Creams and frostings

Cooked cake fillings: orange, coffee and white chocolate

Cooked orange buttercream, coffee cream and white chocolate cream with egg yolks and cream, with instructions for each. For one cake.

Slovak cuisine · Translated from Slovak ·

Cooked cake fillings: orange, coffee and white chocolateSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
10 min
Total time
25 min
Servings
For 1 cake
Difficulty
Easy
Cuisine
Slovak
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Cooked cake fillings—orange, coffee and white chocolate—are useful basics to master. They are prepared much like pudding: milk is thickened with flour or egg yolks, then the cooled cream is beaten with butter and flavored with grated orange zest, strong coffee or melted white chocolate. Pair these fillings with different kinds of cake and use them in layer cakes, cake bars and pastries.

Ingredients

Orange cream:

White chocolate cream:

Babushkin cream:

Coffee cream:

Lemon cream:

Walnut cream:

Chocolate orange cream

1 cup = 250 ml (metric cup)

Tick off what you already have at home.

Instructions

Tip: tap a step to mark it as done.

  1. Orange cream:

    Mix the vanilla sugar with the flour, pour in the milk and add the sugar. Heat the mixture, then cook at a boil for 2–3 minutes, stirring constantly, until thickened. Stir the grated orange zest mixed with 40 g sugar into the hot mixture and keep stirring until completely cool.

    Beat the butter into the cooled cream.

  2. White chocolate cream

    Grate the chocolate. In a bowl, combine the whipping cream, egg yolks and sugar. Heat the milk in a larger saucepan, pour in the cream, stir in the egg mixture and mix well. Cook over medium-low heat, stirring constantly, for about 5 minutes, until slightly thickened; the mixture should reach 67°C (153°F).

    Pour the hot mixture over the chocolate in a bowl and stir well.

  3. Babushkin cream (grandma's cream)

    Mix the flour with the sugar and eggs, then add the vanilla sugar. Pour the egg mixture into the boiling milk, cook for 7–10 minutes and blend with a blender. Finally, beat in the butter until smooth.

  4. Coffee cream

    Melt the sugar, mix with water to make a syrup and stir it into the coffee. Mix the egg yolk with the flour, then combine with the cream and coffee. Bring to a boil, stirring constantly, then remove from the heat and stir until cool. Finally, stir in the butter.

  5. Lemon cream:

    Mix the eggs with the sugar and grated lemons, then stir in the butter. Bring to a boil, stirring constantly, then remove from the heat and stir until cool.

  6. Walnut cream:

    Mix the walnuts with the sugar and milk. Bring to a boil, stirring constantly, then remove from the heat and stir until cool. Add the butter, vanilla sugar and, finally, the rum or cognac.

  7. Chocolate orange cream:

    Mix the egg yolks with the sugar and vanilla sugar. Bring to a boil, stirring constantly, then remove from the heat and stir until cool. Finally, beat in the butter, chocolate and grated orange zest.

Tip: Cook the lemon cream in a stainless steel or enameled saucepan; in an aluminum pan, the acid from the lemons would give the cream a metallic taste.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
272 kcal
Protein
3.6 g
Carbohydrates
22 g
of which sugars
19 g
Fat
20 g
of which saturates
11 g
Fiber
0.9 g
Salt
0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Varené krémy do tort: pomarančový, kávový a z bielej čokolády

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