Strawberry confit recipe andy chef. Marshmallow cake with raspberry confit
I often heard that it is added to cakes as an interlayer. I also decided to get acquainted with this "beast"
In fact, it is a soft fruit jelly. This layer is very refreshing for sweet cakes and gives it an additional taste and sourness.
Made from frozen raspberries. For this I took:
390gr. frozen raspberries
85gr. Sahara
10gr. gelatin
60gr. water
Soaked gelatin in cold water... Mixed raspberries with sugar and put on fire until boiling. When the mixture boiled, removed from the heat and added the swollen gelatin, stirred well and filtered through a strainer to separate from the seeds. You can skip it, but we don't like raspberry pits.
I poured the mixture into silicone mold, but if there is none, then wrap the usual form with cling film. The mixture should not be very thick, otherwise it will be very sour in the cake (for my taste), so I made it about 7mm thick.
Wrap the mixture in cling film and put in the freezer until it solidifies, then remove it before forming the cake, release it from the film. You will get a beautiful piece of ice, you do not need to defrost it. If the D of the cake is smaller than the preform of the confit, it needs to be cut, I use a baking ring for this, but you can also use a knife, attaching a suitable diameter on top, for example, a saucepan lid 
I collect the cake in the following sequence: on the bottom of the mold (previously wrapped in cling film and covered with acetate film) I pour a part of the mousse (the recipe is in my diary), then I spread the candy on the mousse and fill it with the rest of the mousse. At the end I put biscuit cake... I put this whole structure in the freezer for 12 hours. After 12 hours, I release the cake from the acetate film (it can be replaced with a paper folder, but not a paper one). The cake is ready for icing. After the cake is covered with icing, (I will write about this separately) before serving, the cake should stand at room temperature about an hour to defrost.
I made pumpkin confit, baked the pumpkin for him in the oven, then mashed it in a blender, added lemon juice(to taste), sugar and boiled a little more. She took off the heat + the swollen gelatin = mixed and into a mold.
This is what pumpkin confit looks like 
And so - raspberry and cherry. For the cherry, you need to grind the cherry in a blender so that the pieces are felt.
It looks like a cake with confit before being coated with cream
This is how the confit looks in the context
I cannot pass by the new, interesting and unknown. So, having seen an unusual cake on one resource, I decided to try to make it myself. There was no recipe, there was only a description, and there was nothing complicated.
The cake consists of soaked chocolate biscuit, raspberry confit, marshmallow cream and sweet glaze.
I made biscuit and confit according to Andrey Rudkov's recipe. The cream is familiar to me, proteinaceous, it is like marshmallow to taste, I didn't have to make the icing, it was ready in the refrigerator. If you decide for this dessert, recipes " mirror glaze"there are many on the Internet.
There is nothing complicated in the recipe for a marshmallow cake with raspberry confit, and the process does not take much time, especially since the glaze and confit can be prepared in advance. You don't need to glaze at all.
The cakes are so tender and soft that you don't even notice how they disappear from the plate.
The first thing to do is the configs. I did not defrost raspberries beforehand.
Pour gelatin with water (30 g). Transfer the berries to a saucepan, leave a few berries. Cover with sugar and pour out water (30 g).
Put on the stove, bring the berry to a boil. Remove from heat and add swollen gelatin.
Punch the berry with a blender, preferably submerged.
Cover the form (21 cm) with cling film, pour out the berry puree. Arrange the raspberry pieces. Put the mold in the freezer.
Now we will bake a biscuit. We weigh the eggs by scales, it took me 2 whole eggs and 2 yolks, I deliberately did not divide the egg in order to leave two proteins for the marshmallow cream. Almost waste-free production.
In a deep bowl, combine flour, cocoa, baking powder and sugar.
Add eggs, yolks and vegetable oil.
Beat thoroughly with a mixer.
Add milk and beat again.
Cover the dish with baking paper. Lay out the dough.
