Cake Fillings 3
From hopscotch 14 years agoIngredients
- White pearl Filling shopping list
- Prep: 5 min., Chill: 1 hr. shopping list
- Yield: Makes 3 cups shopping list
- Ingredients shopping list
- 1 cup half-and-half or milk shopping list
- 1/4 cup all-purpose flour shopping list
- 1 cup butter, softened shopping list
- 1/4 teaspoon salt shopping list
- 1 cup superfine sugar shopping list
- 1 teaspoon vanilla extract shopping list
- 1/4 teaspoon almond extract shopping list
- Preparation shopping list
- 1. Gradually whisk together half-and-half and flour in a saucepan over low heat. Cook, whisking constantly, 5 minutes or until a thick paste forms. Remove from heat; cool. Cover and chill 1 hour or until cold. shopping list
- 2. Beat paste, butter, and salt at medium speed with an electric mixer. Gradually add sugar; beat until light and fluffy. Stir in extracts. shopping list
- Note: superfine sugar has a light, powdery texture. Look for it at the supermarket in the baking area. shopping list
- Southern Living, JUNE 2008 shopping list
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- apricot Mousse Filling shopping list
- Yield: 12 cups shopping list
- Ingredients shopping list
- 4 1/2 cups fresh orange juice, divided shopping list
- 4 cups dried whole apricots (about 16 ounces) shopping list
- 4 envelopes unflavored gelatin shopping list
- 4 large egg whites shopping list
- 3 cups sugar shopping list
- 1/2 cup water shopping list
- 4 teaspoons light-colored corn syrup shopping list
- 2 teaspoons vanilla extract shopping list
- Preparation shopping list
- Combine 2 1/2 cups orange juice and the apricots in a large nonaluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until apricots are tender. shopping list
- Combine 1/4 cup orange juice and half of the apricot mixture in a blender or food processor, and process until smooth; pour into an extra-large bowl. Repeat procedure with remaining apricot mixture and 1/4 cup orange juice, except leave mixture in blender. shopping list
- Sprinkle the gelatin over remaining 1 1/2 cups orange juice in a saucepan; let stand 1 minute. Cook over low heat 10 minutes, stirring until gelatin dissolves. Add gelatin mixture to apricot mixture in blender, and process until smooth. Add to the apricot mixture in bowl, stirring until well-blended. Place bowl over another extra-large bowl filled with ice; let stand until apricot mixture is chilled and thickened (about 30 minutes), stirring frequently and scraping sides of bowl. (If mixture sets up too much, whisk it until it becomes like pudding again.) Remove bowl from ice. shopping list
- Combine egg whites (at room temperature), sugar, water, and corn syrup in an extra-large straight-sided bowl. Place bowl over simmering water in a large saucepan (water should not touch bottom of bowl). Beat egg white mixture at medium speed of a mixer 7 minutes. Increase speed to high; beat for 10 minutes or until mixture is smooth and satiny and stiff peaks begin to form. Remove bowl from simmering water; beat in vanilla. shopping list
- Fold egg white mixture into apricot mixture; cover and chill at least 8 hours or up to 4 days. shopping list
- Susan G. Purdy, Cooking Light, APRIL 1995 shopping list
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- peach Cream filling shopping list
- Yield 6 Servings shopping list
- Ingredients shopping list
- 180 grams (3/4 cup) reconstituted dried peaches (measure after soaking) shopping list
- 6 tablespoons brown sugar shopping list
- 3 tablespoons cornflour (cornstarch) or 1 1/2 Tbs arrowroot shopping list
- ⅛ teaspoon salt shopping list
- ½ teaspoon vanilla flavoring shopping list
- 1 large egg shopping list
- 250 millilitres (1 cup) scalded milk shopping list
- 2 tablespoons butter shopping list
- 125 (1/2 cup) chopped nuts (optional) shopping list
- (or apricot or pear or pineapple or apple) shopping list
- Combine all dry ingredients and them mix with slightly beaten egg. shopping list
- Stir in just enough hot milk to make a thin paste. Add to the rest of the hot milk and cook over boiling water 5 minutes, stirring constantly. shopping list
- Add butter, cool, and fold in chopped fruit. Now cook for another 10 minutes (it may not take this long) until the mixture is thick, stirring constantly. shopping list
