Filling Cakes

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Uncooked
Whipped Cream Filling
1 cup heavy cream
1/4 cup confectioners sugar
1/2 teaspoon vanilla
Beat cream until it begins to thicken; add sugar gradually, add flavoring; until to beat until cream holds its shape when the beater is raised.

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Whipped Cream filling with Pineapple and Nuts
1 egg yolk, beaten
2 tablespoons confectioners sugar
1/2 cup heavy cream, whipped
1/2 cup chopped nuts
1/2 cup chopped pineapple
Fold yolk and sugar into cream, add nuts and pineapple.

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Cooked Filling
Vanilla Custard Filling
1 tablespoon cornstarch
1/2 cup sugar
1 cup scalded milk
2 egg yolks
1/2 teaspoon vanilla
Mix cornstarch and sugar,add the hot milk and pour gradually on the beaten egg yolks. Cook in double boiler, stirring constantly until thickened. Cool and flavor with the vanilla.

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Chocolate Custard Pudding
Add 2 squares unsweetened chocolate, melted, add to the and follow instructions for Vanilla Custard Filling.

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Cream Custard Pudding
3/4 cup sugar
1/3 cup flour
1/2 teaspoon salt
2 cups of milk or light cream, scalded
2 eggs
1 teaspoon vanilla
Mix dry ingredients, add the milk and pour gradually over the slightly beaten eggs. Cook in double boiler, stirring constantly until thickened; cool and flavor.

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Sour Cream Filling
1 egg yolk
2 tablespoons sugar
1 tablespoon cornstarch
1 cup thick sour cream
1/2 teaspoon lemon or vanilla extract
Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream; cook in double boiler until mixture coats the spoon. Add flavoring. If desired, add 1 cup chopped nuts.

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Fruit and Nut Fillings

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Apple-Lemon Filling
3/4 cup sugar
1 tablespoon flour
3 tablespoons lemon juice
1 tablespoon cold water
1 egg
pinch of salt
1 apple, pared and grated
Mix sugar and flour in saucepan; add lemon juice, cold water, beaten egg, salt and apple. Boil 2 minutes, stirring constantly. Cool before spreading

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Whipped Fruit Filling
1 1/2 cups pared, grated apple, peach or mashed berries
1 1/2 cups sugar
2 egg whites
grated rind of 1 lemon
Mix all together. Beat until very stiff. Use between layers and on top of layer cake or as a filling for Schaum Torte.

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Pecan Filling
1 tablespoon cornstarch
1 cup milk, heated
2 egg yolks
1/2 cup sugar
1/2 cup pecans, chopped fine
Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring constantly. When cooled, add nut meats.

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Strawberry Cream
1 cup heavy cream
1/2 cup sugar
1 egg white, stiffly beaten
1/2 cup mashed strawberries
Whip cream until stiff, fold in sugar, egg white, and the mashed strawberries.

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Walnut Filling
2 egg yolks, beaten
1/2 cup sugar
3/4 cup milk
1/2 teaspoon vanilla or rum flavoring
1 pound chopped walnuts
Mix eggs and sugar, add milk, cook in a double boiler until thick. Cool. Add vanilla or rum, and the nuts. Spread between layers of Walnut Torte.