A beautiful filled cake will delight you on the coffee table of summer parties.
A festive filled cake doesn’t always require hours of baking. A wonderful offering is created with credit filling in half an hour, without stress and the skills of a confectioner.
Classic a filled cake crowns the coffee table at a summer party and delights guests. If there is a lot to do with the party, however, it is also worth correcting the kinks when it comes to the cake.
Cook Anna Monto-Vartiainen with the instructions, you get a spectacular cake, where you invest in the filling and decoration, but you don’t stress about baking the cake bases.
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Whipped cream and curd make the frosting durable.
If there are a lot of guests, using ready-made three-layer cake bases you can quickly and easily make a cake without baking for hours. In this recipe, two 24-centimeter-diameter, three-layer cake pans were used, which, when combined, made one tall and large cake. In total, it took only half an hour to prepare the filling, fill the cake and decorate it.
The filling is Monto-Vartiainen’s credit instruction. It has worked for many family gatherings.
“This filling is good for everyone, from children to grandparents. It has always been a hit with us, both at christenings and birthdays.”
Tight whipped cream and curd make the frosting durable. Buttercream is also known for its durability, but if you want a slightly lighter cake frosting, a combination of curd and whipped cream is a good option.
Relaxed and the juju of an easy but festive decoration is in the abundant use of berries. In addition, ready-made meringues, edible flowers and fresh mint leaves complete the summer decoration, which does not require the skills of a confectioner.
Summer filling cake
15 servings
Preparation time 30 minutes
2 (à 400 g) prepared filled cake bases (diameter 24 cm)
Filling and frosting
8 dl whipping cream
400 g of vanilla curd
2 tablespoons of sugar
2 teaspoons of vanilla sugar
In addition to the filling
200 g mint chocolate pieces
200 g of berry jam
Humidification
2–2½ dl of milk
1 teaspoon of vanilla sugar
Ornamentation
fresh berries, such as raspberries, bush blueberries, blackberries and/or redcurrants, edible violets, fresh mint and small meringues
1. Whip the whipping cream into a firm but fluffy foam. Mix in the vanilla curd, sugar and vanilla sugar.
2. Put a third of the cream-curd in a separate bowl. Stir in the mint chocolate. This mint chocolate curd mixture will be the filling inside the cake.
3. Divide the rest of the cream-curd between two piping bags for frosting. (Extruding is easier when the extruding bag does not get too full). If you want, you can equip the second piping bag with a piping blade for making patterns.
4. Prepare the moistening by mixing milk and vanilla sugar together.
5. Lift the lowest cake base onto a serving plate and moisten the base with a spatula. Spread a layer of jam and mint chocolate curd filling on top. Place the next sheet of cake on top. Continue wetting and filling in the same way until all five gaps are filled. Finally, wet the top layer as well.
6. Frost the cake. Cut open the piping bag with scissors. Press the end of the bag lightly and make a spiral on top of the cake with the same rotating motion. Using a spatula, spread the cream-curd mixture from the top of the cake to its edges.
7. Extrude the rest of the frosting into rosettes on the cake. Decorate the cake with fresh berries, mint leaves and meringues.
Tip: If the filling is left over, it can be served in dessert bowls and decorated with berries.
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