Pie filling strawberry

Pie filling strawberry

With this pie filling nothing can go wrong! After a short cooling, the pie filling becomes solid and your cake holds together perfectly. When enjoying the cake or roulade, no gelatin pieces appear, the filling is pleasantly soft but does not melt. This is how you create perfect cakes, delicious roulades and sweet desserts in a jar.

Pie filling - application

Mix the powder with 100 g of water, which should have a temperature of 20 to 25 °C. Once the mixture is well mixed and no more pieces are visible, you can put it aside. In a second container, whip 500 g of full cream until stiff. Then fold the whipped cream into the liquid in three parts.

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

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

If you want to make delicious little desserts, this cream is also perfect. For example, put some berries, a little sponge cake, chocolate chips or chopped fruit in small glasses. Then spread the mixed cream on top and refrigerate. Then, for a two-layer dessert, you can add another cream on top or immediately sprinkle the finished creams with chocolate chips or decorate with whipped cream.

The cream can also be used as decoration on cakes or cupcakes. For this purpose, the mixed filling is best cooled 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.

In this way, you will have created a delicious dessert in no time, guaranteed without gelatin pieces and with the right consistency. This makes it very easy to make cakes, roulades and creams.