Creamy condensed cream for cake. Cream of boiled condensed milk and butter step by step recipe

Many confectionery products contain some kind of cream. The creamy mass can play the role of a layer between the cakes, filling or decoration.

Various versions of cream with the addition of boiled condensed milk are very popular. It has a peculiar caramel flavor, texture suitable for making cream.

How to choose condensed milk

The product itself is affordable, now it is not even necessary to boil milk yourself, you can buy boiled condensed milk of industrial production.

If you cook condensed milk yourself, do not forget to keep an eye on the boiling of water, add it as needed.

The jar must be completely covered with water during cooking.

Cooking should be 1.5-2 hours if the milk is 8% fat, and 2-2.5 hours if the milk is 8.5% fat.

• Important! Pay attention to product labeling. High-quality condensed milk is prepared in accordance with the requirements of GOST, contains only milk and sugar - only such a product can be called Condensed Milk, Condensed Milk with Sugar. If the bank says "Condensed milk", it contains a product made according to the requirements of technical specifications, it may contain additives, including even vegetable fats.

Creams based on boiled condensed milk are suitable for different types baking. They go well with biscuit, shortcrust pastry, suitable for filling eclairs and waffles. Creams are also used for layering pancake pies.

1. All ingredients for the cream must be at the same temperature, otherwise the mass may exfoliate. Room temperature products are best mixed and whipped.
2. If the cream contains butter, it must be kept at room temperature until softened, but in no case should it be melted.
3. If the cream still separates, it should be slightly heated in a microwave oven or in a water bath, and then mixed thoroughly.
4. If you want to get a cream of a light shade, you can use boiled condensed cream.
5. If the cream contains sour cream or cream, it is recommended to beat them first to increase splendor.
6. The butter is added to the cream in small pieces, it can also be beaten beforehand.
7. To improve the plasticity of thick condensed milk, you can first add a little fat milk or cream to it and beat it, then prepare the cream.
8. If the cream contains bulk products (sugar, powdered sugar, cocoa, flour), they must first be sieved through a sieve to eliminate lumps.
9. If the cream contains fruits, berries, nuts, candied fruits, dried fruits or other similar components, when adding them, reduce the speed of the mixer. And it is better to add them to the cream after whipping and mix thoroughly.
10. You can diversify the taste of boiled condensed milk cream by adding rum, cognac, vanillin, and various flavoring essences.
11. A more delicate taste of the cream will give the addition of ordinary (not boiled) condensed milk. The proportions when adding 2 types of condensed milk can be arbitrary and depend on your taste preferences.
12. In these recipes, dairy products of a certain fat content are used:

• cream 33%;
• butter 72.5% (but you can use a higher percentage of fat, for example, 82.5%);
• sour cream 25%.

This provides the cream with a fairly dense consistency and allows it to hold its shape. The fat content of condensed milk does not play a fundamental role, its texture, especially after boiling, remains quite dense.

Recipe Collection

All of these types of creams are suitable for layering and stuffing products.

To decorate cakes and pastries, it is better to use creams prepared with the addition of butter. In such a case, it can be added a little more than indicated in the recipe.

With butter

Ingredients

Cooking

1. Mix condensed milk and butter, adding it in small pieces.
2. Beat with a mixer until a homogeneous creamy mass is obtained.

With sour cream

Ingredients

• 1 can of boiled condensed milk;
• 2 cups sour cream (the glass is filled to the risk).

Cooking

1. Beat sour cream until fluffy.
2. Add condensed milk 1 tbsp. l., continuing to beat, until a homogeneous creamy mass is obtained.

With sour cream and butter

Ingredients

• 1 can of boiled condensed milk;
• 1 pack (200 g) butter;
• 1 glass of sour cream.

Cooking

1. Mash and beat butter.
2. Add sour cream while continuing to beat.
3. Add condensed milk 1 tbsp. l., continuing to beat at high speeds of the mixer, until a homogeneous creamy mass is obtained.

With cream and butter

Ingredients

• 1 can of boiled condensed milk;
• 1 cup heavy cream;
• 1 pack (200 g) butter

Cooking

1. Whip cream until thick.
2. In a separate bowl, mash and beat the butter.
3. Continuing to beat, 1 tbsp. l. add 0.5 cans of condensed milk.
4. Combine both mixtures obtained and beat until a fluffy homogeneous mass is obtained.

