Fillings for cakes – our best recipies

Recipe for chocolate mousse

schokolade

Delicious chocolate mousse. Use it as a filling in a cake. Mousse amount sufficient for a layer of a cake of 22-25 cm in diameter. For a cake on ø28, use the recipe 1½ times and a cake ø30 you double the amount.

Ingredients:
150 g of good chocolate (either light or dark)
5 dl whipping cream
100 g of neutral mousse powder
125 ml chocolate milk

Description:
Whip the cream (whipping easily and place in a refrigerator)
Break the chocolate into pieces and melt over a water bath or melt in microwave oven
Refrigerate the chocolate.
Mix mousse powder and chocolate milk with a whisk. Beat intensively for 15-20 seconds,
Add the mixture into the whipped cream and mix quickly with a whisk and then turn it with a large spatula
Pour the melted chocolate into the chilled mousse and mix thoroughly with a spoon / spatula. Set the bowl of mousse in the fridge for a few hours before distributing it on the cake (I wait usually 6-8 hours before I use it).

Recipe for lime mousse

Limetten

Beautiful lime mousse. Use it as a filling in a cake. Mousse amount sufficient for a layer of a cake of about 25 cm in diameter. For a cake on ø28, use the recipe 1½ times and a cake ø30 you double the amount.

Ingredients:
4 cups whipping cream
5 sheets of gelatine
2 tsp grated zest of lime
1 cup lime juice (4-5 limes, or you can lime juice from bottle)
2 pasteurized egg whites about 60-70 grams
2 cups plain yogurt
1 cup sugar

Description:
Whip cream (whipping easily and in a refrigerator)
Place the gelatin in a glass or a pitcher of cold water for about 10 minutes
Stir egg white and sugar so that it is light and fluffy
Grate limes zest
Squeeze the juice of 4-5 limes
free the melted gelatin from water and pour in a saucepan with the lime juice

Stir while it melts (it’s fast).
When the gelatin and lime juice are fused together, mix it with lime zest
Allow to cool to lukewarm and add the yogurt and egg mixture
Turn the whipped cream into the mixture.
Place the bowl with mousse in the fridge for a few hours before distributing to cake

Recipe for Toblerone Ganache

toblerone

Delicious Toblerone ganache. Use it as a filling in cakes.

Ingredients:
½ l cream.
200g Toblerone chocolate

Description:
Cut the chocolate into pieces and place in a bowl
Heat the cream, stir a little so it does not burn, (about 80 degrees)
When the cream is warm, pour it over the chopped chocolate, so the cream covers the chocolate
Leave the mixture for 5 minutes.
Stir the mixture together until it resembles a thin chocolate sauce
Take some plastic wrap and cover the surface. Fold the film up the sides of the bowl to the top.

Cover bowl with film.
Let the ganache stand for at least 8 hours or overnight in the refrigerator.
Before using the ganache, you must whip it until it is thick and tasty

Strawberry mousse

Erdbeer

Beautiful strawberry mousse. Use it as a filling in a cake. Mousse amount sufficient for a layer of a cake of 22-25 cm diameter. For a cake on ø28, use the recipe 1½ times and a cake ø30 you double the amount.
Ingredients:
250 g strawberries (fresh or frozen)
2 tbsp. sugar
2 tsp. vanilla sugar
2 cups plain yogurt
5 dl cream (½ liter)
6 sheets of gelatin

Description:
Whip the cream (whipping slightly and then in a refrigerator)
Boil the strawberries for 5 minutes
Allow the strawberries to cool.
Mix the berries with sugar and vanilla sugar.
Place the gelatin in a glass or a pitcher of cold water for about 10 minutes
free gelatin from water and place in a pot with a few spoonfuls of the berry mixture

Stir while it melts (it’s fast).
Once the gelatine is melted, mix berries together with the rest of the mixture.
Turn the yogurt into the mix.
Turn the whipped cream into the mixture.
The mousse in the fridge for a few hours before it spread to the cake base (I wait usually 6-8 hours before I use it

Recipe for White Chocolate Ganache

weisses schokolade

Delicious white chocolate ganache. Use it as a filling between cake bases. The recipe fit for a cake base of approximately Ø24

Ingredients:
½ pint of cream
150 g white chocolate of good quality.

Description:
Chop give the chocolate into small pieces and place in a bowl
Heat the cream, stir a little so that it does not burn – the cream should not boil (about 80 degrees Celsius).
When the cream is warm, pour it over the chopped chocolate, so the cream covers the chocolate.
Let the mixture stand for 5 minutes
Stir the mixture gently until it resembles a thin chocolate sauce
Take some plastic wrap and cover the surface.

Cover the whole bowl with foil
Let the ganache stand for at least 8 hours or overnight in the refrigerator.
Before using the ganache you must whip it until it is thick and tasty

Recipe for chocolate ganache

schokolade

Delicious chocolate ganache fillings in cakes. The recipe fit for a cake base of approximately Ø24
Ingredients
½ liter whipped cream
200 g of dark chocolate.

Description:
Chop give the chocolate into small pieces and place in a bowl
Heat the cream, stir a little so that it does not burn
When the cream is warm, pour it over the chopped chocolate, so the cream covers the chocolate.
Let the mixture stand for 5 minutes.
Stir the mixture gently until it resembles a thin chocolate sauce
Take some plastic wrap and cover the surface and fold the film with the sides of the bowl to the top.
Let the ganache stand for at least 8 hours or overnight in the refrigerator.
Before using the ganache, you must whip it until it is thick and tasty
Find our recepies for cakes bases here

When you are ready to coat the cake before the Fondant find our recipies here

We make our own Fondant, here is the recipe