Recipe for berry layer for sponge cake

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.

Preparation

If the strawberries are fresh, cut off the stems. If frozen, defrost (save the juice).

Soak gelatin in ice water. For fresh strawberries, 6 g of gelatin is enough; for frozen, take 8 g, as there is more liquid.

Puree the strawberries with a blender. After this, you can grind through a fine mesh sieve if you want to get rid of the seeds (for strawberries this is not necessary, but for, say, raspberries or blackberries, it will not be superfluous).

Pour about 1/2 of the puree into a saucepan. Add sugar - the amount is at your discretion, everything depends on your berry, if it is sweet, then you can skip the sugar altogether, and if it is very sour, then add a little more. Bring to a boil and remove from heat.

Dissolve the swollen gelatin in the hot puree. Then pour in the reserved 1/2 of the puree. This way you will not lose the color and aroma of the berries, the strawberries will smell delicious and will not be digested into compote. Mix everything thoroughly.

Cover the molding ring (as a rule, they take a ring slightly smaller than the diameter of the baked cake layers, in the photo the diameter is 18 cm) with cling film and place it on the board. If you have silicone molds of the appropriate size, you can use them. You can prepare one mold or divide the berry puree equally into two molds, then you will get thinner layers in the cake.

Pour the puree into the molds. As a rule, the thickness of the layer should be within 5 mm - focus on this indicator.

Place in the freezer for 3-4 hours. There it will become icy.

When the strawberry compote (coulis) is completely frozen, remove the ring. In this frozen state, the strawberry jelly cake can already be placed in the cake as a layer. While the dessert sits (usually for at least 2 hours), the layer will have time to defrost on its own.

It can be placed between layers of cream, but provided that it is dense and tolerates contact with gelatin (for example, it will be good with cream cheese). This filling smells delicious of berries, is elastic and looks appetizing when cut. Delicious cakes to you!

A bright and aromatic layer of berry puree will make your cake incredibly appetizing and add a completely new taste to it. Making such a layer is very simple. Let's get started without delay.

All recipes are designed to make 2 layers for a 16-18 cm cake layer.

Option 1. Berry puree sauce

The sauce is made from puree with the addition of cornstarch.

Berry puree – 250 g
Water – 50 g
Corn starch – 14 g (1 tbsp)
Sweetener Prebiosweet - to taste (only for sour berries)

Grind the berries in a blender. If there are large seeds or hard skins (raspberries, sea buckthorn, currants, etc.), rub the puree through a sieve, do not throw away the seeds. If there are no seeds (blueberries, strawberries, etc.), you don’t have to wipe them.

Add cold water to the berry pits, leave for 15 minutes, then strain. Add corn starch to the water from the seeds, stir until dissolved and add it all to the berry puree.

Heat the berry sauce to a boil, stirring. The sauce will be cloudy and whitish at first. When it heats up well, it will darken and become more transparent.

Option 2. Sauce made from whole berries or pieces of fruit

For this sauce, it is better to use berries without large seeds (blueberries, blueberries, lingonberries, etc.), or berries where the seeds can be separated (cherries, sweet cherries), or large fruits cut into pieces (apricots, plums, strawberries, etc.). P.).

If you make a layer of whole berries, then they will burst effectively in your mouth - try it, it’s great.

Fruit slide cake

The basis for this cake is a sponge cake, which we will now bake according to a very simple recipe.

Required:

sugar - 1 glass
flour - 1 cup
4 eggs
soda on the tip of a knife

Preparation:

Mix the dough.
Bake in a greased pan at 180 degrees.
The baked goods are cooled in the mold.
Divide the biscuit into two layers.
Pour syrup over the bottom layer.
Cut the second cake into pieces.

Syrup

sugar - 100 gr
water - 100 ml
cognac - 1 tbsp. spoon

Mix all ingredients, heat, stirring, without bringing to a boil.

For the filling you will need canned fruit.

Let's prepare the soufflé.

Required

fruit yogurt – 300 gr
cream – 500 gr

Preparation:

Whip well-chilled cream.
Boil 20 grams of peach compote, dissolve 1 tablespoon of gelatin in it.
Combine gelatin with yogurt, stirring gently.
Gently mix whipped cream with yogurt.

