You've probably come across the terms “coolie” and “kompote” more than once in recipes for modern desserts? This is the name of the jelly layer for cakes and pastries, which is most often made from berries or fruits.
Kuli is a homogeneous layer of puree with sugar and thickener. If it is not homogeneous, but with pieces of fruit, then it is usually called compote. Desserts with them look very elegant when cut. Such jelly layers add color, taste, and aroma, so they should definitely be in your recipe box.
Today I will tell you how to make strawberry coulis for a cake - a recipe from frozen strawberries (you can cook it the same way from fresh strawberries or use any other berries). A slight sourness will help you refresh the taste of your usual sponge or mousse cake. By experimenting with other types of berries, you can make homemade cakes with different flavors every time.
Total time: 3 hours | Cooking time: 10 minutes Yield: 1 pc. | Calorie content: 82.96 kcal per 100 g
Summer compote of fresh cherries and juice
If you have fresh berries at your disposal, you can make the most delicious cherry compote from them.
What ingredients will you need?
For the dish you need to take:
Step-by-step cooking process
The cooking process includes several stages:
Cherry compote for cake
This process will take about half an hour.
What can I add?
If children will not try the dessert, then you can add liqueur to it. For example, a couple of spoons of cherry alcoholic drink.
How to use in a cake?
Cherry compote will be a delicious berry layer for a cake. It will fit perfectly, for example, into a chocolate dessert.
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Fruit (berry) puree, for further use in desserts
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How to make compote from frozen berries?
Even frozen cherries can be made into a compote base. The calorie content of this version of the delicacy will be approximately 51.3 kcal.
And BZHU:
| BJU | Value in g (per 100 g) |
| Squirrels | 2,6 |
| Fats | 0,2 |
| Carbohydrates | 9,1 |
What ingredients will you need?
For the dish you need to take:
Step-by-step cooking process
The cooking process includes several stages:
Next, the mixture is poured into a mold in a thin layer and placed in the freezer.
How to use in cake
The resulting compote can be used in the cake as a separate layer. Or cut it into frozen pieces and add it to sour cream and butter cream.
How to prevent the filling from leaking out
In addition to thickening with starch or flour, boiling with sugar or powdered sugar, there is another simple way to ensure that the filling does not leak out during baking.
To do this, before putting the filling on the dough, you need to sprinkle it with a thin layer of semolina or breadcrumbs. You can also sprinkle the filling itself on top. Semolina (crackers) will absorb excess moisture and the filling will not leak out.
( 1 rating, average 4 out of 5 )
Cherry compote with gelatin
Cherry compote for the cake will quickly harden without obstacles if you use high-quality gelatin in its preparation.
What ingredients will you need?
For the dish you need to take:
Step-by-step cooking process
The cooking process includes several stages:
At the final stage, you need to pour the sweet mass into a thickening mold (the layer should be 5-8 mm thick) and place it in the freezer.
How to use in cake
Cherry compote is delicious added to vanilla pie. The finished biscuit for it is cut into 2 parts, after which it is coated with any butter cream. Compote is placed in the middle between the blanks.
Compote for cake with cherries and agar-agar
Instead of gelatin, agar-agar is also suitable for hardening the berry compote. This product is less commonly found in stores, but it has the same strong gelling properties.
What ingredients will you need?
For the dish you need to take:
Step-by-step cooking process
The cooking process includes several stages:
When the cherry mixture has cooled to room temperature, it can be refrigerated for 2-2.5 hours. During this time, it will harden sufficiently and will be convenient to use for further preparation of desserts.
How to use in cake
The already frozen compote must be carefully cut out of the mold in a circle, and then transferred to the cake layer. For example, if a dessert uses 3 additional layers of filling, the jelly layer can be made medium.
Useful tips
To improve the texture of the cake filling, you can add pectin to it. When adding this ingredient, it is important to remember that it only works if there is sweetness and acidity. Also, when using this product, less gelatin is needed. For 280 g of fruits or berries you will need 5 g of pectin and 5 g of gelatin. Cake compote is often prepared using gelatin or agar-agar. In order not to spoil the raw materials for the filling, you can test the stabilizing components in advance. This will prevent the compote from becoming too dense or liquid.
Recipe for layering with starch and cinnamon
Cherry compote for cake is most often prepared according to a standard recipe without any extra ingredients. But you can make its taste even brighter and more interesting. For example, using cinnamon. It is worth choosing a whole spice and grinding it yourself, then it will turn out more fragrant.
What ingredients will you need?
For the dish you need to take:
Step-by-step cooking process
The cooking process includes several stages:
To speed up the process, you can send the form with compote to the refrigerator or to the balcony in cool weather.
Rules for serving dishes, decoration
Only after the jelly layer has completely hardened can it be moved onto the cake. For example, place it on top of all layers of dessert and turn it into a real decoration for it. It is convenient to lay out chocolate figures on a layer of compote or draw various patterns with cream.
Cooking method
- In France, the word “
coulis” refers to the pureed juice obtained after the product has been crushed and then strained through a sieve. “Kuli” is one of the types of sauces. “Kuli” can be either sweet or savory. Recipes for preparing it can be different - it all depends on what dessert this sauce will be served with. Kuli is prepared not only from vegetable mixtures, but also from fruits. Fruit coulis contain lots of fruit and sugar, whisked together until smooth. Fruit coulis can be prepared from both fresh and frozen fruits and berries: currants, cranberries, raspberries, cherries, apricots, plums, kiwi. Of course, our main assistant in preparing coulis sauce will be a blender. Without it, it will be very difficult to achieve the desired consistency. - It can be served in many ways: with pancakes, with ice cream, added to yogurt or in creamy puff desserts. Strawberry and raspberry coulis are the easiest to prepare, as they can be easily blended in a blender without prior boiling, while blackberries, blueberries, red and black currants require pre-boiling to release their juice. All sauces, except strawberry, need to be strained to get rid of annoying seeds. They can be served thick or diluted with sugar syrup. Couli sauces are also suitable for freezing.
