Raspberry confiture
Let's prepare raspberry confiture. This delicacy can become an independent tea party participant or part of a more sophisticated dessert.
How to use jam
Most often, confiture is prepared as part of another dessert, a filling for sweets, cakes, and cookies. You can make confiture from any berries or even assorted ones.
Berry confiture can be added to the layer of the cake, spreading it in a solid layer over the cake, or applied pointwise from a pastry bag or with a spoon.
This confiture can serve as an excellent filling between two halves of cookies. You can fill candies or macaroons with confiture, or simply spread it on a piece of bread and eat it with a cup of tea.
In any pie, such confiture can easily replace jam. And panna cotta with this addition will become even brighter and tastier.
How to make raspberry jam
The berries need to be pureed. You can buy ready-made berry puree.
Raspberries can be either fresh or thawed.
If you are preparing confiture from raspberries, strawberries, wild strawberries or other berries that contain seeds or seeds, then the berries need to be ground through a sieve.
Add sugar and starch to the berry puree. Mix everything thoroughly.
You can take corn or potato starch.
Place the berry puree in a saucepan and place on low heat.
Bring to a boil while stirring, reduce heat to low and simmer for no more than 1 minute or until thickened.
If you use confiture as a filling for sweets or cakes, you can immediately place it in a pastry bag.
You can store the confiture in the refrigerator, but not for very long.
It can be frozen and can stay in the freezer for several months without losing quality. After defrosting, the confiture must be mixed well.
How to prepare strawberry confiture for cakes and pastries (step-by-step recipe with photos)
For the Queen Victoria sponge cake, I need a very small amount of jam in the layer, so I tell the recipe using a minimum amount of ingredients. You can increase them in proportion to the list, based on how much jam you need for dessert.
You can use any berries, including frozen ones. Place strawberries (100 g) in a saucepan, add 1 tbsp. l. sugar and place over medium heat. If using fresh berries, add a little water to the bottom of the pan to prevent them from burning.
With every minute, the berries will release juice more and more intensely; after five minutes, many of them will break into several parts, this is a normal phenomenon. Some puree the berries with an immersion blender, but this is not necessary. Personally, I like it when there are halves of berries in the confiture.
Place a teaspoon of cornstarch in a glass. You can also use potato, but in this case take twice as much.
Pour 2-3 tbsp. l. cold water into the starch and stir until smooth.
Pour the starch mixture into the confiture, stirring and boiling for 1-2 minutes.
The confiture will thicken a little while hot, and after cooling it will become even thicker.
You can use this berry dessert as an addition to pancakes or pancakes, as a layer of cakes and pastries. Bon appetit! Delicious desserts and good mood!
If you have any questions, feel free to ask, I will be happy to answer. I really appreciate your responses to recipes, photos and reviews!
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Cherry confiture for pitted cake
At the height of the berry season, there is no time to waste, because you need to take care of the delicious preparations that you will definitely need to prepare certain desserts. It is better to prepare them yourself at home than to buy them in the supermarket.
Today we’ll talk about cherry confiture, I use it for layering cake layers, as well as a filling for sweet pies (here you can see my favorite pie with cottage cheese and cherries), as a topping for manna, tarts and, of course, served with pancakes.
This recipe can be prepared from any berry or fruit. However, keep in mind that when cooking raspberries, blackberries, strawberries and currants, small seeds remain. In this case, the mass must be rubbed through a fine strainer.
Cherries have low gelling properties, so it is difficult to make thick jams from them. Jams are cooked for a long time, in several stages, and even then they do not always achieve the desired result. To achieve the desired consistency, experienced housewives use products that help the jam gel. In this case, corn starch will be such a remedy.
Ingredients:
- cherry – 300 g;
- corn starch – 15 g;
- water – 50 g;
- sugar – 100-150 g;
- citric acid – 1 pinch.
Cooking time: 30 minutes. Yield: 400 g.
Recipe for cherry jam for cake with starch
First of all, prepare the cherries. First, carefully sort it out, removing wormy and rotten fruits, tear off cuttings and remaining leaves. Place in a colander and rinse well under cold running water.
Remove the seed from each berry using a special device or in a way convenient for you. With some skill, you can push out the seeds with a regular toothpick or a thicker skewer. Only this manipulation is best done over a bowl, since berry juice is difficult to wash off from the fabric.
Place the peeled cherries in a thick-walled saucepan. Add granulated sugar and citric acid. Set to moderate heat. Stirring with a wooden spatula, heat until the sugar is completely dissolved. Bring to a boil and simmer over low heat for 1-2 minutes.
