- 4 cups fresh strawberry
- 1 cup water
- 1/2 cup sugar
- 4 Tablespoons corn starch
- 2 table spoon lemon juice
- Cut Strawberry into small pieces. If using a fruit with a thick skin, like peaches, you may want to peel first.
- In a sauce pan add fruit, water, sugar, corn starch and lemon juice. Bring to a boil and stir. Stirring constantly reduce heat and allow to cook until filling is thickened.
- Store in a prepared container.
⅓ cup granulated sugar
2 Tablespoons cornstarch
2 cups fresh raspberries
2 Tablespoons water
1 Tablespoon lemon juice
- Combine sugar and cornstarch in small saucepan and whisk until combined.
- Add raspberries, water, and lemon juice and stir together until all ingredients are combined.
- Turn stove top heat to medium stirring constantly, until berries release their juices and mixture begins to bubble about 8 minutes
- Continue to cook, stirring constantly, until thickened. Filling will continue to thicken as it cools.
- Transfer to a container and allow to cool to room temperature before spreading over cake,
- 2 cups milk
- ¾ cup white sugar
- 5 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- Heat milk on glass bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave glass bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
- Whisk eggs in a separate small bowl until pale. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled.
Chocolate mousse filling
- 1/2 cup hot water
- 4 Tablespoons unsweetened cocoa powder
- 1 1/2 cups semi-sweet chocolate chips
- 2 cups heavy whipping cream
- 2 Tablespoons granulated sugar
- Stir the cocoa powder and hot water together. In a double boiler melt the chocolate chips, just until smooth. Add the cocoa mixture to the melted chocolate chips and stir well to combine. Allow to cool to room temperature.
- In a separate large bowl, beat the cream and sugar until very stiff peaks form. Add the chocolate mixture and fold in with a spatula until well combined. Refrigerate then use when needed.
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups chocolate chips
- 1/4 cup brown sugar
- 1/4 cup salted butter
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- In a large sauce pan over medium heat, bring cream to a simmer. You do not have to stir but watch that it does not go past a simmer.
- Add chocolate chips and brown sugar. Stir until all the chips are melted, removing from heat when they are half melted.
- Add the butter, vanilla and salt. Stir until combined and the sauce is smooth without any sugar grains.
- Let sauce cool for 10 minutes. Start pouring over the middle of the top and gently spread out.
- 230g bittersweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1/3 cup light corn syrup
- Place the chocolate in the bowl of a stand mixer (the bowl must be heatproof); set aside.
- Whisk together the cream and corn syrup in a small saucepan and bring to a boil over medium heat. Pour the cream mixture over the reserved chocolate and whisk until melted and smooth. Refrigerate uncovered, stirring occasionally, until cooled to room temperature,
- Place the bowl on the stand mixer and fit the mixer with a paddle attachment. Beat on high speed until the chocolate mixture is lighter in color and fluffy.
- 1 cup very cold heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
Place heavy cream, confectioners' sugar and vanilla in a medium bowl and beat with an electric mixer until thick. Refrigerate until needed.
- 567g of fresh pineapple, crushed
- 100g granulated sugar
- 2 Tablespoons cornstarch
- Combine all ingredients in a saucepan and cook over medium heat.
- When the mixture begins to boil, stir constantly until it begins to thicken, approximately 2-5 minutes.
- Keep in mind that it will thicken even more as it cools. Cool completely in refrigerator before using.
- 110g Light Brown sugar
- 60 ml Golden syrup
- 60g butter
- 1 can Sweetened Condensed Milk
- 2 tsp vanilla extract
- Place brown sugar, golden syrup, and butter in a heavy based saucepan.
- Let it boil.
- Reduce heat the and cook until the butter and sugar are melted.
- Continue to cook until the mixture becomes darker in color.
- Add the condensed milk and let come to a boil on low heat again.
- Cook on low for about 5 minutes stirring constantly.
- The mixture will get thicker.
- Add vanilla - stir to combine.
- Spread the mixture in the middle of the cake
- 200 g Cherries
- ¼ cup White sugar
- 1 tbsp. Cornstarch
- 1 tbsp. Lemon juice
- 120 ml Water (divided)
- Wash and remove seeds from cherries.
- Place cherries in a saucepan with, sugar, lemon juice, and half the water (¼ cup).
- Heat on low to medium until sugar is dissolved.
- In a separate bowl, combine the remaining water (¼ cup) and cornstarch. And mix well.
- Add the cornstarch mixture to the cherry.
- Continue to cook on low - the mixture will thicken and look glossy.
- When thick enough to coat the back of a wooden spoon or spatula it's ready.
- For cake filling you can make a bit more thicker.
- Remove from heat - And pour into a container
- Let it cool completely.