Strawberry Gelatin Confit for Cakes

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.
cook time: 20 min
Noah Merrick
Strawberry Gelatin Confit for Cakes

Nutrition Facts (per serving)

86
Calories
19g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Sugar 60 g
Water 80 ml
Gelatin 8 g
Strawberry (frozen) 250 g

Recipe instructions

Step 1

Step 1
How to make a confit? Prepare the necessary ingredients. In the spring-summer period, 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, fragrant and pleasant-tasting ones. You can take gelatin powder or in plates.

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 sheets, then also soak it in water.

Step 3

Step 3
If you are preparing confit from frozen berries, like I did, defrost them first and save the juice that has separated. If using fresh berries, wash them and remove the stems.

Step 4

Step 4
Place strawberries in a saucepan, add sugar, pour in 30 ml of water.

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.

Step 6

Step 6
If you want to get a more homogeneous puree, without seeds, rub it through a fine sieve.

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.

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. For sheet gelatin, remove it from the water, squeeze it lightly, add it to the strawberry puree and stir. Let the mixture stand for a while and cool slightly.

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.

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 (I show how to do this in the video) and immediately place it on a flat surface in which you will freeze the confit (plate, board). Pour the cooled puree inside and leave to cool completely at room temperature.

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!

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