Pour cornstarch into water and mix well until smooth. I’ll explain why I use starch, because they usually don’t put it in preserves and jellies.
Here's the thing - to make classic cherry jam, you need to take a large amount of sugar. And using starch, gelatin or pectin, you can get by with less sugar.
This trick immediately increases the benefits of the final product, but does not in any way impair the pleasant sweet and sour taste.
Pour the starch solution into the boiling cherry broth. Stir and let it boil. Reduce burner flame and simmer for 3 minutes. Stir occasionally.
Pour the hot confiture into a clean bowl. Cover contact with cling film. This manipulation is necessary to prevent the surface from becoming crusty. Leave in the kitchen until completely cool.
Pour into a clean jar with a lid and refrigerate for a couple of hours. After the specified time, the cherry confiture for the cake can be used. Delicious desserts to you!
How to make cherry confiture at home
- Jam is made only from fully ripened cherries, and it is important that they ripen on the tree. This nuance significantly affects the taste of the finished product.
- If you pick the berries yourself, tear them with their stems so as not to damage the skin and lose juice. In addition, a damaged berry will quickly deteriorate. Remove the branches immediately before cooking.
- In a cold and dark room (cellar), cake confiture can be stored for a very long time; in fact, it will already be a complete preparation for the winter. And if you put it in sterilized jars and close it with boiled lids, it can easily stand in the refrigerator on the shelf.
Making berry and fruit confit at home is pure and absolute pleasure and well worth the time. You don't have to make big batches, I prefer a little bit of different things to keep things interesting. Routine and conveyor are two words that completely discourage the desire to do anything at all.
Here you see a small portion of healthy, simple and easy homemade cherry jam for layering the cake, all natural. You don't even need to can it to enjoy it.
Fragrant, thick, homogeneous - this is exactly how we got the confit. You will have to hide it away, because curious sweet tooths will instantly empty the jar.
Source: https://ritaka.ru/konfityur-iz-vishni.html
Blackcurrant cream
Cremus
black currant - a universal berry layer for your cakes! Combine and invent your own desserts! Step-by-step recipe with photos!
Hello! I am sharing with you a step-by-step recipe for blackcurrant cream. Those who are involved in the confectionery business, of course, are no longer confused by such terms as cremu, compote, confit, coulis, etc., but unusual foreign words can be a little intimidating for newcomers. So I’ll go through it briefly now. So to speak, in Russian, in a simple way) ConfI in the confectionery industry is a fruit or berry puree with sugar and gelatin (essentially jelly, only opaque). Kuli - berry or fruit sauce (just puree with sugar). Compote is the same confection, only with the addition of fractions (pieces of fruit or berries). And the cream
- this is something between a cream and a mousse, made on the basis of cream anglaise (when yolks with sugar are brewed with hot milk or cream) with the addition of fruit or berry puree, again, well, and gelatin as a stabilizer. Confi and compote were previously used as layers in European mousse desserts, but today they are quite often found in sponge cakes. You can also see kuli in the descriptions of homemade (and not only homemade) confectioners’ cakes, although you can’t add it to the cake in its pure form: there is no stabilizer, the sauce will simply flow out, and with the addition of starch, pectin or gelatin it’s no longer absolutely cool) Well, to be precise, picky and boring) That is, initially coolie was used only when serving desserts, as sauces. Now - “everything is mixed up in the Oblonskys’ house.” Cream is most often also one of the components of mousse cakes.
Jelly for cake: recipes for fruit and berry layers for biscuits and mousses – Sweet Chronicles
Hello friends! At the height of the berry season, I couldn’t think of anything better than to write for you several recipes for cake jelly based on fruit and berry purees, which you can adapt to your tastes and available products. And at the same time, we will learn how to beautifully and conveniently assemble cakes with a jelly layer.
Sponge cake with mascarpone and strawberry-basil jelly
For greater variety, I will give you recipes for jelly not only with gelatin, but also with pectin, which I personally use quite often, and not only because I am a vegetarian and do not eat gelatin, but also because I like the structure of such jellies more. It is softer, more pliable, and its taste is purely fruit and berry, without any admixture of animal odors characteristic of gelatin, especially if it is not of very high quality.
Berry jelly layer (coolie)
Classics of the genre. In world confectionery practice, the jelly layer is usually called coolie . Although there are many more name options. But now we’re not talking about the name. Now about the content.
Mousse cake with pomegranate jelly
Compound:
for a ring with a diameter of 18-20 cm
- gelatin - 7 gr.