I took a small form, you can bake on a large sheet, the dough rises well.
Put in an oven preheated to 180 degrees, bake until tender, 8-10 minutes.
While the biscuit cools down, let's cook protein cream... Add sugar and citric acid to the proteins.
Beat a little. Put in a water bath.
Beat while gradually increasing the mixer speed. When the squirrels begin to curl around the whisk, remove from the "bath". Beat again with a mixer for 3-5 minutes, you get a persistent and snow-white cream.
Cut out circles from the biscuit (d = 6.5 cm).
The circles turned out to be thick, I cut them in half. If you bake a sponge cake in a large pan, you do not need to do this.
Boil syrup from water and sugar. Add liquor if desired. Saturate biscuits.
Cut the raspberry confit into smaller circles (4.5 cm).
Put the confit on the biscuits.
Transfer the cream to a pastry bag with a round nozzle. Set aside the cream.
Bring the glaze to working condition, pour the cakes on top. Marshmallow cake with raspberry confit is ready.
The cakes turned out to be very bright and tender. I don't know if I guessed the recipe, but what happened, my husband and I really liked it.
Bon Appetit.
Confit comes from the French word confit, and initially it was a way of preparing dishes, namely, a long and slow simmering of meat or poultry in fat. Have you heard about duck confit? This is it! Also, this beautiful word is used by confectioners when they prepare various preparations from berry-fruit mixtures for cakes and mousse desserts. By the way, the familiar jam has the same origin.
In addition to berries and fruits, gelatin is used to make confit, as well as sugar, and in some cases, corn starch is also added to make the texture of the confit softer than just jelly.
It is best to use instant gelatin, it does not require a long soaking, it is enough to dilute it warm water in a ratio of 1: 6, warm up, stirring, to a temperature of 60 degrees so that the gelatin is completely dissolved, and then combine with a berry or fruit mass.
So let's get everything ready necessary ingredients for making strawberry confit for a cake.
You can safely take frozen strawberries, the main thing is to let them defrost before cooking. After defrosting, add sugar and cornstarch to a bowl of strawberries.
Stir with a spoon and then punch through the mixture with a blender until smooth.
Put on fire, bring it almost to a boil, boil for 2 minutes and set aside.
Dilute instant gelatin 6g in 36g of water heated to 60 degrees. The gelatin should dissolve completely.
Add the dissolved gelatin to the strawberry mass.
You can punch again with a blender so that the gelatin is evenly distributed throughout the mass.
I took the form for setting the confit the same as for baking the cakes, since I was going to use the confit for the cake. We wrap the bottom of the mold with cling film and set it on a flat plate.
Pour in more liquid mass for confit, the thickness of the layer can be checked with a toothpick. We put everything in the refrigerator to solidify.
If you are not going to use strawberry confit right away, but do it for the future, then put the form in the freezer, after hardening, wrap it in film and store it in the freezer until use. I used it right away, so my strawberry confit just froze in the fridge. This is how my strawberry cake confi turned out.
Usually a layer of confit is placed between two layers of cream or mousse in the cake. With this strawberry confit, I made this small cake for homemade tea.
We present to your attention a recipe for a wonderful strawberry confit, with which your pastries will be divine.
It is prepared very simply, despite its name. It turns out to be very tasty, delicate, aromatic and cannot help but fall in love with itself. With it, any of your pastries will be simply amazing. Save the recipe and delight your surroundings with new delicious tastes in baked goods for tea.
The right ingredients
- 220 g frozen strawberries
- 10 g cornstarch
- 65 gr granulated sugar
- 6 grams of instant gelatin
- 30 ml water
We start the process
- First of all, pre-defrost the strawberries.
- Then we transfer it to a separate container and add granulated sugar with cornstarch... Initially, mix everything with a spoon, and then use a blender and bring the mass to homogeneity.
- Then we put on fire and bring to a boil. After that, we continue the process for another two minutes and remove from heat.