Assembling the cake.

Cover the salad bowl with cling film.
Layer layers of fruit, biscuit cubes and soufflé.
Place the syrup-soaked cake layer on top.
We arrange the dessert in the refrigerator.

Preparing the glaze.

Required:

sour cream - 2 tbsp. spoons
oil - 50 g
cocoa - 3 tbsp. spoons
sugar - 2 tbsp. spoons

Preparation:

Place all products in a saucepan.
Warm up over low heat.

Take the frozen cake out of the bowl and place it on a plate. Drizzle with chocolate glaze as desired. Decorate with nuts.

How to assemble a cake with a berry layer

There are also 2 options here:

Korzh – layer – cake layer
Korzh – cream rim – layer – cake layer

I do not recommend that those who are just starting to cook make a layer of berries between two layers of cream. In PP baking options, where the cream contains little fat and sugar, the layers will slide over each other and the cake may fall apart.

Publication in the group: Raw materials, additives

Fragrant berry confit came from French cooking, where this very thick fruit jam first appeared, heavily boiled with sugar and gelatin or another thickener, which began to be used for decorating and layering cakes and various confectionery products.

How to make strawberry puree with sugar

Sort through the strawberries, putting aside the berries in the “substandard” category - excessively wrinkled, spoiled. You can freeze strawberry puree in the same way - it is even more aromatic and sweet.

Remove the sepals and wash the strawberries thoroughly, especially if they are covered in sand. For convenience, you can pour it into a colander.

Place the strawberries in a container or deep bowl, add sugar.

Using an immersion blender, grinding the berries with sugar will take literally a minute. You can also thoroughly mash the strawberries with a spoon or fork - in this case, small pieces may remain.

Pour the puree into small containers, cover with lids, and place in the freezer.

To remove the right amount of puree from the container, you need to let it thaw a little and then use a knife or spoon. There is an alternative - you can freeze the berries in ice cube trays.

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General principles for preparing berry confit

French chefs originally meant confit by slowly simmering and preserving meat or fish at a low temperature in a rich, fatty broth, which, due to the length of cooking, was used only for gourmet and very expensive dishes.

Therefore, according to one version, the origin of the term is assumed to be from an abbreviated word, translated meaning “marinate” or “stabilize.” Another version of the ancient origin of the French confectionery phenomenon is called an abbreviation for “candy” or “jammy,” but today this concept has become so firmly established in the culinary life of the whole world that it does not need clarification.

Recipe with agar-agar

Berry confit for a cake is not difficult to make yourself in your home kitchen using special thickening ingredients.

Ingredients

To prepare a very simple strawberry confit you will need ingredients in the following proportions:

Fresh or frozen berries	300 g
Granulated sugar	50-100 g
Agar agar powder	1.5 tsp.

Step-by-step cooking process

First you need to defrost or rinse fresh berries, then place them on a sieve to drain excess moisture. When the berries thaw, the juice should be saved and used to prepare dessert.

Prepared strawberries must be pureed with a blender or masher. To obtain a uniform consistency and remove seeds, you can rub the berries through a fine metal or special strainer with a large wooden spoon or pestle.
Now you need to combine the mass with granulated sugar and agar-agar powder diluted in juice, mix and put on low heat, cook, stirring constantly, for 5-7 minutes. after boiling. Cooking time can be increased based on the manufacturer's instructions on the agar-agar package.
Then you should pour the resulting mass into a prepared mold of the required diameter and wait until it hardens at room temperature. You can also put the already cooled mixture in the refrigerator and wait until the finished confit begins to separate from the walls.
Next, you can place a nice thick layer of berries on the cake layer and continue decorating.

Curd

Cooking time: 8 hours.
Number of servings: 10 persons.
Calorie content of the dish: 397 kcal/serving.
Purpose: breakfast, lunch, dinner.
Cuisine: European.
Difficulty: medium.

There is an opinion that cottage cheese is a dietary product and can be consumed even by those who closely monitor their weight. This is partly true, which is why experienced chefs add it to their products. The cakes will contain the most calories, while the curd-based cream will make the dessert light and airy. It is better to decorate the cake with berries: they will give the desired flavor combination.