- any berry puree or natural juice - 250 gr.
- sugar - 50 gr.
To make your own berry puree, puree the berries in a blender and rub through a sieve.
Berries can be either fresh or frozen.
Depending on the acidity of the berries, vary the amount of sugar. For example, for currants you may need up to 100 grams. Sahara.
Recipe:
- Powdered gelatin pour 35 g. water (room temperature) and leave to swell.
- Mix berry puree or natural juice in a saucepan with sugar and, while stirring over moderate heat, bring almost to a boil or to approximately 80º, but here this is not so important: a little more, a little less.
- After the berry puree is well heated, remove the saucepan from the heat, add the swollen gelatin and mix thoroughly until the gelatin dissolves. You can punch it with an immersion blender.
- a ring with a diameter of 18-20 cm with several layers of cling film lengthwise and crosswise so that a dense bottom is formed, and place it on a cutting board.
- We make a hole on top with a knife and pour the coolie into the ring.
Place in the freezer on a board for 2 hours until firm. If you take 2 smaller molds, you can make 2 thin jelly layers from the same ingredients.
How to assemble a jelly cake
- After the jelly is completely frozen, cut the top part of the film, carefully separate and remove the ring, and then transfer the jelly to a layer of cream between the cake layers.
Keep in mind that the diameter of the jelly should be about 1 cm smaller than the cake itself. Pipe a ring of cream along the edges of the jelly layer. - After assembly, the cake with jelly should stand in the refrigerator for 2-4 hours so that the jelly defrosts.
2. Strawberry-banana jelly with strawberry pieces (compote)
This jelly with pieces of fruit and berries is also called compote. Step by step recipe in the previous recipe.
Mousse cake with strawberry compote
For it we will need:
ring diameter 18-20 cm
- gelatin - 7 gr.
- strawberries - 350 gr.
- banana - 60 gr.
- lemon juice - 20 gr.
- sugar - 20 gr.
Preparation:
- Powdered gelatin pour 35 g. water (room temperature) and leave to swell.
- 150 gr. Cut the strawberries into small slices.
- The remaining 200 gr. Puree strawberries and banana in a blender. Can be passed through a sieve.
- In a saucepan, mix strawberry-banana puree, lemon juice, sugar and heat to approximately 80º or almost boiling.
- Remove the saucepan from the heat, add the swollen gelatin and mix thoroughly (you can punch it with a blender). At the end, mix in the strawberry pieces.
- We wrap a ring with a diameter of 18-20 cm in several layers of cling film in the manner shown in the first recipe and place it on a cutting board.
- Make a hole on top with a knife and pour the strawberry-banana compote into the ring.
Place in the freezer for 2 hours until firm. - How to assemble a jelly cake, see the first recipe ↑.
3. Strawberry-basil jelly with pectin (marmalade)
We'll add a touch of extravagance to this jelly thanks to the exquisite aroma of basil. Only we need green basil, not purple.
As I said above, pectin jelly has a more delicate, soft texture and pure taste. This jelly filling is also called marmalade
Strawberry-basil marmalade cake
Required ingredients:
for ring 18-20 cm
- strawberry puree - 200 gr.
- sugar - 100 gr.
- apple or citrus pectin, also known as “Zhelfix” (I use dr. Oetker) – 10 g.
- basil - 3-4 leaves
Manufacturing method:
- In a saucepan, bring the strawberry puree (puree fresh or frozen strawberries in a blender) to a boil and reduce the heat.
- Mix the sugar and pectin very thoroughly and, with vigorous stirring, pour it into the puree in a thin stream.
- Add the chopped basil and cook over moderate heat for 2-3 minutes or until the puree begins to thicken.
- Remove the jelly from the heat and immediately rub through a sieve.
- We wrap a ring with a diameter of 18-20 cm several times with cling film in the manner described in the first recipe.
- Place the ring on a cutting board, pour the jelly into the ring and place it in the freezer for 2 hours.
- Read how to assemble a jelly cake in the first recipe ↑.
More recipes for jelly layers for cake can be found here: https://sladkiexroniki.ru/mussovyiy-tort/
My win-win top list of creams for sponge cake is here: https://sladkiexroniki.ru/krem-dlya-biskvitnogo-torta/
Find a selection of biscuits here: https://sladkiexroniki.ru/biskvit-dlya-torta/
Jelly with pineapple and lime
That's all for me. Bake delicious cakes. Share your impressions with me. Have a great day everyone!
Until next time.