- And I spied on one of the girls on the Internet the option of using coolie as a fruit layer in a cake. And I decided to repeat it.
- Pour gelatin with cold boiled water and stir well.
- I have ready-made frozen strawberry puree. I made this in the summer - sprinkle washed and dried strawberries with sugar to taste and grind them in a blender until smooth.
- Cut the frozen strawberry puree into pieces and place in a saucepan, place on low heat until completely thawed. Warm up.
- Add starch on top and stir vigorously so that there are no lumps. Brew until well thick. First, the puree will change color and turn pale. But then, during the brewing process, the puree will again become bright in color. Remove from stove.
- Pour in the swollen gelatin and stir well. Let cool until warm.
- Prepare the mold and line it with film. Pour the prepared coolie and refrigerate until completely frozen.
- The finished coolie has a delicate consistency that retains its shape.
- And my version of assembling the strawberry coulis cake (from bottom to top):
- - biscuit
- - creamy white chocolate mousse
- - coolie
- - creamy white chocolate mousse
- - biscuit
- — creamy strawberry soufflé
- - biscuit.
Compote with pectin and Amaretto liqueur
Cherry compote is obtained with a bright, interesting aroma if you add alcohol to its composition. For example, Amaretto liqueur will perfectly complement such a layer for a cake.
What ingredients will you need?
For the dish you need to take:
Step-by-step cooking process
The cooking process includes several stages:
All that remains is to send the form to the freezer and, after hardening, use the compote for its intended purpose: as a layer of cake or as a separate dessert.
How to use in cake
If you cut the finished compote into beautiful shaped pieces, it can be used to decorate the top layer of the cake. Place them directly on top of the cream and chocolate chips. Pieces of compote are delicious served with tea and coffee and as an independent dessert.
Dacquoise
A cake in which the cake layer is nut meringue, and the layer is butter cream and whipped cream. What nuts are used? Traditionally, these are almonds. But it is permissible to complement the taste of almonds with coconut, peanuts or pistachios. The cream can also be enhanced with various additives to give the dessert an unusual taste and aroma.
A variation of dacquoise can be the crusts for the Esterhazy cake.
Spicy compote with Cahors, anise, ginger
Cherry compote for cake today is prepared according to a variety of recipes. Among them there is also an option with a lot of spices.
What ingredients will you need?
For the dish you need to take:
Step-by-step cooking process
The cooking process includes several stages:
When the compote holds its shape stably, it can be frozen in the refrigerator for 2-3 hours.
How to use in cake
If you add the finished compote in separate molds with a portion of ice cream and/or melted chocolate, you will get a delicious stand-alone dessert. You can also cut it into pieces and add it to the cake cream or as a separate layer.
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.
- That's all for me. Bake delicious cakes. Share your impressions with me. Have a great day everyone!
Jelly for cake: recipes for fruit and berry layers for...
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Homemade cherry compote with cognac
Of the alcoholic drinks, cognac can also be added to the jelly treat. It is advisable to choose an alcoholic product without flavorings.
What ingredients will you need?
For the dish you need to take:
Step-by-step cooking process
The cooking process includes several stages:
All that remains is to pour the compote into molds and freeze.
How to use in cake
Compote according to this recipe will be an excellent independent layer for a cake with any cake layers.
Recipe from Andy Chef
The famous chef's recipe differs from the classic one in that it contains alcohol. You can choose liqueur or cognac.
What ingredients will you need?
For the dish you need to take:
Step-by-step cooking process
The cooking process includes several stages:
All that remains is to put the compote in the freezer.
How to use in cake
When preparing a compote cake according to this recipe, you can add it to its layers either as a whole sheet or in small pieces.
Recipe for “Chocolate cake with cherries “Snow motives””:
To decorate the cake, I prepared gingerbread, the recipe for which I gave earlier https://www.povareno k.ru/recipes/show/15 5422/
For the sponge cake: Beat the eggs with sugar using a GALAXY GL2300 food processor.
Pour in milk and butter. Beat the mixture again. Gradually add flour combined with cocoa and baking powder. The finished dough will be quite liquid, but there is no need to add more flour, otherwise the sponge cake will not be tasty. Pour the finished dough into a baking dish and bake in the oven at 180 degrees, about 30-40 minutes. Check readiness with a dry wooden skewer. Allow the hot sponge cake to cool and remove the molds. Wrap in cling film and refrigerate for at least 12 hours. Cut the biscuit into 3 layers.
Streusel
This is what the Germans call their traditional pie, as well as the confectionery crumbs they use to decorate cakes or add to baked goods. It is prepared from flour, sugar and butter. These are the main components. But you can also add secondary ones, for example, dyes and natural flavors, ground nuts into flour. There are 2 subtleties in working with crumbs. First, the flour should be added last. And secondly, the crumbs do not knead for a long time.
“Pirogeevo” has a recipe for muffins with streusel crumbs, be sure to make it if you haven’t tried it yet.
I’m sure you also know words from the world of cooking. Feel free to add to the dictionary or ask what you would like to know. So, with your help and tips, I will expand this page. In contact with