Ingredients:

cottage cheese – 600 g;
shortbread cookies – 250 g;
butter – 110 g;
heavy cream – 250 ml;
powdered sugar – 120 g;
strawberries – 400 g;
gelatin – 10 g;
lemon zest.

Cooking method:

Process the cookies into fine crumbs. Mix with soft butter.
Pour the mixture into the mold, pressing down to the bottom and sides. Place in the refrigerator.
Rub the cottage cheese through a sieve, mix with powdered sugar and lemon zest.
Heat 100 ml of cream slightly and dissolve the gelatin. Pour into the curd cream along with the rest of the cream.
Place the cream on the crust and refrigerate for 7 hours.
Make a puree from berries and powdered sugar. Pour it over the finished cake.

With starch

Berry confit for the cake can also be very easily prepared using regular corn or potato starch.

Ingredients

For this simple recipe, you should prepare the following set of available products:

250 g of fresh or frozen berries;
150 g granulated sugar;
1 tbsp. l. corn or 1 tsp. potato starch;
3-4 tbsp. l. drinking water or juice from berries.

Step-by-step cooking process

Preparing this version of bright decoration with aromatic pieces of berries will take a little more time:

Place the berries in a saucepan and put on low heat. If fresh, dry raw materials are used, you will need to pour a small amount of drinking water into the bottom of the dish so that the mass does not burn.
Now you need to add granulated sugar to the berries, which, when heated, will stimulate the release of berry juice. The mixture should be stirred periodically and the berries should be crushed a little to obtain a heterogeneous puree with pieces of fruit.
In a separate cup, dilute corn or potato starch powder in cool drinking water until smooth.
After the grains have completely dissolved, you need to gradually pour the prepared mixture into the hot berry mass and stir well.
Continue boiling for another 3-7 minutes, stirring constantly, until the required consistency is achieved so that the mass begins to thicken.
Now you should transfer the hot thick mixture into a suitable bowl or grease the cake with it, and let the layer cool completely.
As it cools, the confit will begin to thicken and thicken.
Confiture is stored for quite a long time in the refrigerator. In the future, it can also be used for a bright, beautiful, aromatic filling in pies or cupcakes.

With cheese cream and berries

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 579 kcal/serving.
Purpose: breakfast, lunch.
Cuisine: European.
Difficulty: high.

Cheese and berries are, at first glance, incompatible ingredients when it comes to using them in a cake. However, in many modern versions of dessert, such combinations are often found. If you are talking about curd cheese like Mascarpone, then its tenderness and very subtle cheese flavor go well with most berries. The cream itself turns out airy.

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Ingredients:

flour – 160 g;
egg – 5 pcs.;
baking powder – 1 tsp;
sugar – 200 g;
vegetable oil – 2 tbsp. l.;
mascarpone – 500 g;
powdered sugar – 160 g;
cream – 500 ml;
strawberry;
strawberry syrup;
a packet of vanillin.

Cooking method:

It is necessary to beat the yolks with a whisk until white. Add vegetable oil.
Flour with baking powder and vanilla should be added sifted to the yolk-butter mixture.
Beat the whites, adding a spoonful of sugar, as for meringue, and place portions into the dough.
Bake at 180 degrees in a greased pan for 50 minutes.
Whip the heavy cream, mix with mascarpone and powdered sugar.
The finished cake needs to be divided into two, each one should be soaked in syrup.
Form the cake in layers: cake layer, cream, chopped strawberries. Then repeat the process.

With gelatin

Berry confit for the cake is very easy to prepare using sheet or instant gelatin.

Ingredients

For this spectacular and tasty raspberry decoration, you need to prepare the components in the following proportions:

200 g fresh or frozen raspberries;
50-70 g granulated sugar;
50 ml of clean drinking water;
5-6 g gelatin.

