Cake confit is a filling or layer for dessert that complements the creamy cake layers. Confit is prepared by boiling pureed berries and fruits with the addition of sugar and any gelling agent, gelatin, agar-agar or pectin. Confit perfectly preserves the structure of the cake, adds berry flavor and aroma, and makes the dessert beautiful when cut.
Berry confit for cake with gelatin
Berry confit, which came to us from French cuisine, is an ideal layer for a cake, making the dessert bright, beautiful and tasty. For it, they take various fresh or frozen berries, and even mixed ones, and use sheet or instant gelatin. To obtain a homogeneous confit texture, the berries are crushed in a blender.
- Berries 200 (grams)
- Granulated sugar 70 (grams)
- Water 50 (milliliters)
- Gelatin 6 (grams)
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How to make cake confit at home? Carefully sort the berries, removing stems and damaged specimens. Then rinse them with cold water and remove excess liquid through a colander. In a separate bowl, grind the berries to a smooth puree using an immersion blender. -
Pour the resulting puree into a saucepan, add the calculated amount of sugar and place on low heat. -
While stirring continuously until the sugar is completely dissolved, bring the berry puree to a boil and turn off the heat. -
At the same time as processing the berries, soak sheet or instant gelatin in cold water. -
Cool the berry puree to 50–60°C, add the swollen gelatin to it and stir thoroughly. -
Prepare a confit pan, such as a springform ring, and line it with a piece of cling film. -
Pour the puree with gelatin into the prepared form and leave for a while so that the gelatin sets. To make the confit harden faster, you can place the pan in the freezer for 2 hours. -
Carefully remove the frozen berry confit from the mold and, without defrosting it, you can place it on the cake and form the cake. Delicious and successful baking!
Strawberry confit for frozen strawberry cake
Strawberry confit for layering the cake is the most popular among other options. It is prepared with either gelatin or starch. In this recipe we prepare confit from frozen strawberries and cornstarch. The confit will be smooth, thick, not too sweet and sour. It does not hold a stable shape and is used as a thin layer of cake or as a decoration for the top of baked goods.
Cooking time: 30 minutes.
Cooking time: 30 minutes.
Servings: 6.
Ingredients:
- Frozen strawberries – 300 gr.
- Sugar – 150 gr.
- Corn starch – 20 gr.
Cooking process:
Step 1. Immediately prepare the ingredients for preparing the confit in the quantities specified in the recipe.
Step 2. Defrost frozen berries using a microwave in pulse mode: several times for 15–20 seconds.Then, without draining the juice, transfer the strawberries to the blender bowl.
Step 3. For a few seconds and at low speed, puree the thawed strawberries.
Step 4. Pour the prepared strawberry puree into a saucepan with thick walls and add the required amount of sugar and cornstarch to it. It is not advisable to replace this starch with potato starch.
Step 5. Place the saucepan with the puree over medium heat. Bring the puree to a boil while stirring continuously and then simmer over low heat for five minutes until the confit thickens. Turn off the fire. Cool the confit to room temperature.
Step 6. You can immediately use the prepared strawberry confit to layer the cake or pour it into a dry, clean jar and store it covered in the refrigerator. Delicious and successful baking!
Delicious cherry confit for cake
Cherry cake confit is quick and easy to prepare. It is better to use fresh cherries for this, but it can also be made from frozen berries. Prepare confit based on gelatin or agar-agar, according to your choice. If the cake with cherry confit also contains sweet cream, the amount of sugar can be reduced so that it does not turn out cloying.
Cooking time: 30 minutes.
Cooking time: 30 minutes.
Servings: 6.
Ingredients:
- Fresh cherries – 350 gr.
- Sugar – 80 gr.
- Leaf gelatin – 10 g.
- Drinking water – 90 ml.
Cooking process:
Step 1. Break the leaf gelatin into pieces and pour in 90 ml of cool water to swell.
Step 2. Peel the cherries, place them in a separate bowl and mix with the calculated amount of sugar.
Step 3. Then, using an immersion blender, puree the cherries and sugar until smooth.
Step 4.Pour the resulting puree into a small, thick-bottomed saucepan and bring to a boil over medium heat.
Step 5. Remove the pan from the stove, cool the puree a little and transfer the swollen gelatin to it. Then mix these ingredients well with a whisk or beat again with a blender so that the gelatin in the puree is completely dissolved.