- Add vanilla, and use as a filling for cream puffs, cakes, or topping for spice cake. shopping list
- ====================================================== shopping list
- peach Filling shopping list
- Yield 6 Servings shopping list
- Ingredients shopping list
- 3 tablespoons corn-starch shopping list
- ½ cup sugar shopping list
- 3 tablespoons lemon juice shopping list
- 1 cup Crushed peaches shopping list
- 1 cup boiling water shopping list
- 1 tablespoon butter shopping list
- 2 teaspoons Grated lemon rind shopping list
- Pink food coloring shopping list
- Few grains salt shopping list
- Combine sugar, salt, and corn-starch. shopping list
- Add boiling water, stirring constantly, until smooth. shopping list
- Cook over hot water until thick. shopping list
- Add butter, lemon juice, and grated lemon rind. Mix thoroughly. Cool. shopping list
- Add peaches. Add coloring. shopping list
- The Household Searchlight shopping list
- ===================================================== shopping list
- apricot cream filling ingredients: shopping list
- 1/3 cup Sherry shopping list
- 2 tbsp. flour shopping list
- 2/3 cup apricot jam, strained shopping list
- 1/2 tsp. lemon rind, grated shopping list
- 3 tbsp. lemon juice shopping list
- 3 tbsp. orange juice shopping list
- 3 eggs yolks shopping list
- apricot cream filling preparation: shopping list
- 1. Add sherry to flour. shopping list
- 2. Mix until smooth. shopping list
- 3. Add apricot jam, lemon rind and juice, and orange juice. shopping list
- 4. Stir until smooth. shopping list
- 5. Place in a heavy saucepan. shopping list
- 6. Cook over low heat, stirring constantly until thick. shopping list
- 7. Stir a few tablespoons of hot sauce into egg yolks. shopping list
- 8. Then pour egg yolks into remaining hot mixture, continuing to stir. shopping list
- 9. Cook and stir a few more minutes, being careful not to boil, until cream is smooth and thick shopping list
- ===================================================== shopping list
- Almond cream filling recipe shopping list
- Category: cakes shopping list
- Yield: 1 shopping list
- Almond cream filling ingredients: shopping list
- 1/4 cup butter shopping list
- 1 cup almond paste shopping list
- 1 cup Rich milk or light cream shopping list
- 1/2 cup sugar shopping list
- 1/2 cup toasted almonds, ground shopping list
- 6 eggs yolks shopping list
- 1 tsp. vanilla shopping list
- Almond cream filling preparation: shopping list
- 1. Servings: 1 cream butter until it is soft. shopping list
- 2. Add almond paste a little at a time, alternating with milk. shopping list
- 3. Stir in sugar and ground nuts. shopping list
- 4. Cook over medium heat, stirring constantly until cream thickens. shopping list
- 5. Stir a few tablespoons of hot, thickened cream into egg yolks. shopping list
- 6. Then pour egg-yolk mixture into remaining cream, stirring briskly. shopping list
- 7. Return to low heat. shopping list
- 8. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. shopping list
- 9. When mixture is cool, add vanilla. shopping list
How to make it
- German Cake fillings;
- Bayerische Erdbeercreme (Strawberry Barvarian)
- Yield: 6
- Ingredients:
- 1 qt Strawberries, Fresh
- 3/4 cup Sugar
- 1 tsp Gelatin, Unflavored,(1 env.)
- 1/2 cup ,Water, Cold
- 2 tsp Lemon Juice
- 1 cup Cream, Heavy, Whipped
- Method:
- Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set.
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- Bavarian Vanilla Cream
- Yield: 6
- Ingredients:
- 2 pkt Gelatin, unflavored
- 1/2 cup ,water, cold
- 9 tsp Sugar
- 1 tsp Cornstarch
- 2 x Eggs, large, beaten
- 1 1/2 cup Milk, scalded
- 1 cup Ice cream, vanilla
- 1 tsp Vanilla
- 1 cup Cream, heavy, whipped
- Method:
- Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot.
- Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits.
- -- End German --
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- RASPBERRY FILLING
- Enough for 20 to 24 biscuit cups
- Ingredients:
- 2 dry pints fresh raspberries or fruit of your choice, washed, hulled, and well dried
- 4 tablespoons superfine sugar
- 1 teaspoon lemon juice
- 2 tablespoons cold water
- 1 1/2 teaspoons unflavored gelatin
- 1 cup (1/2 pint) heavy cream, well chilled
- 1/3 cup strained confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons Framboise or Chambord (opt.)