Olya Athenskaya
Helping you bake better
Source: https://sladkiexroniki.ru/zhelejnye-proslojki-dlya-torta/
Strawberry confit
Hi all. Today I will share with you a proven recipe for filling for mousse and sponge cakes, which holds its shape well and does not flow. This is especially true on the eve of the summer holidays, when the heat can ruin the shape of any cake.
Confit is a French word that I heard for the first time relatively recently and became terribly interested in. Strawberry confit, by the way, is the most common option, but, as you understand, the filling can be made from absolutely any berries and fruits. As usual, I will tell you the essence of the preparation, and then everything depends only on your imagination.
So, confit is fruit and berry puree boiled with sugar, with the addition of a gelling agent - gelatin. This process results in an incredibly strong structure that will not disrupt the assembly of the cake. And, most importantly, it will look very beautiful when cut. If you are tired of watching fruits or berries literally fall out under the weight of the cakes, then this recipe is definitely for you.
How to make berry (strawberry) confit at home, recipe with photos step by step.
- 170 gr. berries (I used frozen strawberries)
- 40−50 gr. sugar (depending on the acidity of the berries you choose)
- 25 gr. water + 30 gr. for soaking gelatin
- 5 gr. gelatin
First, a few words about gelatin. It is best to use either sheet or instant solution from Dr. Oetker. At one time I experimented and bought other companies, but I didn’t find a better option.
The result depends on the quality of gelatin; if gelatin is cheap, then, firstly, this will affect the structure of the confit, and, secondly, its taste, because gelatin is a component of animal origin.
If you don’t want to feel extraneous flavors in the cake, then I advise you not to skimp on gelatin. Here, this one is good, proven.
Sheet gelatin is the easiest to work with; it can be soaked in cold water without measuring grams, since it will absorb exactly the amount of liquid that it needs. The most common version of this gelatin is this. You can buy it in confectionery stores.
We work with regular gelatin according to the instructions printed on the packaging. There is only one rule - gelatin cannot be overheated. At temperatures above 60-70 degrees it loses its properties.
Also during the cooking process we will need a ring into which we will pour the resulting confit. I use either a springform ring for baking biscuits, or a springform pan, or rather its sides, by removing the base.
But my ring is extremely inconvenient for preparing confit; it is not even and the filling constantly leaks.
I think that it is extremely necessary for assembling even cakes, it is also convenient to bake biscuits in it, but the dough is not very liquid, quite liquid - it leaks out, no matter how much you put the foil on the bottom. You can buy it on Ozone or Aliexpress. Here's my ring.
The best option is one-piece rings of small diameter (the most popular ones for me are 14, 16, 18 cm). I hope I'll get them soon.
Next, I will describe the process of how I prepare confit.
It is better to defrost the berries first. You can speed up the process by using a microwave. We do not drain the resulting juice; we will cook with it. Although, with small berries such as raspberries and lingonberries, you can do without defrosting. During the boiling process, such berries will quickly defrost and so on.
Place the berries and juice in a saucepan, add sugar and water.
Punch with an immersion blender. In the case of raspberries, this point can be missed; the raspberries will disperse during the boiling process.
Place over medium heat and bring to a boil, stirring.
At this time, prepare the gelatin. Soak the powder in water in a ratio of 1:6, that is, for 5 grams of gelatin we will need about 30 grams of water. If yours is not instant, then I advise you to start the entire preparation process from this point, so that the gelatin has time to swell. In my case, I dissolve gelatin in warm water (not higher than 60º), stirring constantly so that it completely dissolves,
As soon as the berries boil, remove them from the heat and cool to about 60º.
Add our swollen gelatin to the berry mixture and mix thoroughly.
Pour into the prepared ring. The bottom of the ring must be covered with film and be sure to place it on something solid, I put it on a cake base. Since when transferred in the refrigerator, all the berries will simply remain on the floor under their own weight if there is no support. To make it easier to attach the film, I advise you to moisten the edges of the ring a little with water.
Place the resulting structure in the freezer for 2-3 hours.
After this time, the confit can be placed directly into the cake, or removed from the ring, wrapped in film and left in the freezer until needed.
I personally find it more convenient to take it out of the ring by squeezing it through the free edge, but try it, maybe you will find it more convenient to take it out from the other edge. Another very important point is that you need to carefully free the confit from the film. To do this faster, I moisten it a little with water, so the film comes off faster.
I don’t defrost the confit first, I put it in the cake straight from the freezer. The layer is quite thin, in 2-3 hours it will definitely thaw completely and arrive on your table in its normal form, this time is just enough to decorate and stabilize the cake.