Step 6. Pour the prepared cherry confit into a special form, cover with cling film and place in the freezer for an hour to harden. Then you can use it to layer the cake. Delicious and successful baking!
How to prepare raspberry confit for a cake?
Raspberry confit in the cake layer gives the dessert a special taste, beautiful appearance and beneficial properties of raspberries. It is prepared on the basis of seedless raspberry puree and gelatin, agar-agar or pectin are used as thickeners. Confit with gelatin is used to assemble chilled cakes, confit with agar-agar is used to layer a hot sponge cake, and confit with pectin is used to layer thick cakes.
Cooking time: 20 minutes.
Cooking time: 20 minutes.
Servings: 6.
Ingredients:
- Raspberry puree – 300 gr.
- Sugar – 75 gr.
- Gelatin – 10 gr.
- Drinking water – 90 ml.
- Potato starch – 10 g.
Cooking process:
Step 1. Any cake with layers of raspberry confit will not only be tasty, but also beautiful in cut.
Step 2. Immediately prepare the ingredients for the confit according to the suggested recipe.
Step 3. Place freshly peeled raspberries in a thick-bottomed saucepan.
Step 4. Using an immersion blender, puree the raspberries until smooth.
Step 5. Fill the gelatin in a small cup with cold water to swell.
Step 6. Place the raspberry puree on medium heat and heat to 35°C, which is preferably determined with a pyrometer.Mix sugar with potato starch and pour this mixture into heated raspberry puree. Then mix everything well and keep it on the fire for 2 minutes so that it is not hotter than 90°C.
Step 7. Turn off the heat. Add the swollen gelatin to the puree and stir until it is completely dissolved. Leave the confit to cool.
Step 8. Cover the confit dish with cling film.
Step 9. Pour the cooled raspberry mixture into it and spread in an even layer.
Step 10. Cover the confit with film and place in the freezer until completely frozen. You can prepare several preparations at the same time and store them in the freezer.
Step 11. Once the confit has completely hardened, you can assemble the cake.
Step 12. Place raspberry confit between the cake layers, topping them with any cream.
Step 13. Let the cake brew and you can serve it with tea. Delicious and successful baking!
A simple recipe for orange confit for cake
An excellent option for layering a cake would be orange confit. It goes well with cakes made from various doughs, but is especially suitable for chocolate cakes. For confit, choose small oranges with thick peel and seeds, which contain a lot of pectin and help the confit harden. We prepare confit from orange and orange juice, and thickeners will be gelatin and corn starch.
Cooking time: 15 minutes.
Cooking time: 15 minutes.
Servings: 6.
Ingredients:
- Orange – 1 pc.
- Orange juice – 150 ml.
- Sugar – 1 tbsp.
- Gelatin – 10 gr.
- Water – 120 ml.
- Corn starch – 10 gr.
Cooking process:
Step 1. The prepared orange confit for the cake will delight you with both its taste and appearance.
Step 2. First of all, measure the amount of ingredients for the confit according to the recipe. Fill the gelatin with water and let it swell.
Step 3. Rinse the orange well, remove the peel, divide it into slices and remove the white layers and seeds. Cut the slices into small pieces.
Step 4: Place the sliced orange in a small saucepan and add a spoonful of sugar to it.
Step 5. Pour 150 ml of prepared or freshly squeezed orange juice into a saucepan and place it over medium heat. Heat the orange mixture, but do not bring it to a boil. Place the swollen gelatin and corn starch diluted in a small amount of water into the hot mixture. Mix everything thoroughly until the gelatin is completely dissolved and turn off the heat.
Step 6. Then pour this mass into a separate bowl.
Step 7. Let it cool a little.
Step 8. To form the confit, take a regular pastry ring.
Step 9. Cover it with a piece of cling film.
Step 10. Pour the orange mixture into the ring, spreading it in an even layer. Cover the ring with a second piece of film and place in the freezer until completely frozen.
Step 11. Carefully remove the orange confit from the mold, transfer it to a clean bag and can be used to assemble the cake at any time.
Step 12. Your product will end up bright and fragrant.
Step 13. Before assembling the cake, remove the orange confit from the bag and place it in the cake without defrosting it.
Step 14. Thawed orange confit can be served for dessert without cake; it will be original and tasty.
Step 15. Any cake with orange confit will delight you with its appearance and taste. Happy baking!
