Cake filling neutral, 100 g

Cake filling neutral, 100 g

This allows you to create a versatile cake filling that sets after a short cooling time, remains pleasantly soft and does not melt. The neutral cake filling has no visible pieces of gelatine and can be enjoyed on its own or flavored and combined as desired. What is the cream suitable for? This cream is suitable as a filling for cakes and roulades, as a dessert in a jar and as a decorative topping that can be neatly drizzled on. How is it used? Mix the powder with 100 g of water or fruit puree (20 to 25 °C) until no lumps are visible. Beat 500 g of full cream until stiff and fold in in three parts. For cakes, bake a sponge cake, cut it into two to three slices, line a cake ring with insert strips and alternate layers of cream and sponge cake; mix in fruit, berries or chocolate chips as desired, then chill for several hours before spreading, frosting and decorating. For roulades, bake the roulade sponge, spread on the cream, roll up and chill briefly. For desserts in a glass, place berries, some sponge cake, pieces of chocolate or chopped fruit in glasses, spread the cream on top and chill everything; optionally add a second cream on top and garnish with chocolate shavings or whipped cream. To decorate, pour the chilled cream into a piping bag with a suitable nozzle; it will be a little firmer and can be piped directly onto cakes or cupcakes. With the neutral cake filling, you can easily make cakes, roulades and creams.