Strawberry confit for cake. Chocolate souffle cake with raspberry confit Raspberry confit how to cook

Honestly, this time I tried very hard: I always have these kind of “tumble-down” cakes (as my husband calls them), and this time I watched several video tutorials on youtube, prepared for several days - I wanted to impress my husband on Valentine's Day: )) and that's what I got :)) It turned out a bit obliquely, but in general, for the first time, I'm happy! Even today's fashionable smudges have mastered slightly !! And I bought the mastic in a specialized store for hearts! And the taste is very, very good turned out - I recommend! I even allowed myself a little gag: I decided to add a layer of strawberry confit on the spur of the moment and it came in handy!BUTmy daughter also managed to lick the icing on the cake - you can see a little in the photo :))

Biscuit(diameter of the baking dish 16 cm)

• 6 eggs




• 230 g flour + flour for sprinkling molds




• 180 gr sugar




• 2 tsp baking powder




• vanilla extract




• A pinch of salt




• Butter for molding

Cheese cream for spreading cakes (ideal for leveling the cake)

• 600 gr. cold cream cheese




• 200 gr. softened butter (82%) at room temperature (take out of the refrigerator 3-4 hours before preparing the cream)




• 200 gr. powdered sugar




• Vanilla extract optional

Syrup for impregnation

• 15-20 Art. spoons of strawberry syrup (I used strawberry jam syrup - if it is too thick, then you can dilute it with a little boiled water at room temperature).

For impregnation, you can use classic sugar syrup: proportion 1x1

For example100 gr.inodesand 100 gr. Sahara

Mix sugar and water, bring to a boil, cool, and then soak the cakes.

Strawberry confit (prepare just before assembling the cake)

• 400 gr. strawberry puree from fresh or frozen berries (grind the berries with a blender and boil for a few minutes)




• 100 gr. Sahara




• 4 tsp cornstarch

White chocolate ganache (colored icing for smudges)

3 parts white chocolate and 1 part heavy cream

• 90 gr. white chocolate




• 30 gr. heavy cream




• A few drops of pink dye

Biscuit preparation:

1) Separate the whites from the yolks.

2) Add half the sugar (90 grams) to the yolks and beat until bright and increase in volume.

3) Add a pinch of salt to the proteins and beat at medium speed of the mixer until fluffy. Then we introduce the remaining half of the sugar (90 grams) into the proteins in small portions and beat until stable peaks.

4) We combine the yolk mass with the protein and gently mix with a spatula with movements from the bottom up.

5) Add in portions (in 3-4 stages) the flour sifted twice - do not knead for a long time so as not to damage the air structure of the dough (it should turn out not liquid and not thick).

6) Divide the dough into two equal parts. We generously lubricate butter detachable baking pans (I have two) and sprinkle with flour. Bake in an oven preheated to 180C for 35-40 minutes. Readiness is checked with a wooden stick. We leave the finished biscuits for 10 minutes in the forms with the oven ajar so that they do not fall off. Next, take it out of the molds and cool on a wire rack. Completely cooled biscuits are wrapped in cling film and sent to the refrigerator for 4 hours-night. If bumps form on the surface of the biscuit during baking, put a heavy cutting board on top and its surface will become perfectly flat.

*** Eif you don't have the opportunitybake a biscuit in two identical forms- use bOa detachable form with a larger diameter (say 20-22 cm) - the cake will turn out not so highand the biscuit will need to be cut not into two parts, as in my case, but into three.

7) We cut each biscuit lengthwise into two identical parts - for this it is best to use a sharp knife with a long blade - put the left hand with the palm on top of the biscuit, and take the knife in the right hand - cut it by turning the cake counterclockwise with your left hand. In total, 4 cakes should be obtained (with one form with a diameter of 20-22 cm 3 cakes).

Cream preparation:

whippingeatoil with powdered sugar 3-4 minutes before brighteningmassesand pomp. Next, add cold cheese and beat for a few more minutes.to homogeneity. You can add to the cream if you like.a few spoonsberrywow puree(boilvaemberries for a few minutes and protirraemthrough a sieve).We put the cream in a pastry bag with a round nozzle of a large diameter and keep it in a cool place.

Preparing strawberry confit:

1. Grind fresh or thawed strawberries with a blender. Add sugar and starch and mix. Boil the strawberry mass for 1-2 minutes after boiling the mass.




