three slices once it has cooled and line a cake ring with insert strips. Alternate layers of cream and sponge cake, topped with fruit or chocolate as desired, and chill the cake for a few hours; it can then be enjoyed immediately, spread, coated and decorated. For roulades, spread the cream on the baked sponge, roll up and chill before enjoying. For desserts in a glass, fill with berries, some sponge cake, pieces of chocolate or chopped fruit, spread the mixed cream on top and chill; if desired, layer a second cream or decorate with chocolate shavings or whipped cream. The wild berry cake filling can also be piped directly into a piping bag with a suitable nozzle and chilled.