Step-by-step cooking process

The process of preparing a fragrant raspberry delicacy comes down to the following steps:

If the presence of seeds in the finished product does not interfere, then the berries along with granulated sugar should be immediately placed on low heat, pouring a little water into the bottom of the dish to prevent the mass from sticking and burning until the berry juice is released.
Bring the mixture to a boil, stirring occasionally, and then immediately remove from heat.
In parallel with this process, gelatin should be prepared by soaking it in cold or warm water, according to the instructions on the package.
Now you need to cool the berry mixture to a temperature of 50-60 degrees, and then add the swollen prepared gelatin and mix all the components.
It is advisable to place the prepared form on the hard surface of a flat plate or small tray, and then fill it with the resulting raspberry substance.
Next, the mass needs to be given a little time to cool and set, and then transferred to the freezer for 2-3 hours for faster hardening.
After the specified time has elapsed, the confit should be removed from the mold without defrosting and immediately placed on the crust. After assembly, the cake must be placed in the refrigerator to stabilize.

Jelly

Cooking time: 60 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 386 kcal/serving.
Purpose: breakfast, lunch, dinner.
Cuisine: European.
Difficulty: high.

You can often find a berry cake with jelly filling on sale. At first glance, it is difficult to prepare such a product, but it is not so. You can use modern thickeners to get delicious berry jelly. This option will allow you to do without cakes at all or limit yourself to only a small layer of dough. Fresh strawberries or cherries will be a beautiful decoration.

Ingredients:

jelly – 3 bags;
sour cream – 800 ml;
sugar – 240 g;
egg – 2 pcs.;
flour – 160 g;
baking powder – 1 tsp;
butter – 55 g;
gelatin – 30 g;
any berries.

Cooking method:

Prepare the jelly according to the instructions on the packet.
Beat eggs with 80 g of sugar, add butter.
Add flour with baking powder, after sifting.
Bake for 25 minutes at 180 degrees.
Pour cold water over the gelatin until it swells. Make sure it dissolves by heating it slightly.
Mix sour cream with sugar, add gelatin, beat. Add a handful of any berries.
Cut the jelly and cake into cubes, mix with sour cream.
Place in a mold, cover with film and let harden in the refrigerator.

With pectin

Aromatic berry or fruit confit with pectin is also suitable for decorating a sponge cake or homemade cakes.

Ingredients

For a rich cherry confit you need to take the following components:

250 g of ripe fresh or frozen pitted cherries, you can take ready-made puree;
50 ml of invert syrup or glucose;
1 tbsp. l. granulated sugar;
6 g pectin.

Step-by-step cooking process

Preparing thick cherry jelly for confectionery purposes involves performing the following simple steps:

First you need to put a saucepan with cherry berries in syrup on low heat, simmer until soft, and, if necessary, blend with an immersion blender until smooth.
Next you need to mix pectin with 1 tbsp. l. granulated sugar and add to the cherry puree, stirring constantly, until the sugar grains are completely dissolved, after which you need to turn off the heat, and the mixture can be beaten again with a blender or rubbed through a sieve for greater homogeneity.
Next, the mass should be allowed to cool slightly, after which it can be used for its intended purpose for filling confectionery products or soaking cakes.
Quickly thickened pectin confit can be reheated if necessary.

Fruit and yoghurt dessert

We will prepare this delicious dessert without baking. To diversify its taste, you can experiment and add different fruits and berries. You can choose fruit yogurt or natural yogurt without fillers. The dessert is perfect after a hearty feast. It is pleasantly refreshing and has a beneficial effect on digestion.

Required:

Shortbread cookies – 350 gr
butter - 100 g
fruit yogurt – 1 liter
instant gelatin - 20 g
jelly – 2 bags
boiled water - 0.5 liters
any fruit (canned or fresh)

Preparation:

Grind the cookies into crumbs.
Melt the butter.
Mix cookies with butter.
Place the mixture in the mold, press down, and refrigerate.
Place yogurt in a bowl, add fruit, mix.
Dissolve gelatin in half a glass of hot water, approximately 60 degrees.
Pour the gelatin into the yogurt, stirring continuously.
Pour the yogurt over the frozen crust.
Place in the refrigerator.
Pour 400 ml of hot water (60 degrees) into a bowl.
Dissolve 2 bags of jelly. (Please note that we took half the amount of water indicated on the bags).
Set aside the jelly until it cools completely.
Pour the jelly over the yogurt. Place in the refrigerator.
Place the cake on a plate and serve. No decoration is required; a surface covered with a smooth, bright layer of jelly already sufficiently decorates the resulting dessert.