With sour cream and cottage cheese

Ingredients

• 0.5 cans of boiled condensed milk;
• 1 glass of sour cream;
• 2 tbsp. l. powdered sugar;
• 200 g of cottage cheese (it is better to take 9%).

Cooking

1. Mix sour cream with powdered sugar and beat.
2. Squeeze the cottage cheese if necessary, wipe through a sieve.
3. Add grated cottage cheese to sour cream, beat the mixture until a fluffy homogeneous mass is obtained.

Custard

Ingredients

• 0.5 cans of boiled condensed milk;
• 1 glass of whole milk;
• 3 art. l. wheat flour;
• 2.5 st. l. Sahara;
• 0.5 (100 g) packs of butter.

Cooking

1. Pour milk into a saucepan, add sugar and heat over low heat until the sugar is completely dissolved.
2. Sift the flour, add to the sweetened milk, mix the ingredients and beat with a mixer until a homogeneous mass without lumps is obtained.
3. Heat the resulting mixture in a water bath until thickened, stirring constantly. Then remove from heat, cool.
4. In a separate container, mix the butter and condensed milk, beat lightly.
5. Combine both mixtures obtained, beat until a fluffy homogeneous mass is obtained.

A universal additive suitable for all cream recipes is vanillin. Optionally, add 1 sachet at the mixing stage.

Cream of condensed milk for biscuit cake can be prepared at home. Subject to all recommendations, a tender mass is obtained, which can be supplemented with cream or butter.

It is worth noting that this cream is very light. In addition, it can be used not only for making cakes, but also for waffles, cookies and cakes. acts as a base. The finished cream can be diversified by adding chocolate, honey, nuts, a mixture of berries and fruits. You can experiment and introduce each time into the mass new component. The taste of the cream will change significantly.

Classic recipe

So, how to make condensed milk cream for biscuit cake? For starters, consider classic version. It is easy to prepare. Of the components you will need:

• condensed milk - one can;
• butter based on animal cream - 200 grams.

Cooking process

To prepare a cream of condensed milk for a biscuit cake, you should remove the butter from the refrigerator in advance. This component must be at room temperature. The softened butter must be cut into cubes, placed in a deep container, and then gently beat with a mixer at low speed. As a result, the mass should become homogeneous. In time, it takes no more than five seconds.

Condensed milk should be gradually introduced into the butter. Don't add the whole jar at once. Each time you need to add no more than 2 tablespoons of condensed milk. In this case, the components should be whipped with a mixer. The speed can be increased if desired. The cream will be ready when the mass stops sticking to the walls of the container.

Recipe Features

Such a cream of condensed milk for a biscuit cake should be used immediately after preparation. It is not recommended to store it. You can use the finished mass not only for biscuit. This cream goes well with both waffle and shortbread cakes.

The mass can be used as an impregnation and lubricate the cakes with it or to decorate the top cake. If necessary, cream from liquid condensed milk can be added natural dye, such as carrot or beet juice.

Classic cream with sour cream

Cream for condensed milk cake with butter can be prepared with sour cream. Of the components you will need:

• cream-based butter - 200 grams;
• condensed milk - ½ can;
• sour cream - 200 grams;
• walnuts - 300 grams.

How to cook

Cream-based butter should be left for some time in a warm room. The product should become soft. Beat the butter with a mixer, gradually introducing liquid condensed milk into it. In the resulting mass, add sour cream and mix everything again.

Walnuts must be peeled and chopped, and then added to the cream. All components should be beaten again. This cream of condensed milk with butter is ideal for cakes.

Custard

How to cook on the basis of condensed milk custard? You will need:

• condensed milk - 200 grams;
• whole milk - 1 glass;
• butter from animal cream - 100 grams;
• flour - 2 large spoons;
• sugar - 2 large spoons.

How to cook

This condensed milk cream recipe is a little more complicated than the previous ones. To begin with, it is worth pouring milk into the pan, and then add flour and sugar to it. The components should be mixed well. In this case, lumps may appear. There is no need to stir them. When whipping with a mixer, the lumps will break.

