Strawberry confit for cake

Beautiful, bright, tasty, ideal for baking! Confit is a fragrant fruit and berry layer that is used in baking a wide variety of cakes. It can be prepared from berries and fruits that harden with gelatin. We will cook strawberry confit using gelatin.
74
133023
Emma SmithEmma Smith
Author of the recipe
Strawberry confit for cake
Calories
57Kcal
Protein
1gram
Fat
0gram
Carbs
13gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 6

Step-by-step preparation

Cooking timeCooking time: 20 mins
  1. STEP 1

    STEP 1

    How to make a confit? Prepare the necessary ingredients. In spring and summer, it is better, of course, to use fresh strawberries - the layer will be more flavorful with it. And in other seasons, frozen berries are suitable. When using fresh berries, choose ripe, aromatic and pleasant-tasting ones. You can take gelatin powder or in slabs.

  2. STEP 2

    STEP 2

    Soak the gelatin in 50 ml of cold water and leave to swell for 10 minutes. If you have gelatin in plates, then also soak it in water.

  3. STEP 3

    STEP 3

    If you are preparing confit from frozen berries, as I did, defrost them first and save the juice. If using fresh berries, wash them and remove the stems.

  4. STEP 4

    STEP 4

    Place strawberries in a saucepan, add sugar, pour in 30 ml of water.

  5. STEP 5

    STEP 5

    Blend everything with an immersion blender until smooth. You can also use a regular stationary blender. It is important that there are no whole unchopped pieces left in the puree.

  6. STEP 6

    STEP 6

    If you want to get a more homogeneous puree, without seeds, rub it through a fine sieve.

  7. STEP 7

    STEP 7

    Place the saucepan over medium heat and, stirring, bring the puree to a boil. Boil, stirring, for 1 minute and remove the saucepan from the heat.

  8. STEP 8

    STEP 8

    Immediately add the swollen gelatin to the hot puree and mix the mass thoroughly so that the gelatin is completely dispersed throughout it. In the case of sheet gelatin, remove it from the water, squeeze it lightly, add to the strawberry puree and stir. Let the mixture stand for a while and cool slightly.

  9. STEP 9

    STEP 9

    The cooled confit can be immediately poured onto the surface of the cake (the cake should be in a cooking ring so that the confit does not drip off it). In this case, the confit should cool to room temperature so that the hot puree does not melt the layers of the cake. After pouring the cake, you need to put it in the refrigerator so that the confit hardens.

  10. STEP 10

    STEP 10

    Confit can also be placed inside the cake as a layer. In this case, it needs to be frozen. Cover a culinary ring of the required diameter (from 18 to 24 cm depending on the desired thickness) with cling film on one side (in the video I show how to do this) and immediately place it on a flat surface in which you will freeze confit (plate, board). Pour the cooled puree inside and leave to cool completely at room temperature.

  11. STEP 11

    STEP 11

    Then transfer to the freezer for 3-4 hours. After this, the frozen berry layer can be used for its intended purpose. I placed it on top of the cake. Or you can put it inside between layers of cream. Bon appetit!

Comments on the recipe

Author comment no avatar
Natalia M
17.08.2023
5
I’ve been looking at the recipe for strawberry confit for a cake for a long time, but I still haven’t decided to make it. And then there were some strawberries left in the refrigerator that no one wanted to eat anymore. It was possible to cook compote, but I wanted to try my hand and learn how to make confit)) It turned out to be just 250 g of strawberries, I observed all the proportions and measured them accurately. I also rubbed the strawberry puree through a strainer to remove the seeds. I poured the confit into a springform pan wrapped in cling film. I made the diameter 16 cm. I froze it overnight, then took the circle out of the mold, wrapped it in a bag and put it back in the freezer. Now I need to prepare the cake) I removed a little shavings to taste it, I liked it and the consistency was so interesting, like airy jelly. I hope the confit will behave well in the cake, at least I will do everything according to the instructions in the recipe.