Raspberry Confit Cake: A Step-by-Step Recipe
Raspberry confit is one of the most popular sponge cake fillings, boasting a thick consistency and a vibrant, ripe berry flavor with a hint of tartness. Today, we'll show you how to make delicious raspberry confit at home, and offer a simple step-by-step recipe with detailed photos.
- Proteins: 0.4 g
- Fats: 0.3 g
- Carbohydrates: 71.8 g
- Total time:
- Time in the kitchen:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
On the pages of our confectionery catalog you can find a wide range of recipes, both for classic cakes familiar from childhood Honey cake or Milk girl, to signature ones, which use fruit or berry filling: Red velvet, vertical cake roll or Blackberry-flavored mousse brownie.
Experienced pastry chefs know that despite the presence of berries, sugar, and thickener, raspberry cake filling can vary greatly in consistency and texture:
- compote contains large pieces of fruit or berries;
- confit contains pureed pulp and resembles praline with a berry flavor;
- coolies more like a transparent delicate jelly;
- cream has a creamy consistency, similar to jam;
- Kurd is a custard with the addition of fruit juice.
To better understand the difference between the concepts, we suggest watching the video:
Now you know exactly how raspberry confit for cake differs from curd or compote, and you're confident that this is the recipe you need to bring your culinary idea to life.
Many people know that desserts containing gelatin quickly lose their shape at room temperature, so today we'll be making raspberry confit cake with 900-gelling power agar. This layer won't run, even on a hot summer day!
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Raspberry350 G
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Sugar100 G
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Lemon1 pcs
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Water350 ml
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Agar-agar8 G
Place 350 grams of raspberries (fresh or frozen) into a saucepan or heavy-bottomed pan and add the fresh juice of half a lemon to the berries.
Add 300 ml of water and 100-120 grams of sugar to the pan. Mix well and let it steep for a while.
In a separate container, combine 50 ml of cold water and 8 grams of 900-strength agar-agar (or 7 grams of 1200-strength agar-agar). Let the agar swell for 10 minutes.
Place the raspberries in a saucepan on the stove, bring to a boil over medium heat and simmer for 2-3 minutes.
Strain the raspberry base through a sieve, removing excess pulp and seeds.
Additionally, squeeze the raspberries with a spatula so that as much of the pulp, containing the bright taste and aroma of raspberries, gets into the saucepan.
Add the swollen agar-agar to the hot raspberry base and stir thoroughly until the gelling mass is completely dissolved.
Place the pan back on the stove, bring the mixture to a boil and cook for 2 minutes (no more).
Let the mixture cool slightly (so that the cling film covering the bottom can withstand contact) and pour it through a sieve into a pre-prepared form of the required diameter.
Let the mixture cool completely and gel. This takes about 30 minutes at room temperature, and a maximum of 10 minutes in the refrigerator.
Remove the finished raspberry confit layer from the pan. If you plan to assemble the cake the next day, wrap the homemade fruit layer in plastic wrap (the confit will dry out without wrapping) and refrigerate.
If you liked the raspberry cake filling and want to try other variations of the fruit and berry palette, watch the video to see what a jelly layer can be like, placed between sponge cake layers or complementing an airy mousse.
- 3 hours
- 333.7 kcal
- 349
- 4 hours 20 minutes
- 210 kcal
- 375
- 3 hours 20 minutes
- 108 kcal
- 458
- 40 min
- 123.6 kcal
- 656
- 4 hours
- 479.2 kcal
- 471
- 5 hours
- 288.3 kcal
- 187