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🍽️ Fruit-Cream Filling for Sponge Cake

56 kcal · 30 min · 4 servings

Ingredients

• 6 sheets white gelatin
• 500 g fruit (to your liking, e.g. berries or stone fruit)
• 2 eggs
• 1 egg white
• 50 g powdered sugar (4 tbsp)
• 125 ml cooking cream (15 % fat; very well chilled)
• 1 small organic lemon
• liquid sweetener (to your liking)

Instructions

1. 1. Soak the gelatin in a bowl with plenty of cold water for 10 minutes.
2. 2. Wash the fruits, remove stems, pits, and peels, and place them in a tall container.
3. 3. Puree the fruit finely using a hand blender.
4. 4. Press the puree through a fine sieve to remove any remaining seeds.
5. 5. Weigh out exactly 250 grams of the fruit puree.
6. 6. Separate the eggs and place the egg yolks in a bowl.
7. 7. Add 1 tablespoon of cold water and the powdered sugar to the egg yolks.
8. 8. Beat the mixture with a hand mixer until it forms a thick, pale cream.
9. 9. Stir the fruit puree briefly into the egg yolk cream.
10. 10. Drain the soaked gelatin and place it in a saucepan.
11. 11. Dissolve the gelatin over low heat while stirring constantly.
12. 12. Stir 1 to 2 tablespoons of the warm egg-fruit mixture into the liquid gelatin.
13. 13. Now mix the gelatin mixture into the remaining egg-fruit cream.
14. 14. Place the cream, covered, in the refrigerator for about 15 minutes.
15. 15. Check the consistency: draw a line through the cream with a spoon.
16. 16. The cream is ready if the line remains visible for a short time.
17. 17. Place the well-chilled cooking cream into a clean bowl.
18. 18. Whip the cream with the hand mixer until it is light and creamy.
19. 19. Rinse the lemon with hot water and dry it.
20. 20. Poke the fruit flesh 2 to 3 times through the peel with a wooden skewer.
21. 21. Squeeze the lemon juice into a tall bowl.
22. 22. Add the egg whites to the lemon juice.
23. 23. Whip the egg whites with the hand mixer until stiff.
24. 24. Add the egg whites and the whipped cream to the slightly gelled fruit cream.
25. 25. Gently fold the ingredients together using a rubber spatula.
26. 26. Draw the spatula through all layers repeatedly without stirring.
27. 27. Season the cream to taste with sweetener if desired.
28. 28. Use the cream immediately to fill sponge cake bases.
29. 29. Do not store the cream for too long, as it will become too firm.

Nutrition per serving

• kcal: 56
• Protein: 3 g · Fett/Fat: 3 g · Carbs: 4 g