Another important point is that the diameter of the confit layer should be at least 2 cm smaller than the diameter of the cakes, or even 4 cm. My cake diameter is 18 cm, and the confit is 16 cm, respectively. Along the edges of the confit you need to make a side of cream, for it to stick there.
This is how aesthetically our confit looks when cut.
This cake is red velvet, the recipe is on the blog, available at the link - Red Velvet. The cream in the cake is creamy cheese. Homemade caramel is also used in the layer. All links are clickable, where you will find detailed photographs of the cooking process.
In the confit itself, the gelatin is not felt; it turns out incredibly homogeneous in structure and tasty. Try to cook it too, it’s not difficult at all.
By the way, confit can be placed not only in the cake, but also on the cake. Cheesecakes look very impressive.
Enjoy your meal.
Maria, good day! Thank you very much for such a detailed recipe! I love that you share useful tips and your experiences! And in general, thanks for your blog. I accidentally came across it when I was looking for some recipe on the Internet... And now you’re in my bookmarks) I’ll be following your updates. Thank you for what you do.
Hello Marina. Thank you for such words, after such comments I want to write even more)
Hello, is butter cream ok? (Butter + condensed milk)
Maria, please tell me, can this biscuit be baked in a slow cooker?
Maria, hello! Is it possible to replace gelatin with agar? If yes, then in what proportions? Thank you!
Hello Ekaterina. Of course you can. For this volume of berries you will need a little more than half a teaspoon. Only the scheme will be different. You need to immediately put everything together in a saucepan (berries, sugar, water, agar) and after boiling this mass, hold it on the fire for a minute or two for the agar to work.
Hello Maria, I don’t quite understand the freezing process (((can I make everything simpler? I need to decorate the confit cheesecake, will it be delicious and beautiful with currants?
Hello. For cheesecake, the sequence is as follows: prepare the cheesecake, cool it. Prepare the confit, put it on top of the cheesecake, you can put it in the freezer for 40 minutes so that the layer sets faster. Or you can just leave it in the refrigerator, but then it will take more time. After complete hardening, remove the mold and serve)
Hello! And if the confit is on agar, then it should be placed on the cheesecake while it’s still hot? Will it freeze at 40 degrees? Will the cheesecake melt?
No, it won't melt)
Good afternoon, can you tell me how to add leaf gelatin to the berries as soon as we remove it from the stove or wait until it cools down a little?
Maria thank you for the recipes
For some reason I don’t understand that the ingredients mention gelatin twice, points 3 and 4. I don’t understand?((
Point 3 indicates the required volume of water, 25 grams in the pan for the strawberries and 30 grams for soaking the gelatin.
Maria, on the screensaver of this recipe is a photo of a very beautiful, as I understand it, cheesecake. Share the recipe. I searched through the blog but didn’t find it))
Hello, this is just a screensaver photo. There is a recipe for New York cheesecake on the blog. Prepare it and top with confit.
Hello Maria! Is it possible to not freeze the confit, but put it in the refrigerator?
Prepare strawberry confit according to the classic recipe
Strawberry confit is the most popular type of filling used by confectioners all over the world. This filler is often used to make cakes and mousse cakes.
This is a unique filling that is not only very tasty, but also has an appetizing appearance. To make it, you will need to use fresh berries and a thickener.
With the right ratio and technology, the strawberry confit for the cake will be unforgettable.
Quick confit recipe at home
To make the filling for the cake, it is better to use sheet or instant gelatin. This will not only speed up the process itself, but also give the mixture the desired structure.
Ingredient Selection
To prepare a recipe for strawberry confit for a cake, you need the following products:
- a glass of ripe strawberries;
- 55 grams of sugar (brown can be used);
- 15 grams of corn starch or pectin;
- a packet of gelatin;
- half a dessert spoon of freshly squeezed lemon juice.
The taste of the finished product depends on the quality of gelatin.
Preparing berries for confit
First you need to prepare the berries. Wash the strawberries well in running water to remove sand and other debris. Then remove the tail from each fruit. If you don’t have fresh strawberries at home, you can use frozen ones. The quality and taste of the confit does not depend on the type of berries.
Before using frozen strawberries, you should keep them at room temperature for a while. If time is running out, then you can put the berries in the microwave and turn on the “Warming” mode. But at the same time, you need to carefully ensure that they do not lose their structure.
Source: https://argo-nvrsk.ru/varene/konfi-iz-varenya-dlya-torta