From currants

It is very easy to prepare a dense, stable, beautiful substance from red currants, which contains natural pectin, and besides, the finished confit will have a bright taste and rich color.

Ingredients

For this aromatic thick jelly you need to take frozen or fresh berries and additional components in the following proportions:

450 g red currants or 1 tbsp. prepared mashed berry puree;
80 g of powdered sugar or sand;
10-12 g corn starch;
25 ml of clean drinking water;
8 g gelatin;
1 pinch of vanillin.

Step-by-step cooking process

First, you need to pour the gelatin with cold drinking water and leave it for the time specified in the instructions to swell.

Currant berries need to be pureed in any convenient way: with an immersion blender or food processor, you can use a special attachment for a meat grinder.
For a more uniform texture, you can rub the puree through a sieve.
Now the berry puree should be combined with corn starch, vanillin and powdered sugar, put on low heat and, stirring constantly, bring the mixture to a boil.
Then you need to turn off the heat and cool the mixture a little, then add the prepared gelatin into it, stirring and dissolving it. You can beat the mass again with an immersion blender or mixer, then transfer it to a mold lined with film, cool to room temperature and put it in the freezer for 30-60 minutes.
With the frozen layer of berry jelly, you can continue to work on assembling and decorating the dessert.

Biscuit

Cooking time: 3.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 498 kcal/serving.
Purpose: breakfast, lunch, dinner.
Cuisine: European.
Difficulty: high.

One has only to imagine a berry cake, and the imagination pictures a lush sponge cake soaked in sweet syrup with layers of delicate butter cream. Sponge cakes, on the one hand, are easy to prepare, but you can make mistakes that affect the final result. For example, you need to beat the eggs so that no foam forms, as for meringue. Otherwise, the finished cakes will crack and will only be suitable for sponge crumbs.

Ingredients:

strawberries – 15 pcs.;
flour – 240 g;
granulated sugar – 240 g;
butter – 350 g;
egg – 4 pcs.;
baking powder – 8 g;
curd cheese – 320 g;
powdered sugar – 80 g;
sour cream.

Cooking method:

Approximately 250 grams of softened butter should be mixed with sugar. Beat until smooth.
Add the eggs one at a time, without ceasing to beat.
The flour is combined with baking powder and poured into the cake batter in portions.
Grease the pan with butter and spread a spoonful of flour. Pour half the dough, bake for 20 minutes at 190 degrees. Prepare the second crust in the same way.
Divide each cake in half. Apply cream and let soak.
Cut the washed berries in half and place between the cake layers.
Spread the finished cake with cream on all sides.

From jam

If you need a small amount of confit to layer a homemade cake, but there are no berries on hand, you can use a jar of your favorite aromatic jam and any food thickener for this purpose.

Ingredients

For 100 g of finished jam, take 3 g of instant or leaf gelatin, soaked in cold water. For additional taste, you can add lemon juice and any spices to the sweet jam: ground cloves, cinnamon, orange zest or cardamom seeds; grated fresh ginger will add a spicy taste and a slight pungency. It will also be interesting to feel interspersed with various nuts, pieces of fruit or banana.