Boil milk with sugar until the mass changes color. In this case, everything must be mixed regularly. Otherwise, the cream will burn. The finished mass should be cooled to room temperature, and then add condensed milk and butter into it. Products should be beaten with a mixer. After that, you can start decorating baking. To get a delicious cream for condensed milk biscuit cake, you can add alcohol to it: liquor, cognac, rum. Vanillin or fruit essences are also suitable as a flavoring agent.

Cream with boiled condensed milk

To prepare a cream of boiled condensed milk and butter, you need a few ingredients. For this use:

• butter based on animal cream - from 180 to 200 grams;
• condensed milk - one can or 380 grams.

Step by step cooking

So, how to make a cream of boiled condensed milk at home. The first thing to do is prepare the components. The oil should be left in a warm room for a while. The product should become soft. As for condensed milk, it should be boiled. The product must be placed directly in the jar in a container with water. The liquid should completely cover everything. Condensed milk should be boiled for 90-120 minutes. At the end, the jar should be removed and left to cool completely. Do not open condensed milk hot.

Butter should be beaten until a fluffy white mass is formed. This takes no more than 2 minutes. Continuing to beat the product, you need to add boiled condensed milk to it. You need to do this in small portions. Cream of boiled condensed milk and butter should be fluffy and light. When all the components are mixed, it is recommended to beat the mass for another 3 minutes.

Recipe with sour cream and boiled condensed milk

To prepare such a cream, you need to prepare:

• sour cream, preferably fatty - 400 grams;
• boiled condensed milk - 300 grams;
• cream thickener - 10 grams.

Sour cream for the preparation of such a cream should be not only oily, but also thick enough. Refrigerate before whipping. Pour sour cream into a deep container, and then add condensed milk. Beat the components at a low speed, gradually increasing it. The process takes 2 to 3 minutes. The cream should acquire the desired consistency. Finally, add the cream thickener to the mass and mix gently.

This cream is ideal for biscuit cakes, even store-bought ones.

Cream with cottage cheese and condensed milk

To cook and cottage cheese, you will need:

• powdered sugar - half a glass;
• condensed milk - ½ can;
• cottage cheese, preferably low-fat - 1 pack, or 250 grams.

Cottage cheese should be combined with powder and beat. Condensed milk must be carefully introduced into the resulting mass. Add this component should be a few tablespoons at a time, without stopping to whip the cream. The result should be a homogeneous and lush mass. Such a cream can be used both for and for impregnation of its cakes.

chocolate cream

For chocolate lovers, there is also a recipe for condensed milk cream. To prepare it, you need:

• cream-based butter - 150 grams;
• powdered sugar - 3 large spoons;
• cocoa powder - 3 large spoons;
• condensed milk - 3 large spoons;
• cognac - 1 large spoon.

How to make chocolate cream

To prepare a cream of condensed milk and cocoa, you should remove the butter in advance, soften it, and then beat until a white mass is formed. It is also worth adding condensed milk and powdered sugar here, and then pour in cognac.

The components should be thoroughly beaten. If desired, cognac can be replaced with brandy or liquor. Add cocoa powder to the finished mass. The cream must be well whipped. Its color should become uniform. The cream will be ready when the mass acquires a slight sheen.

Recipe with egg and condensed milk

For cooking you will need:

• cream-based butter - 300 grams;
• condensed milk - 200 grams;
• yolks from 2 eggs;
• liquor;
• vanillin.

Butter should be removed from the cold in advance and left in a warm room. When the product becomes soft, it should be beaten until a white homogeneous mass is formed. Condensed milk must be added to the butter. This should be done gradually, carefully adding a few tablespoons at a time. In this case, the mass should be whipped without stopping at low speed.

Without stopping, it is necessary to bring the yolks into the cream. You need to add them one by one. In conclusion, it is worth adding liquor and vanillin to the mass. The last component can be replaced with another spice. The cream should be whipped again about uniformity.

Cooking Tricks

To make a cream of condensed milk, you can resort to little tricks:

• if cognac is added to the mass, then it will acquire the taste of walnuts;
• if the cream is too sweet, then you should add a little lemon juice to it;
• so that the mass acquires a fruity taste, you can add grated banana when whipping;
• in order for the cream to acquire the taste of a Bounty bar, it is worth adding crushed coconut pulp and dry milk to it;
• not only cocoa can be added to the mass, but also various chopped nuts, and even fresh coffee.