- Dilute gelatin in water. The water must be heated to 60 degrees. Then we send it to the strawberry mass, mix everything again with a blender.
- We take the form in which our confit will solidify, and cover it with cling film from below. Place on a flat plate and pour the prepared strawberry mass.
- We send everything to the refrigerator until it solidifies. Then you can use it to prepare your own pastries.
You may also like the recipe for which you can find on our Recipe Ideas website.
Bon Appetit!
Raspberry confit is one of the traditional substances used by pastry chefs as a layer in cakes with berries. How does confit differ from compote or is there a coolie? Confit is more boiled (remember confit).
Raspberry confit can be made with either gelatin or agar. But since the confit is subject to prolonged heat treatment all the same you need, and agar - too, I use this fixative for making confit. An additional advantage of raspberry confit for agar-agar cake is that it does not melt on contact with a warm substance, like a gelatin blank will. I'm going to pour the raspberry confit cake, so only agar confit works for me. Another plus is that it does not need to be frozen first, then thawed; it immediately turns out to be more stable than gelatinous, it will be ready to work faster and less capricious. For example, if you need a layer of confit in a roll (i.e. where the curling is going), then raspberry confit on agar will be more convenient than gelatin confit.
The only fatty minus is that not all people like the consistency of agar-based desserts. On the other hand, vegans do not eat gelatin for reasons of principle. In general, I think the world is big, and in it everyone can choose what he likes and refuse what does not suit him.
If you prefer grainless raspberry desserts, it is convenient to make them from deep frozen raspberries. It should be thawed to the stage, let's say, "aldente" - ie. when the berries have almost thawed, but have not yet become soft and flowed. It is at this moment that it is most convenient to wipe raspberries to remove seeds. I do this through the same metal sieve that you see here, with a wooden pestle. There are also special wiping sieves and colanders.
From 400 g of frozen raspberries, I got 240 g of raspberry puree. If you are not going to wipe raspberries, then you still need to puree them to make confit. Either with a wooden pestle, a blender, or a food processor.
We take agar-agar by weight of raspberries according to the instructions on the package. For 240 g, it took me 1 teaspoon with a solid slide. I take 1 tablespoon granulated sugar. for 50 g of raspberries. Stir before boiling and check if you like the taste. Keep in mind in finished form after gelling and cooling, the intensity of the taste will decrease. And hot after cooking, on the contrary, it will be higher. Cook the confit according to the instructions on the agar-agar package - over low heat for 5 minutes from the moment of boiling with continuous stirring.
Well, that is, as "continuous" ... In the course of this process, I still manage to make a lining for the bottom and walls, so that the confit can then be conveniently separated from the form. You can cut this lining out of confectionery paper, you can cut it out of food bags, which indicate that they are not only for cold foods. I saw options when office folders are used - there the plastic is tougher, so it is more convenient to work with it. From the use of non-food plastic in cooking, I would like to warn everyone who pays at least some attention to such a thing as their own health. Plastic is made from different raw materials. So, there are much more stringent raw materials for the production of food plastic and children's toys. sanitary requirements than plastic for folders, is it logical? Folders may contain substances that make carcinogens, nitrates and pesticides, in comparison, a medicinal balm.
Pour the confitable confit into a mold and let it freeze completely. Confit on agar will harden at cool room temperature, but you can put it in the refrigerator.
At the end of my solidification, it was even clearly visible that the confit separated from the walls of the form, a gap of about a millimeter formed between them and the film ... As physics teaches us, the volume of the body decreases with cooling. Everything, the confit is ready for further use, the film is easily separated from its surface. If the confit layer is small and thick in area, then you can transfer it with your hands, and if it is large and thin, then it is better on the base.
Well, and this is what the raspberry confit for the cake looks like in the cake under the layer chocolate ganache, which was poured over the confit hot. As you can see, there are no gaps from melting, everything sits very tightly.
Good luck with your raspberry confit and your cake!