2. We introduce the prepared gelatin into the strawberry mass that has cooled to 40-45 degrees and mix until the latter is completely dissolved.Pour the confit into a pastry bag.

Preparation of white chocolate ganache (cook when the cake is already fully assembled and well chilled):

Melt white chocolate and cream in a water bath. Add coloring and stir until smooth. When applied to the cake, the temperature of the ganache should be 35-38C

Cake assembly:

On a cardboard substrate, equal to the diameter of the biscuit, we put the first cake, soak it with syrup, deposit the cream in a circle, completely covering the surface of the cake with a spatula, level the surface of the cream. On the cake covered with cream, around the edges in a circle, we place the cream in the form of bumpers. The resulting "capacity" with the help of a pastry bag is filled with strawberry confit. We cover with the next cake and soak again, squeeze out and level the cream, make the sides, fill the confit. With the third cake, everything is the same. We cover the top of the cake with cream and level it. We smear the empty spaces between the cakes with cream - with a confectionery spatula or spatula, we even out the excess cake. We send the cake for at least 30-1 hour minutes in the refrigerator so that all layers grab. We cover the well-chilled cake with icing, making smudges and decorate as you wish.

Raspberry confit is one of the traditional substances used by confectioners as a layer in cakes with berries. How is confit different from compote or coolie? Confit - more boiled down (remember jams).

Raspberry confit can be made with both gelatin and agar-agar. But since confit still needs to be subjected to long-term heat treatment, and agar too, I use this particular fixative to make confit. An additional advantage of raspberry agar cake confit is that it does not melt when it comes into contact with a warm substance, as a gelatin blank will. I'm going to pour a cake with raspberry confit, so only confit on agar is suitable 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 for work faster and less capricious. For example, if you need a layer of confit in a roll (i.e. where the twisting goes), then raspberry confit on agar will be more convenient than gelatin confit.

The only fat minus is that not all people like the consistency of desserts on agar. On the other hand, vegans do not eat gelatin as a matter 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 grainless raspberry desserts are your thing, deep-frozen raspberries are a great way to make them. It should be thawed to the stage, let's say, "aldente" - i.e. when the berries have almost thawed, but have not yet become soft and have not flowed. It is at this moment that it is most convenient to wipe the raspberries to remove the 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 puree the raspberries, then you still need to puree them to make the confit. Either with a wooden pestle, or 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. Granulated sugar I take 1 tbsp. for 50 g of raspberries. Stir before cooking and see if you like the taste. Keep in mind in ready-made after gelling and cooling, the intensity of the taste will decrease. And in hot form 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" ... I still manage to make another lining for the bottom and walls during this process, so that the confit can then be conveniently separated from the mold. You can cut this lining out of confectionery paper, you can - from food bags, which indicate that they are not only for cold products. I saw options when office folders are used - the plastic is tougher there, so it’s 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, for raw materials for the production of food plastic and children's toys, there are much more stringent sanitary requirements than plastic for folders, is it logical? Folders can contain such substances that carcinogens, nitrates and pesticides are a medicinal balm in comparison.

Pour the confiturated confit into the mold and let it harden completely. Confit on agar will harden even when cool. room temperature but you can put it in the refrigerator.

At the end of solidification, it was even clearly visible to me that the confit separated from the walls of the mold, a gap of about a millimeter formed between them and the film ... As physics teaches us, when cooling, the volume of the body decreases. 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 it can be carried by hand, 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 poured out hot on the confit. As you can see, there are no gaps from melting, everything sits tightly.

Good luck with your raspberry confit and your cake!

As I wrote earlier, I cook cakes only in two cases: for my son's birthday and for my daughter's birthday. The son is the first in line, he is older and his birthday is earlier (in January), and therefore he chooses the cake first for himself.

Everyone in my house loves chocolate desserts, a special tradition has already developed - I offer options for cakes, and the children approve or, on the contrary, turn up their noses. Therefore, I had to cook a chocolate cake again, experiments are allowed only in the preparation of cream, although my daughter is very suspicious of such innovations, stating in advance: “I will not eat this.” I planned to make the biscuit chocolate, and as the main ingredient for the cream, I decided to choose raspberries and add appropriate decorations. As a result, the cake turned out to be too girly. But my son assured me, saying that he was too old to attach importance to such trifles, even if the cake was pink - the main thing was that it was delicious. And then I got carried away.

