Mango apricot pie filling

Mango apricot pie filling

Nothing can go wrong with this cake filling! After chilling for a short time, the cake filling sets and your cake holds together perfectly. No pieces of gelatine come out when you enjoy the cake or roulade, the filling is pleasantly soft but does not melt. This is how you create perfect cakes, delicious roulades and sweet desserts in a jar.

Cake filling - application

Mix the powder with 100 g of water or fruit juice, which should be at a temperature of 20 to 25 °C. Once the mixture is well combined and no pieces are visible, you can put it to one side. In a second container, beat 500 g of full cream until stiff. Then fold the whipped cream into the liquid in three parts. For light and airy desserts, you can replace the cream with yoghurt or quark and decorate with fresh fruit.

Now use the cream to your own taste. It is suitable as a filling for cakes and roulades, for example, but it can also simply be filled into individual jars and refined with other ingredients or creams as desired. After a short resting time, the filling can also be simply piped on and used as decoration.

For a cake, bake a sponge cake before making the cream. Once it has cooled, cut it into two or three slices. Then line the matching cake ring with a cake insert strip. Place the first slice of sponge cake in it and then alternate layers of cream and sponge cake. You can also add fruit, berries or chocolate chips as desired. The finished cake is then chilled for a few hours and can be enjoyed straight away or spread, coated and decorated. For a roulade, the roulade sponge is also baked first and the cream can then be applied. Chill the rolled-up roulade briefly before enjoying.

If you want to make delicious little desserts, this cream is also perfect. For example, add a few berries, a little sponge cake, pieces of chocolate or chopped fruit to small glasses. Then spread the mixed cream on top and chill. You can then add another cream on top for a two-layer dessert or sprinkle the finished cream with chocolate shavings or decorate with whipped cream.

The cream can also be used to decorate cakes or cupcakes. The best way to do this is to chill the mixed filling well in a piping bag with a suitable nozzle. This will make it a little firmer. The filling can then be piped directly onto the cake or cupcakes.

You can create a delicious dessert in no time at all, guaranteed without pieces of gelatine and with the right consistency. This makes it easy to make cakes, roulades and creams.