Vanilla sauce
| 400 ml of cream of animal milk (with 30 % fat content) |
| ½ vanilla bean |
| 150 g of sugar |
| 5 egg yolks from medium large eggs |
Mix the egg yolks with ¼ of the cream, boil the remaining cream with the scraped vanilla seeds. Mix the boiled cream with the egg yolks add continue heating it until thickening, but do not boil it, otherwise the eggs will shrink. Then add the sugar to the hot cream and let it cool down.
Caramel sauce
| 250 g of granulated sugar |
| 250 ml of cream of animal milk with 30 % fat content |
Boil the cream, then set it aside. Melt the granulated sugar in a large bowl while stirring continuously until crystal-free. When melted, add the hot cream gradually. Be careful, because the cream will boil over immediately as soon as it contacts the 160 °C melted sugar. Stir the caramel sauce until smooth, then let it cool down. It can be diluted with milk before use.
Caution!
The melted sugar can lead to severe and permanent burns when it comes into contact with skin, so be very cautious while working with it!
Chocolate sauce
| 200 ml of cream |
| 200 ml of milk |
| 300 g of dark chocolate |
| 200 g of sugar |
Boil the cream and the milk, then pour it over the sugar that has been mixed with the dark chocolate. Mix it with the hand-blender until smooth. When lukewarm, let it cool in the refrigerator. Before usage, the appropriate thickness can be achieved with the addition of milk.
Hint: The sauce may be further seasoned with brandy, rum, whiskey, or other alcoholic beverages.
Fruit sauces
| 500 g of fresh or frozen fruits (strawberries, blueberries, wild berries, raspberries, etc.) |
| 200 g of sugar |
Puree the fruit, then boil it together with the sugar while continuous stirring until thick. Finally clarify the sauce and let it cool down.
Hint: The taste, texture and nice colour of the sauce may be preserved better if you pour it after taking off the heat into a pot placed in ice to cool down as quickly as possible.
Ham cream
| Béchamel base |
| 120 g of butter |
| 100 g of flour |
| 400 ml of milk |
| A pinch of salt (according to preference) |
Brown the flour in butter, pour in the boiled milk while stirring continuously, add salt and let them boil together.
| Preparation of the ham cream |
| 200-300 g of grated ham (type according to preference) |
Mix the ham with the cooled béchamel base with a hand mixer until smooth. It can be further seasoned with salt and pepper.
Filling recommendation:
The holes of the salty sponge cake may be filled with iceberg lettuce or steamed vegetables. Fill the prepared ham cream in a piping bag with star-shaped nozzle and decorate the cake aesthetically. The surface of the cake may be decorated with chopped vegetables.
Sausage cream
| Béchamel base |
| 120 g of butter |
| 100 g of flour |
| 400 ml of milk |
| A pinch of salt (according to preference) |
Brown the flour in butter, pour in the boiled milk while stirring continuously, add salt and let them boil together.
Preparation of the sausage cream
| 200 to 300 g of ground sausages |
Roast, drain and cool the ground sausages. Then mix it with the cold béchamel base.
Recommended preparation: Place chopped vegetables or cheese into the holes of the salty cake and fill in the cream with a piping bag. You may decorate the surface with vegetables or bread chips creatively.
Cheese cream
| Béchamel base |
| 120 g of butter |
| 100 g of flour |
| 400 ml of milk |
| A pinch of salt (according to preference) |
| 120-150 g of grated cheese (type according to preference) |
Brown the flour in butter, pour in the boiled milk while stirring continuously, add salt and let them boil together. Stir the grated cheese into the hot mixture. Whip the cooled mixture until foamy, you can season it with salt, pepper or mustard.
Hint: While stirring, the consistency can be made more rigid by adding butter to the mixture.
Recommended preparation: According to preferences you can place nuts, apples, vegetables, etc. into the holes of the salty cake.