Cream for condensed milk cake with butter is prepared very quickly and simply. Thanks to a variety of additives, you can get completely different flavors. To give the mass the desired shade, you can use food coloring or juices of berries, vegetables and fruits. To biscuit cake It turned out delicious, you should soak it well. For this, condensed milk with boiled warm, but not hot water, combined in a ratio of 1 to 3. Cream can be put on top of the soaked cake. After cooking, the cake should be placed in the refrigerator for at least a few hours. Then it will turn out more tasty and tender.

The tastes of childhood... What, at times, wonderful rhythm of nostalgia these words echo in the heart. Someone will have “Napoleon” or “Kyiv” in their thoughts, someone will think about cakes “Honey cake” or “Ryzhik”, and some faces will be lit up with a smile from memories of homemade nuts with condensed milk.

Can modest miniature cookies compete with such famous confectionery masterpieces? Nuts can, because they were not only a hit of the Soviet times on a par with popular cakes, but they also have something in common - delicious cream with condensed milk. It is his recipe that many hostesses prefer when planning the preparation of cakes, wafer rolls, pastries, cupcakes, homemade nuts and other products.

If someone is not too fond of desserts with condensed milk, considering them somewhat cloying, having prepared a cream, he will be pleasantly surprised. Custard, in combination with butter or cream cheese, the cream turns out to be incredibly light, tender and moderately sweet.

Cream of condensed milk and butter

“You can’t imagine it easier” - such a motto, without a doubt, can be attributed to this recipe. Fast process, minimum products and fabulous taste.

Ingredients:

• Boiled condensed milk - 600 gr
• Butter - 400 gr

How to cook oil cream with condensed milk:

In idle classic recipe cream for cake with condensed milk, you can include vanilla (1-2 tsp), liquor or cognac for flavor (1-2 tbsp)

Custard with condensed milk

Compared to buttercream, custard is a step up in complexity. However, its taste is more delicate and light, which is ideal for almost any product.

By the way, about products: experimenting with desserts, the hostesses found an interesting and tasty way- use the recipe for custard from condensed milk in the preparation of fillings for honey biscuits.

Ingredients:

• Boiled condensed milk - 400 gr (1 can)
• Milk - 300 ml
• Butter - 70 gr
• Egg - 2 pcs
• Flour - 1 tbsp. a spoon
• Vanilla sugar - 1 sachet (1 tablespoon)

Cooking:

In order to properly prepare custard with condensed milk, it is important to bring the egg-milk mass to the desired density during cooking. If it is sufficiently liquid, similar to jelly, after adding oil and condensed milk, many small grains may form in the cream, which will make it difficult to whip it. In order to eliminate the risk of burning, it is recommended to brew the cream in a water bath, but in this case it will thicken in 10-15 minutes.

Before using the cream, for a more refined taste, the cakes are often smeared with canned pineapple juice.

Cream with condensed milk and Mascarpone cheese

Those who are familiar with the taste of "Tiramisu" will surely agree that the famous Italian "Mascarpone" is an ideal component of desserts. The taste of cream from this cheese, condensed milk and cream is beyond praise. In case the store doesn't have Mascaropne, any other cream cheese like Philadelphia will do.

Ingredients:

• Cream 33-35% - 450 ml
• Mascarpone - 400 gr
• Condensed milk (boiled or plain) - 400 gr

How to make cream from condensed milk and Mascarpone:

Due to fatty cream, the finished cream is light, airy and keeps its shape perfectly. But, if you need an even more fluffy mass, you can whip the cream to soft peaks in a separate container, then gently combine with cheese, condensed milk and mix with folding movements.

These condensed milk cream recipes are considered the main and most successful: the cooking process is simple, and the taste is amazing. You can diversify the fillings with flavored additives, nuts, berries or fruits.

There are many recipes for making creams without adding butter. They turn out to be light, tender, suitable both for filling desserts and for leveling and decorating them. They are made from cream and curd cheeses, cottage cheese, cream, sour cream and whole milk with the addition of starch. For color, aroma, they are supplemented with cocoa, coffee, berries, cognac and vanilla. Cream for condensed milk cake without butter is made from classic or boiled condensed milk.

From boiled milk with cream

Simple quick recipe from two products. The mixture is soft and sweet. Great for filling various kinds confectionery.

Ingredients

• Boiled condensed - 1 can;
• Cream with a fat content of 33% - 500 ml.