Blackcurrant confit for cake
Blackcurrant confit, which has a special aroma and beneficial properties, will be no less tasty than other berries.Currant confit is prepared from fresh berry puree or prepared blackcurrant jelly. Gelatin is used as a thickener and a little cornstarch is added to give the confit a velvety texture.
Cooking time: 20 minutes.
Cooking time: 20 minutes.
Servings: 6.
Ingredients:
- Blackcurrant puree – 280 gr.
- Sugar – 80 gr.
- Gelatin – 8 gr.
- Water – 80 ml.
- Corn starch – 12 gr.
Cooking process:
Step 1. Immediately soak gelatin in ice water in a ratio of 1:6 to water. Puree the currants using an immersion blender or use ready-made currant puree.
Step 2. Place the required amount of currant puree into a saucepan and bring to a boil over low heat. Then pour sugar into the hot puree and pour in cornstarch diluted in a small amount of water. Cook the puree for a couple of minutes while stirring continuously until the mixture thickens.
Step 3. Then pour the thick puree from the saucepan into a separate bowl. Add the swollen gelatin to it and mix thoroughly until it is completely dissolved.
Step 4. To form the confit, take a ring slightly smaller in diameter than the cake layers. Cover it with a piece of cling film and pour the currant mixture into the ring.
Step 5. Then cover the confit with cling film and place in the freezer for one hour to harden. You can use the prepared blackcurrant confit as a layer for your cake. Happy and delicious baking!
Banana confit for cake at home
Banana confit will be an excellent layer for your cake, and it will appeal not only to lovers of banana baked goods. The bananas are not completely crushed into puree, but small pieces are left, which makes it more interesting. Prepare confit with gelatin and lemon.Banana confit can be stored in the freezer for several weeks.
Cooking time: 30 minutes.
Cooking time: 30 minutes.
Servings: 6.
Ingredients:
- Bananas – 2 pcs.
- Sugar – 2 tbsp.
- Lemon juice – ½ tbsp.
- Leaf gelatin – 10 g.
- Drinking water – 200 ml.
Cooking process:
Step 1. Peel the bananas for confit and cut them into small pieces.
Step 2. Place the sliced bananas in a saucepan with a thick bottom, pour in the calculated amount of sugar and pour in lemon juice.
Step 3. Then pour 200 ml of hot water into the pan with the bananas and place on medium heat. Cook the bananas with continuous stirring for 3-5 minutes from the start of boiling.
Step 4. Turn off the fire. Pour gelatin into the pan, stir and leave for 5-8 minutes to swell. Then chop the banana mass with a fork so that small pieces of fruit remain in the puree.
Step 5. Pour the prepared confit into a special bowl, covering it with a piece of cling film. Place the mold with the banana mixture in the freezer for one hour to harden.
Step 6. After this time, carefully remove the frozen banana confit from the mold and use it to form the cake. Happy and delicious baking!
Quick jam confit recipe for cake
The jam left over from winter can be given a second life by making confit for a cake. Jam can be made from any berries and any consistency. For additional taste, add lemon juice, spices, nuts and pieces of fresh fruit. We prepare confit from only three ingredients: jam, water and agar-agar. You can also use gelatin as a thickener in the amount of 3 grams. gelatin per 100 gr. jam.
Cooking time: 20 minutes.
Cooking time: 20 minutes.
Servings: 6.
Ingredients:
- Jam – 200 gr.
- Water – 200 ml.
- Agar-agar – 10 gr.
Cooking process:
Step 1. Heat the jam in the microwave and grind through a thick sieve to remove seeds if the jam has seeds. Measure out a glass of the resulting mass. Pour 10 g into a cup. agar-agar.
Step 2. Pour 200 ml of clean cold water into it, mix well and leave for 10 minutes to swell.
Step 3. Then pour this mass into a saucepan or small saucepan, place on medium heat and bring to a boil with continuous stirring, then the gelling property will be revealed.
Step 4. Pour the jam into hot agar-agar, stir, turn off the heat and cool the mixture slightly.
Step 5. Line a mold or dish for forming confit with a piece of cling film and pour this cooled berry mass into it.
Step 6. Then place it in the freezer or put it in the refrigerator to harden. The jam confit is ready. You can assemble the cake using confit, both for layering and for decoration. Delicious and successful baking!