The cake consisted of several layers: three chocolate biscuits, raspberry confit, creamy raspberry cream and filling chocolate icing. I must say right away that I cooked the cake for a very long time, since I had too many things to do at that time, and I needed to cook and photograph for the blog in the morning to catch the daylight. On the first day I prepared and photographed the cream, on the next day I made a raspberry layer, on the third day I made a biscuit, on the fourth day I collected and decorated the cake, and on the fifth day I photographed the finished cake.

Because I've got too much step by step photos with a description, I decided to save on the preface so that the post itself does not seem endless. The only thing I want to emphasize again is that I prepared the cake for my son's birthday, January 23, and I publish it on March 8, my daughter's birthday.

The post and the recipe with her cake are next in line.

For cream:

• 500 ml heavy cream (33%)
• 500 gr Mascarpone cheese
• 200 gr powdered sugar
• 1 tsp vanilla extract
• 100 gr frozen raspberries

For raspberry confit:

• 2 tsp granulated gelatin
• 200 g raspberries (fresh or frozen)
• 100 gr sugar
• 2 tablespoons cornstarch
• 50-80 ml water

For one serving of chocolate biscuits:

• 250 gr flour
• 1.5 tsp soda
• 1 tsp salt (can be reduced)
• 55 gr. cocoa powder
• 300 gr. sugar (can be reduced)
• 2 eggs
• 60 gr butter
• 60 gr olive oil
• 2 tsp vanilla extract
• 280 ml milk
• 1 tbsp wine vinegar

*** I want to note that the products are designed for one serving of biscuit, I cooked three cakes, which means I multiplied all the ingredients by 3. You can also cook two cakes, it all depends on your preferences. I found the recipe for this biscuit on the Internet from Chef Andrey.

We prepare the cream - for this, first of all, chop the raspberries in a blender and strain through a sieve to separate the pulp from the seeds.

1. Beat the cold cream with powdered sugar with a mixer until the cream thickens completely.

2. Stir the mascarpone with a spatula, add vanilla extract and beat with a mixer at low speed.

3. Mix cream and mascarpone, add raspberry puree.

4. Beat the cream with a mixer at low speed, combining all the ingredients, achieving a uniform color. Ready cream, cover with a lid and place in the refrigerator.

For raspberry confit you need:

Pour gelatin with cold water so that the water covers the gelatin and leave to swell.

Transfer the berries to a saucepan, cover with sugar and starch and put on medium heat, stirring constantly, add 50 ml of water. As soon as the sugar dissolves and the mixture starts to thicken, you can add the remaining water. Wait until it boils and immediately remove from heat, add swollen gelatin to the hot mixture. Mix everything until smooth. Then, grind the raspberries with an immersion blender, and strain through a sieve, separating the raspberry puree from the seeds.

Prepare a form in which the confit will solidify. It is desirable that the form be of a small volume, so that in the end we get a layer of 1.5 centimeters. We cover the form with cling film, pour the finished raspberry puree, level the surface and put in the refrigerator for 3-4 hours, preferably at night.

It's time for the biscuits:

In a separate bowl, mix the dry ingredients: flour, soda, salt (I took half a teaspoon of salt), cocoa and sugar, mix. In the dry mixture, add eggs, butter and olive oil, vanilla extract, milk and vinegar.

***You can mix liquid ingredients (eggs, butter, milk, vinegar) in a separate bowl, mix everything and add to the dry mixture in this state.

Add milk gradually, stir until smooth ...

and pour into a mold greased with oil and sprinkled with flour. For this baking, I used a mold with a diameter of 20 cm. We put the mold with the dough in a preheated oven to 180 degrees for 50-60 minutes.

We check the readiness with a wooden skewer, immersing the skewer in a biscuit, it should come out dry. Let the finished biscuit cool a little on a wire rack so that it cools evenly, and then wrap it with cling film and put it in the refrigerator for a couple of hours, or better at night.

After standing overnight in the refrigerator, the biscuit turns out to be very soft and slightly moist, so additional impregnation with syrup is no longer needed.

We trim the thickness of the cakes by cutting off the upper tubercle with a serrated knife. The bottommost biscuit turned out to be thinner than the others, since on it, in addition to the cream, there will also be a raspberry layer.

We take out the confit from the refrigerator and cut it to the diameter of the cake mold.

We collect the cake: spread the cream on the biscuit, spread the raspberry confit on top, put a little more cream on top of the confit. Smooth everything over the surface and lay out the second cake. The second cake, simply coat with cream (already without confit) and lay out the third cake, soak it with cream as well.