Cooking

It turns out thick, suitable for leveling and decorating products. It can be supplemented with cocoa or vanilla.

Ingredients

• Milk - 200 ml;
• Condensed milk - 360-380 gr.;
• Starch - 40 gr.;
• Egg(yolk) - 1 pc.

Cooking

A sweet mix of light texture with notes of cheese, it soaks the cake layers well. If you freeze it, you get delicious ice cream.

Ingredients

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• Almette - 500 gr.;
• Classic condensed milk - 250 gr.

Cooking

1. Pour the sweet mass into a bowl, add cottage cheese.
2. Beat well until thick.

Cream without oil can also be made from sour cream, cream cheese and cottage cheese. Cream cheese (Mascarpone or Philadelphia) is simply whipped with boiled or plain sweetness. Cottage cheese before manufacturing is crushed, rubbing through a sieve, 200 gr. take 100 gr. milk. A mixture of sour cream is obtained with a slight sourness, per 500 gr. take 1 jar of boiled sweets. They are supplemented with fresh berries (strawberries, wild strawberries, raspberries), crushed before adding them. If supplemented with bulk ingredients, then be sure to sift through a strainer so that lumps do not form in the mass.

Choose any way of making and delight your loved ones with delicious desserts.

Cream with boiled condensed milk for the cake turns out to be incredibly appetizing, although it is prepared quickly and simply. The cream is suitable for layering cakes, and it can also be used to decorate various confectionery products, fill eclairs, tubes and nuts.

How to make cream from boiled condensed milk?

A cream based on boiled condensed milk can be prepared even by a schoolboy, but in order for the impregnation to turn out delicious, you need to have some knowledge and skills. This will avoid incidents in the cooking process and do everything at the highest level.

1. You can buy condensed milk ready-made, but it is better to cook it yourself, it will be tastier.
2. The components for the cream must be beaten with a mixer at low speed.
3. To prepare the cream, it is important to use the most natural and high-quality products.
4. So that the cream does not exfoliate, it is better that the products used are at about the same temperature.

Custard with boiled condensed milk is great for layering biscuits, Napoleons and other cakes. After complete cooling, the cream becomes thicker, and therefore it is necessary to coat the cakes with them while it is still warm, but for stuffing tubules or eclairs, it is better to use it after thickening.

Ingredients:

• milk 3.2% fat - 200 ml;
• butter - 120 g;
• granulated sugar - 50 g;
• sifted wheat flour - 70 g;
• vanilla sugar - 10 g;
• boiled condensed milk - 200 g.

Cooking

1. Milk is rubbed with sugar, flour and vanillin are added.
2. Place the dishes with the mass on the stove and, stirring, boil over low heat until thickened.
3. When the mass has cooled slightly, add condensed milk, butter.
4. Beat the cream with boiled condensed milk until smooth.

With boiled condensed milk for a cake, it has a pleasant delicate taste with a slight sourness. It is great for layering honey cakes, and it can also be used for other confectionery products. In addition, such a cream is served as a filler for ice cream, and in order for the finished cream to separate, all components must be at the same temperature when combined.

Ingredients:

• boiled condensed milk - 350 g;
• cognac or rum - 1 tbsp. a spoon;
• fat sour cream - 500 g.

Cooking

1. Connect all components.
2. Using a mixer, beat everything until the cream with boiled condensed milk and sour cream for the cake becomes completely homogeneous.

Cream for cake with boiled condensed milk, the recipe of which is presented below, turns out to be airy and tender. Such a cream is great not only for a layer of cake layers, it also harmonizes very well with fruits, but it is not suitable for decorating confectionery products, because it does not hold its shape at all.

Ingredients:

• fat cream - 400 ml;
• boiled condensed milk - 1 can.

Cooking

1. Whip the chilled cream until fluffy.
2. About a third of the cream is taken, mixed with boiled condensed milk and whipped.
3. Next, transfer the device to the minimum speed and mix the mass with the rest of the cream.

With boiled condensed milk for a cake, it is a universal product, it is used for layering cakes and for decorating products, because after hardening the cream retains its shape perfectly. It is only important to use natural butter with a high percentage fat content and high-quality condensed milk.

Ingredients:

• condensed milk - 250 g;
• butter 82.5% fat - 250 g;
• sour cream - 250 g;
• vanilla sugar - 10 g.

