Strawberry confit for cake

Step-by-step cooking

1. Step 1:

   

   How to make confit? Prepare the necessary ingredients. In the spring and summer period, it is better, of course, to use fresh strawberries - with it the layer will be more fragrant. And in other seasons, frozen berries are suitable. When using fresh berries, choose ripe, fragrant and pleasant to the taste. Gelatin can be taken powdered or in plates.

2. Step 2:

   

   Soak gelatin in 50 ml of cold water and leave to swell for 10 minutes. If you have gelatin in plates, then soak it in water too.

3. Step 3:

   

   If you cook confit from frozen berries, like me, pre-defrost them and save the juice that has been released. When using fresh berries, wash them and clean them from the tails.

4. Step 4:

   

   Put strawberries in a saucepan, add sugar, pour 30 ml of water.

5. Step 5:

   

   Punch everything with an immersion blender until smooth puree. You can also use a regular stationary blender. It is important that there are no whole, unpeeled pieces left in the puree.

6. Step 6:

   

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

8. Step 7:

   

   Put a saucepan on medium heat and, stirring, bring the puree to a boil. Boil, stirring, for 1 minute and remove the saucepan from the heat.

9. Step 8:

   

   Immediately add the swollen gelatin to the hot puree and mix the mass thoroughly so that the gelatin completely spreads over it. In the case of leaf gelatin, take it out of the water, squeeze it slightly, add it to the strawberry puree and stir. Let the mass stand for a while and cool slightly.

10. Step 9:

    

    The cooled confit can be immediately poured onto the surface of the cake (the cake must be in the cooking ring so that the confit does not glass off it). In this case, the confit should cool down 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 freezes.

11. Step 10:

    

    Confit can also be installed inside the cake as a layer. In this case, it needs to be frozen. The cooking ring of the desired diameter (from 18 to 24 cm, depending on the desired thickness) is tightened with cling film on one side (in the video I show how to do this) and immediately set it on a flat surface in which you will freeze confit (plate, board). Pour the cooled puree inside and leave to cool completely at room temperature.

12. Step 11:

    

    Then transfer to the freezer for 3-4 hours. After that, the frozen berry layer can be used for its intended purpose. I put it on top of the cake. And you can put it inside between the layers of cream. Enjoy your meal!