We coat the sides and surface of the cake with cream, trying to level the cake with cream on all sides. If you can’t level the cake, you can make its surface embossed. Put the cake in the refrigerator for half an hour, but for now we will prepare the chocolate icing.

For the glaze you will need 100 g of dark chocolate.

Melt it in a steam bath, adding 50 g of butter.

Cover the surface with the finished icing, letting the chocolate flow down the sides of the cake, spreading the icing from the middle to the edges of the cake with a spatula. Decorate the cake as desired.

Here is such a cake turned out in a section, layers of cream and raspberry confit are visible here, it looks very impressive, but the taste exceeded all our expectations. This cake deserved all the effort that was spent on it.

I often heard that it is added to cakes as a layer. I decided to get acquainted with this "beast"

In fact, it is a soft marmalade made from berries (fruits). This layer is very refreshing sweet cakes and gives it an extra taste and sourness.
Made with frozen raspberries. For this I took:
390gr. frozen raspberries
85gr. Sahara
10gr. gelatin
60gr. water

Gelatin soaked in cold water. Raspberries mixed with sugar and put on fire until boiling. When the mixture boiled, removed from the heat and added the swollen gelatin, stirred well and strained through a strainer to separate from the pits. You don’t have to strain, but we don’t like raspberry seeds.
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 place in the freezer until completely solidified, then remove before forming the cake, free from the film. It will turn out a beautiful ice cube, it is not necessary to defrost. If the D of the cake is smaller than the confit blank, it needs to be cut out, I use a baking ring for this, but you can also use a knife, putting a suitable diameter on top, for example, a saucepan lid

I assemble the cake in the following sequence: on the bottom of the form (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 confit on the mousse and pour the rest of the mousse. At the end I put biscuit cake. I put the 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 clerical folder, but not paper) The cake is ready for icing. After the cake is covered with icing (I will write about this separately), the cake should stand at room temperature for about an hour before serving to defrost.

I made pumpkin confit, baked the pumpkin in the oven for it, then pureed it in a blender, added lemon juice(to taste), sugar and boiled a little more. Removed from heat + swollen gelatin = mixed and shaped.
This is what pumpkin confit looks like

And so - raspberry and cherry. For cherry, you need to grind the cherry in a blender so that you can feel the pieces.

It looks like a cake with confit before coating with cream

This is what the cutaway looks like

I can not 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 a biscuit and confit according to Andrey Rudkov's recipe. The cream is familiar to me, protein, it tastes like a marshmallow, I didn’t have to make icing, it was ready in the refrigerator. If you decide on this dessert, there are many "mirror glaze" recipes on the Internet.

There is nothing complicated in the recipe for marshmallow cake with raspberry confit, and the process does not take much time, especially since the icing and confit can be prepared in advance. You may not need to glaze at all.

Cakes are so tender and soft that you don't notice how they disappear from the plate.

Let's do the config first. I didn't defrost the raspberries first.

Pour gelatin with water (30 g). Transfer the berries to a saucepan, leave a few berries. Pour in 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 submersible.

Form (21 cm) cover with cling film, pour berry puree. Spread out the raspberry pieces. Remove mold from freezer.

Now let's bake a biscuit. We weigh the eggs by weight, 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, mix flour, cocoa, baking powder and sugar.

Add eggs, yolks and vegetable oil.

Beat thoroughly with a mixer.

Add milk and beat again.

Cover the form with baking paper. Lay out the dough.

I took a small form, you can bake on a large sheet, the dough rises well.

Place in a preheated oven at 180 degrees, bake until tender, 8-10 minutes.

While the cake is cooling, prepare protein cream. Add sugar and citric acid to the proteins.

Whisk a little. Put in a water bath.

Beat, gradually increasing the speed of the mixer. When the squirrels begin to wrap 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 biscuit in a large form, this is not necessary.

Make syrup from water and sugar. Add liquor if desired. Soak the biscuits.

Cut the raspberry confit into circles with a smaller diameter (4.5 cm).

Put the confit on the biscuits.

Transfer the cream into a piping bag fitted with a round tip. Drop off the cream.

Bring the icing to working condition, pour over the cakes. Marshmallow cake with raspberry confit is ready.

The cakes turned out very bright and tender. I don’t know if I guessed the recipe, but what happened, my husband and I really liked it.

Enjoy your meal.