Strawberry pie filling

Strawberry pie filling

When a perfectly stable, fruity cream is created in just a few simple steps, baking suddenly becomes surprisingly easy: Strawberry cake filling combines airy lightness with a fine strawberry freshness and ensures that your cakes, roulades and desserts in a jar hold together reliably while remaining wonderfully creamy. After a short cooling time, the mixture becomes wonderfully firm to cut without losing its delicate, pleasant consistency, allowing for a clean, professional result. In contrast to traditional fillings, it does not require any gelatine pieces and has a uniformly smooth texture that is particularly easy to work with. This means that both simple and more elaborate creations can be made with minimum effort and maximum effect. Preparation is uncomplicated: Mix the powder with 100 g of water at 20-25 °C to form a smooth paste. Then whip 500 g of full cream until stiff and carefully fold in in three portions. The cream is now ready for filling, layering or filling into jars. The filling is ideal for cakes by alternating layers of sponge and cream in a ring with insert strips and chilling everything for a few hours. For roulades, the sponge is simply spread, rolled up and briefly chilled to create a stable and even structure. The cream is also ideal for decorating: well chilled, it can be neatly piped in a piping bag and gives cakes and cupcakes an elegant, fruity touch. Refined with fresh berries, chocolate chips or fruit, you can create individual creations with a personal touch. With the strawberry cake filling, you can create an airy, stable and fruity cream in no time at all, which will reliably take your baked goods to a new level in terms of taste and appearance.