A topping is a usually poured over pastries - sweets, cakes, sponge cakes, ice creams and others. The most used topping is chocolate, but the variety of toppings for pastries is really large and the most characteristic after chocolate are fruit toppings.
In addition to improving the taste qualities of pastries or creating new taste sensations, toppings are also used as a decoration of the sweet temptation. With it, the dessert seems complete. It is characteristic that the topping is poured over the dessert immediately before it is served.
Most desserts and pastries are filled with a topping, but there are also recipes where the topping is served separately as a dish, decorated with an aromatic spice suitable to the taste or aroma qualities of the ingredients.
Fruit toppings are intended for toppings for cakes or desserts and are particularly preferred for the amazing fresh fruit aroma they add to the dessert. With a few simple recipes we will present some of the diversity of this food additive.
It is suitable for mousses, sponge cakes, creams and other pastries.
Required products: 200 g of sugar and 200 g of berries. The juice of 1 lime and a few sprigs of mint for garnish.
Method of preparation: Put the fruit for the topping and the sugar in a saucepan and boil for 15 minutes. Blend and strain the mixture. If necessary, the syrup is further thickened and finally the juice of 1 lime is added. The topping is served separately from the mousse or pastry, decorated with a mint. The main dessert can be poured with it.
Summer fruit topping
A unique recipe that allows the topping to be left for a week or two in the refrigerator and is used to decorate cakes, pastries, fruit salads or ice cream.
250 g of strawberries
100 g of cherries
100 g of apricots
a few morello cherries or currants
300 g of sugar
Method of preparation: The cleaned fruit are cut into pieces and covered with sugar. Add 1/4 cup of water. Boil on low heat for 10-15 minutes. After it cools down, put it in the refrigerator, so you can use if for a longer time.
This topping is a little heavier and is added to sponge cakes and other pastries while they are baking. It serves as a glaze.
1/4 cup of butter
1/3 cup of sugar
1/3 cup of glucose
1/4 tbsp. of salt
1 and 1/2 cups of almonds
Method of preparation:
Melt the butter in a saucepan, mix with the glucose, sugar, salt and 2 tablespoons of water and leave it to boil for 4 minutes. Add the sliced almonds and mix. With this topping, the cake or pastry is spread, which is then baked and then baked further for another 15 minutes.