- Procedure:
- Put 24 raspberries aside. Place remaining berries in a bowl. Sprinkle with superfine sugar and lemon juice. Cover bowl and let stand at room temperature for 1/2 hour.
- Place berries in the basket of a food processor fitted with the steel blade. Puree, and then pass through a very fine strainer.
- Place gelatin in a small heatproof bowl. Sprinkle gelatin over the top. Let stand 5 minutes. Place bowl in a pan filled with a small amount of hot water and heat until gelatin is completely dissolved. Cool to tepid.
- In a chilled bowl with chilled beaters, whip cream. As it starts to thicken, add the confectioners sugar, the tepid gelatin, vanilla, and liqueur. Whip to firm peaks. Fold in raspberry puree. Chill for 2 hours before using.
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- SEMI-SWEET CHOCOLATE FILLING
- Yield - covers 1 9" layer
- Ingredients:
- 1 cup milk
- 1/4 cup heavy cream
- 2 ounces unsweetened chocolate
- 1 tablespoon cornstarch
- 2 teaspoons flour
- 1/3 cup sugar
- 1/8 teaspoon salt
- 2 egg yolks, slightly beaten
- 1 teaspoon vanilla extract
- Procedure:
- Place the milk, cream and chocolate in the top of a double boiler. Heat over boiling water, stirring with a whisk until well blended.
- Combine the cornstarch, flour, sugar and salt. Gradually whisk the dry ingredients into the chocolate mixture stirring until smooth and thickened. Cover the pot and let the custard cook in a double boiler or bain marie for 10 to 12 minutes or until thickened, stirring occasionally.
- Stir a small amount of custard into the egg yolks to temper.
- Blend and add the yolk mixture to the remaining custard.
- Whisk 4 or 5 times and cook for 1 to 2 minutes longer.
- If the filling does not appear to be thick enough, place the pot on direct heat (low flame), and cook the mixture for about 1 minute stirring constantly.
- Remove from the heat. Stir in the vanilla.
- Place the pot into a large bowl filled 1/3 full with ice water.
- Cover the filling with a piece of buttered waxed paper and let it stand in the ice water for 10 minutes to cool the filling. Then remove the pot from the water and refrigerate the filling until it is cold (about 1 hour).
- Note: Simply cover the bottom with saran wrap, then place another on top - let it kiss your filling, so to speak (laughs).
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- POPPY SEED FILLING
- Ingredients:
- 1 can poppy seed
- 1/2 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 2 tablespoons unsifted cocoa powder
- Procedure:
- Combine the poppy seed filling with the zests and the cocoa powder. Use as filling for Hamantaschen.
- -- Most of the recipe in this group is by Carol Walter
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- CHOCOLATE PRUNE FILLING
- Ingredients:
- 1 Recipe Prune Filling
- Pinch of salt
- 2 ounces bittersweet or semisweet chocolate, chopped
- 2 tablespoons of water
- Procedure:
- While prune filling is still warm, stir in chopped chocolate until melted. Add water.
- PRUNE FILLING
- Makes 2 cups, or about 16 ounces
- Ingredients:
- 12 ounces prunes (1 box)
- 1 cup water
- 1/4 cup sugar
- 1 slice lemon, about 1/4 inch thick
- 1 slice orange, about 1/4 inch thick
- 3 tablespoons port
- 1/2 teaspoon pure vanilla extract
- Procedure:
- Place the prunes, water, sugar, lemon and orange slice in a heavy bottom saucepan. Cover with a tight-fitting lid and simmer for about 30 minutes, or until thickened. Remove from the heat, remove the lemon and orange slices, then add the port and the vanilla extract. Stir to combine and let cool.
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- APRICOT FILLING
- Makes about 1 1/3 cups
- Wait until you see how long you have to cook this puppy.
- Ingredients:
- 8 ounces dried apricots, halved
- 2/3 cup water, or more as needed
- 1/4 cup apricot preserves
- 1/ 4 cup lightly packed light brown sugar
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh squeezed lemon juice, or to taste
- Procedure:
- Place the apricots, water and preserves in a medium-size heavy saucepan. Cover with a tight-fitting lid and bring to a slow boil. If the apricots aren’t quite soft, add more water. Simmer FOREVER, or until apricots are very soft. Stir in the brown sugar and the almond extract.
- If the apricots do not soften enough to form a coarse puree, place the mixture in the work bowl of a food processor and pulse 5 - 6 times. Otherwise, mash the mixture with a fork.
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