Cooking

1. The softened butter is mixed with boiled condensed milk with a mixer.
2. Continuing to beat, sour cream is introduced in a spoonful.
3. At the end, add vanilla sugar or vanillin and beat well again.

With boiled condensed milk, it has a delicate structure and a unique taste. Cottage cheese in this case should be used soft, granular here will not work, because the mass will not reach the desired consistency. Instead of milk, cream can also be used here; if desired, chopped nuts can be added to the cream.

Ingredients:

• boiled condensed milk - 150 g;
• milk - 60 ml;
• cottage cheese - 250 g.

Cooking

1. Soft cottage cheese and milk are placed in the blender bowl.
2. Beat until smooth, add boiled condensed milk and beat again.

Cream cheese with boiled condensed milk

With boiled condensed milk, you can cook in a matter of minutes. At the same time, it turns out incredibly appetizing and tender. Instead of mascarpone, you can use other soft cream cheeses. This cream is best for soaking light biscuit with the addition of fruits or berries.

Ingredients:

• condensed milk - 1 can;
• powdered sugar;
• mascarpone - 500 g.

Cooking

1. Mascarpone is mixed with powdered sugar and beaten with a mixer until smooth.
2. Gradually add boiled condensed milk and mix.
3. Beat the mass again with a mixer, and as soon as it becomes homogeneous, the cream with boiled condensed milk and mascarpone for the cake is ready.

Butterscotch cream with boiled condensed milk

The delicious cream of boiled condensed milk for the cake presented in this recipe has been familiar to many since childhood. At a time when there were not as many sweets as now in stores, this cream was often prepared and used for a layer of delicious waffle cakes, for stuffing tubes, nuts and eclairs.

Ingredients:

• condensed milk - 400 g;
• butter - 200 g.

Cooking

1. Condensed milk is boiled right in the jar for about 2 hours, then poured cold water and cool down to room temperature.
2. softened naturally beat the butter, add boiled condensed milk and beat again until smooth.
3. If desired, a little cognac or rum can be added to the finished cream from boiled condensed milk, if the product will not be eaten by children later.

Cream ice cream with boiled condensed milk

The recipe for cream with boiled condensed milk, presented below, will help make any cake very tasty. Cream thickener will give finished product viscosity. Beat the components with a mixer, starting at a low speed and gradually increasing it. Sour cream in this case is better to use fat.

Ingredients:

• boiled condensed milk - 300 g;
• cream thickener - 10 g;
• sour cream - 400 ml.

Cooking

1. Sour cream is combined with condensed milk.
2. The resulting mass is whipped with a mixer.
3. Cream thickener is added, mixed and the cream is used for its intended purpose.

Based on boiled condensed milk, they even cook with yogurt. Fermented milk product it is better to choose natural, without fillers and flavors. As in other recipes, it is advisable to use self-brewed condensed milk here. If you want the cream to thicken after cooling, it is better to add a package of a special thickener for sour cream or cream to it.

Ingredients:

• condensed milk - 1 can;
• natural yogurt - 250 g.

Cooking

1. Condensed milk is boiled for 2 hours on low heat.
2. When the product has cooled down a bit, mix it with natural yogurt until splendor and uniformity.

Cream of boiled condensed milk with the addition of cocoa and cognac will become one of the most favorite for everyone who tries it at least once. The cream comes out fragrant, very appetizing, but not cloying. It has a delicate, one might even say silky texture. It is used for spreading cake layers, for decorating cupcakes and other desserts.

Ingredients:

• butter 82.5% fat - 180 g;
• boiled condensed milk - 200 g;
• cocoa powder - 50 g;
• cognac - 25 ml.

Cooking

1. Softened butter is placed in a bowl, cocoa powder is added and mixed with a mixer at low speed.
2. Add boiled condensed milk, cognac and continue to beat, gradually increasing the speed of the device.
3. When the mass acquires a uniform consistency, the cream with boiled condensed milk and butter will be completely ready for further work.

How to make cream from boiled condensed milk so that it is tasty, thick, but at the same time light, is a question that worries many novice confectioners. Cream of condensed milk and bananas will satisfy all of the above requirements. In addition, such a cream comes out less high-calorie than traditional fillings with the addition of oil, while ripe bananas should be chosen, because they are both tastier and more aromatic than unripe fruits.