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.
  • =====================================================
  • 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 --
  • =====================================================
  • 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.
  • =====================================================
  • 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).
  • =====================================================
  • 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
  • =====================================================
  • 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.
  • 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.
  • =====================================================
  • 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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  • hopscotch 10 years ago
    Do you suppose I gave you guys enough fillings and frostings? If not, I have more. But I think that I may share some Japanese and cheese cake recipes.
    Was this review helpful? Yes Flag
    " It was excellent "
    brianna ate it and said...
    These all sound incredible. Thanks & 5 forks
    Was this review helpful? Yes Flag

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