4 Simple Recipes to Make!

Hitting the dough and filling the cake is the best feeling, but you must be careful not to overdo it, and the alternative is to prepare a non-cloying cake filling.

As much as a person likes a certain flavor a lot, it is a fact that when the sweet is overdone, it becomes a sacrifice to make the most of the recipe, isn’t it?

So, I bring you great tips to hit the filling, all with simple and practical tips. Let’s check it out?

4 simple non-cloying cake filling recipes

1. Pineapple filling for cake

Although it is a sweetest recipe, when done well it is unlikely to go wrong. The key is to balance the amount of fruit with the rest of the sweet ingredients, such as condensed milk or nest milk. Write down the ingredients there:

• 2 chopped medium pineapples
• 1 cup of sugar tea
• A small package of pineapple flavored gelatin powder
• 1 tablespoon unsalted butter
• 1 small package of grated coconut

The idea here is to create a creamy and very citrus filling, as this is the main characteristic of pineapple. So, you can chop or even grate the fruit, but it should be a filling to consume fresh, since the pineapple ends up adding water.

2. Have you ever thought of a delicious orange filling

Whenever you think about making a filling that doesn’t get cloying, always try to use fruit, as is the case with oranges. This filling is super balanced, brings freshness and an ideal citrus touch to break the sweet.

For this you will need:

• 500ml of orange juice
• 12g of unflavored powdered gelatin
• 5 eggs passed through the sieve
• 20g of corn starch
• 1 cup (tea) of sugar
• 1 box of cream
• 80ml of water

Dissolve gelatin in water. In a saucepan, add orange juice, sifted eggs, starch and sugar. Over low heat, stir to mix, then add the gelatin and mix until melted. Finally, remove from heat, incorporate the cream, mix and set aside in the refrigerator to gain consistency.

3. Easy passion fruit filling option

If you have ever tried one well-made passion fruit filling on the cake, you know what I’m about to suggest. And best of all, you’ll only need to buy the fruit, as you certainly have everything else at home, write it down:

• 1 cup (tea) of passion fruit juice
• 6 sifted yolks
• 1 cup (tea) of water
• 1 cup (tea) of sugar
• 2 tablespoons of cornstarch

Make a basic syrup of water with sugar and bring to the fire. Now, dissolve the starch in the passion fruit juice, add the yolks and mix. Finally, bring this mixture to the sugar water syrup, taking it over low heat until it thickens.

You will notice that it looks a lot like a mousse filling for a cake, it tastes so good.

EXTRA TIP: for a stronger fruit touch, prefer to exchange ¼ of sugar for more passion fruit juice, this way you reduce the sweetness and increase the fruit’s taste!

4. Wild cream filling

It’s always good to have a classic up your sleeve, and following this recipe guarantees a very balanced filling in the sweet, which is more drawn to a unique cream.

Very easily, you will mix 1 box of condensed milk, 1 box of cream, 1 bottle of coconut milk and 2 tablespoons of unsalted butter. Place everything in the pan over low heat and mix until it forms a thick cream.

How much filling for a cake?

The truth is, it’s very easy to get your hand wrong and end up adding one more ingredient or combining others that make the cake sweet and cloying.

With this in mind, we can say without a shadow of a doubt that it is often not the filling itself that makes the cake sweet, but the excess amount of the filling.

This is a very common mistake, as there is always that intention to make everything taste better and end up “ruining” the recipe. So, what will the right amount of stuffing for a cake?

In general, the filling should be no more than 40% of the cake’s weight. If we take a 2kg cake recipe, the filling would need to occupy approximately 800g of this total.

Of course, it is still essential to dose the ingredients so that this amount, even if it is safe, does not exceed what is necessary.

Try these 7 easy steps to make no mistake!

We know how complicated it is to correct a filling that is too sweet, but a few steps before you finish the preparation can help, such as:

1. Condensed milk is always the “villain” of the story.
2. Always use double the cream for the total condensed milk.
3. Not so fond of sour cream? Try coconut milk, it works.
4. Avoid using chocolate, prefer cocoa powder and dark chocolate.
5. Fruits always bring an important element, which is citrus, ideal for breaking.
6. Bet on jellies or reduced syrups to disguise the sweetness of the filling.
7. Whenever necessary, do not give up the dark chocolate ganache, as it helps a lot to reduce the sweetness.

Want a tip to really help you avoid making the stuffing wrong? I’m talking about Professional Homemade Cakes Course, complete and with professional tips to turn any cake into a work of art. Check it out later, okay?

I really hope you enjoyed my tips, share it to help others and see you next time!