Step-by-step cooking process

The jam can be quickly heated in the microwave until liquid, add spices and seasonings, stir thoroughly, puree or rub through a sieve if necessary, then combine with the prepared gelatin and beat the mass again with a submersible blender.
You can add a small piece of butter, weighing about 10-15 g, to the warm berry mass, which will give the finished dessert a soft, creamy taste and a richer, velvety texture.
A mixture of fruit jelly and melted confectionery chocolate is also sometimes used.
The prepared mixture should be placed in a mold or a cooking ring lined with film, cooled and stored in the cold or in the freezer.
The finished frozen mass can be immediately used for its intended purpose or cut into pieces of the required size. It is suitable not only for decorating confectionery products. It can be served as a delicious addition to pancakes, pancakes or ice cream.
You can use any berries for confit; both fresh and frozen will do. You can combine different types with each other and with fruits. Fresh fruits need to be washed well, sorted thoroughly, removing spoiled specimens, and removing the stems and seeds.
For a uniform consistency of the transparent berry layer, it is necessary to rub the berries through a fine sieve to remove all small seeds from the pulp.
Sometimes it makes sense to puree some of the raw materials using a blender or food processor, and then add large pieces of slightly mashed berries or fruits to a homogeneous consistency, which can add a piquant sourness to the taste of the finished dessert. Also, slices of berries in jelly can serve as an additional decoration.
Soft raspberries do not need to be punched with a blender; they will easily disperse during the heating process. If you need to remove the seeds, you can rub the not yet completely thawed berries through a sieve.
When preparing confit, it is necessary to correctly learn to recognize the taste at different stages. The hot berry mass immediately after boiling seems richer and sweeter. In its finished form, after hardening, the intensity of the taste and sweetness of the product decreases, so you can use citric acid or natural citrus juice, chopped zest, mint leaves as an enhancer, and also add bright aromatic spices.
The final taste and appearance of the gelled layer of the dessert largely depends on the thickener used and its quality, so you should not skimp on this component, purchasing only first-class, proven products, and then follow the manufacturer’s recommendations for use.
The advantage of agar-agar jelly is that it does not melt when it comes into contact with warm cakes or hot chocolate icing. Plus, it doesn't need to be frozen first.
When working with gelatin, you should carefully monitor the temperature regime, since when it exceeds 60 degrees, it begins to lose its gelling properties. A frozen layer prepared with gelatin must be placed only on a completely cooled confectionery product.
When introducing pectin into the berry mass, it is always pre-mixed with granulated sugar, otherwise lumps may form, and the thickener may not start working.
To prepare a beautiful, even decorative layer of berries or fruits, it is important to choose the right form for hardening the mass in order to obtain a sufficient thickness of the product.
A one-piece culinary ring with a slightly smaller diameter than the main sponge cake layers is ideal; then, to secure the confit on the cake, it will be possible to make a retaining edge of cream, which will prevent the jelly from slipping.
To obtain a thin film, you can pour the berry mass onto a baking sheet, and then cut out decorative elements from the frozen mass.
You can prepare the berry confit in advance and then freeze it, wrapped in cling film. If necessary, the frozen mass can be quickly removed and, freed from the film, used to assemble the cake.
To make it easier to remove and transfer the frozen berry layer, many confectioners recommend covering the bottom and sides of the mold with thin cling film.
You can pour the sweet mass into suitable silicone molds or candy boxes. Berry confit for homemade cake or pastries will not only be a vitamin supplement or a layer of flavor for the confectionery product, but also an effective element for decoration.

Yogurt cream soufflé for layering sponge cake

The advantages of this cream are its lightness and low (relative to other dessert creams) calorie content.

Ingredients

The quantity of products is indicated approximately for a layer of cake with a diameter of 23 cm:

natural yogurt – 350 g;
sour cream – 150 g;
condensed milk - half a can;
water – 60 ml;
gelatin – 12 g;
rum (or cognac) – 20 g.

Cooking process

It is important to give the gelatin time to harden, otherwise the layer may lose its shape:

You need to boil the water. Next, pour gelatin into the water and stir it with a spoon. Then you need to let the solution cool, which will take about 10-15 minutes.
Place yogurt and sour cream in a bowl for 1 minute. they need to be beaten with a mixer or whisk.
Next, add condensed milk and a spoonful of alcohol to the mixture and beat it again for 1 minute.
Then you need to add the gelatin solution to the bowl and mix the contents of the bowl.
Next, you need to pour the mixture onto the soaked sponge cake, located in a tall mold or pastry ring, place the remaining cakes on top, and similarly fill them with cream. Next, you need to wrap the cake pan with cling film (or cover with a high lid) and put it in the refrigerator overnight so that the cream hardens.

What can I add?

The layer for the sponge cake can be supplemented with canned peaches and pineapples. Pieces of berries and fruits will make the taste of the dessert even more rich.