A viscous jelly layer in cakes is called confit and it is prepared from rubbed berry or fruit mass with the addition of gelatin, for example, from raspberries. The interlayer is frozen and placed in a cream.
Cooking description:
In the summer season, you can prepare several of these cake blanks and store them in the freezer, away from bell peppers or garlic-flavored blanks, so that it does not drag their smell onto itself. When baking a cake, you will already know that you have raspberry confit in stock!
Purpose: Inexpensive
Main ingredient: Berries / Raspberries
Dish: Desserts
Ingredients:
- Raspberry - 400 Grams
- Water - 1 Glass
- Sugar - 3-4 Art. spoons
- Gelatin - 15 Grams
Servings: 1-2
How to make "Raspberry Cake Confit"
Prepare the indicated ingredients. To make confit, choose juicy berries that have lost their shape, and leave the whole ones for decorating the cake. Rinse them in water and place the raspberry mass in a cauldron or saucepan. Cover with granulated sugar. Cover with warm water and place on the stove, turning on medium heat. Boil for about 10-15 minutes so that the berry mass gives the liquid its color, aroma and taste. Remember that confit differs from compote in that in confit the mass is strained from cake and seeds, and compote is prepared without straining. Rub the hot raspberry mass through a strainer, removing the cake - you no longer need it. Pour gelatin into warm raspberry syrup, stir and leave for 5-6 minutes to swell. Then mix thoroughly again, but do not whisk!
