Mango apricot tart filling, 125 g

Mango apricot tart filling, 100 g

Cake filling mango apricot, 100 g. This cream makes filling cakes, roulades and desserts a breeze. After brief cooling, it becomes stable, remains pleasantly soft and does not melt - without any visible pieces of gelatine. The mango-apricot cake filling ensures that your cake holds together neatly and is also ideal for piping. What is the cream suitable for? For cake bases, roulades and desserts in jars; combine with fruit, berries or chocolate chips as desired. How is it used? Mix the powder (125 g) with 100 g water or fruit juice (20-25 °C) until no more pieces are visible. Beat 500 g of full cream until stiff and fold in three portions; for light and airy desserts, you can replace the cream with yogurt or quark. Use it to fill cakes, layer sponge and cream in a cake ring or pipe the well-chilled mixture onto cakes and cupcakes using a piping bag with a suitable nozzle. For roulades, bake the sponge first, apply the cream, roll up and chill briefly. With the mango-apricot cake filling, you can create delicious layered desserts in a jar in no time at all - simply fill, chill and refine with other creams or toppings as desired.