Cooking process
Opened today for myself a very convenient piece: strawberry compote (coolies) for cake! What is it, in general, this? This, roughly speaking, is a piece of frozen jelly. If the jelly consists only of strawberry puree with sugar, then it will be coolies. If the jelly is not homogeneous, but with pieces of fruit (ideally – cooked in syrup from its own juice), it is customary to call it compote. Compote and coolie for a cake are different from the use in the process of making a cake of ordinary jelly in that they are cooked separately from the cake, in advance, they are blanks. Like biscuit cakes. Only this – corn berry. They can be layers inside the mousse cake or interlayer between the cakes of any prefabricated cake.
Before you start talking about the number of ingredients, you need to decide on the form in which compote (coolies) will be made. This shape should roughly match the diameter of the cakes or the shape of the mousse cake. Ideal forms for making compote (coolies) are silicone. If there is no silicone suitable, the bottom of the other types of molds is lined with polyethylene.
The second question is the thickness of the compote (coolies) layer. In my opinion, the easiest way to determine this in advance, pouring in the form of ordinary water from a measuring cup. I, for example, came to the conclusion that the minimum thickness required for me in this form requires at least 300 ml of liquid, and the allowable maximum is somewhere around 400.
And now, when we know how much strawberry we need for compote and coolies, we can talk about how much to take berries, sugar and gelatin (or other gelling agents). Let’s consider conditionally that grammes of a strawberry are equal to milliliters, o-kay? Means, I need 300 ml plus 400 ml plus somewhere else 100 grams of berries, which I can cut into small pieces in compote. Total, I need 800 g of strawberries. But this is without tails and without spoiled places. So, with tails and not dismantled, I need 900-1000 grams. The logic is clear?
For every 100 grams of assorted strawberries – 1 tbsp. granulated sugar.
The amount of gelatin (or pectin, or agar) is determined based on the volume of the strawberry puree, but the gelling agent should be more than the recommendations on the package (we need a more dense jelly). Those. for 800 grams of milliliters of strawberries it is rational to take 1 jelly packing, calculated for 1 liter of liquid. I think that logic is also understandable here? The fact that I have red gelatin – it is desirable, but not necessary, you can take a transparent one. I just had a strawberry pale, I decided to add color to it. Well, and still need a little water to soak gelatin.
Strawberry mine, remove the tails and spoiled.
Soak gelatin in cold water for 5 minutes (well, or from someone that is written on the package).
We put aside 100 grams of strawberries for compote, crush it.
The rest of the strawberry is rubbed with sugar.
Pour out about half the berry puree, put it aside.
On a low heat, melt the gelatin in the minimum amount of liquid (the one in which it was soaked).
Add half of the strawberry puree and bring it along with the gelatin to a boil. Yeah, with gelatin – to a boil. Cook for about a minute, stirring. We remove from the fire.
Add the second half of the strawberry puree, which was not heat treated. Stirring.
Again, we cast half of it. This we will have coolies. It is still kept at room temperature.
To what will be compote, add finely chopped berries, stir.
Pour all this into a mold (the silicone mold must be at that time on a hard base) and put it in the freezer until it freezes. Yeah, jelly – in the freezer, and wait for it to turn into ice.
When the first washer is ready, remove it from the mold. It turns out, as you can see, easily. Because it is tough.
Up to the moment of use when assembling a cake, we keep this workpiece in the freezer.
We repeat the same procedure with the coolie, which until now stood at our room temperature. Well, in the sense that if you do not have two forms and there is not a freezer in which you can shove both these forms at once, then we do it in turn, but the same with compote and with coolies.
I repeat again: right up to the moment when you start preparing to assemble the cake, compote and coolies should be in the frozen form. While they are cold – they are firm, and they are very easy to carry on cake. When they start to thaw – they will turn into ordinary jelly, having lost this extreme stability.
So, strawberry compote and coolies for the cake are ready. And how to use compote and coolies in the cake, I will show in the recipe for a biscuit cake with strawberries. Yes, it’s elementary to use them – you simply shove them between the other layers and get a ready even layer of the thickness you need, which does not need to be measured out and aligned! Here they are, the top one – coolies, the bottom one – compote, a bit thicker, because in it – also chopped berries.
Strawberry compote (coolies) for cake
Strawberry compote (coolies) for a cake is a convenient preparation, which can be used both in mousse cakes and in prefabricated between cakes.
Ingredients
Strawberries – 1 kg
Gelatin – 1 package, calculated for 1 liter
Sugar sand – 8 tbsp.
Water – for soaking gelatin
Cooking process
Opened today for myself a very convenient piece: strawberry compote (coolies) for cake! What is it, in general, this? This, roughly speaking, is a piece of frozen jelly. If the jelly consists only of strawberry puree with sugar, then it will be coolies. If the jelly is not homogeneous, but with pieces of fruit (ideally – cooked in syrup from its own juice), it is customary to call it compote. Compote and coolie for a cake are different from the use in the process of making a cake of ordinary jelly in that they are cooked separately from the cake, in advance, they are blanks. Like biscuit cakes. Only this – corn berry. They can be layers inside the mousse cake or interlayer between the cakes of any prefabricated cake.
Before you start talking about the number of ingredients, you need to decide on the form in which compote (coolies) will be made. This shape should roughly match the diameter of the cakes or the shape of the mousse cake. Ideal forms for making compote (coolies) are silicone. If there is no silicone suitable, the bottom of the other types of molds is lined with polyethylene.
The second question is the thickness of the compote (coolies) layer. In my opinion, the easiest way to determine this in advance, pouring in the form of ordinary water from a measuring cup. I, for example, came to the conclusion that the minimum thickness required for me in this form requires at least 300 ml of liquid, and the allowable maximum is somewhere around 400.
And now, when we know how much strawberry we need for compote and coolies, we can talk about how much to take berries, sugar and gelatin (or other gelling agents). Let’s consider conditionally that grammes of a strawberry are equal to milliliters, o-kay? Means, I need 300 ml plus 400 ml plus somewhere else 100 grams of berries, which I can cut into small pieces in compote. Total, I need 800 g of strawberries. But this is without tails and without spoiled places. So, with tails and not dismantled, I need 900-1000 grams. The logic is clear?
For every 100 grams of assorted strawberries – 1 tbsp. granulated sugar.
The amount of gelatin (or pectin, or agar) is determined based on the volume of the strawberry puree, but the gelling agent should be more than the recommendations on the package (we need a more dense jelly). Those. for 800 grams of milliliters of strawberries it is rational to take 1 jelly packing, calculated for 1 liter of liquid. I think that logic is also understandable here? The fact that I have red gelatin – it is desirable, but not necessary, you can take a transparent one. I just had a strawberry pale, I decided to add color to it. Well, and still need a little water to soak gelatin.
Strawberry mine, remove the tails and spoiled.
Soak gelatin in cold water for 5 minutes (well, or from someone that is written on the package).
We put aside 100 grams of strawberries for compote, crush it.
The rest of the strawberry is rubbed with sugar.
Pour out about half the berry puree, put it aside.
On a low heat, melt the gelatin in the minimum amount of liquid (the one in which it was soaked).
Add half of the strawberry puree and bring it along with the gelatin to a boil. Yeah, with gelatin – to a boil. Cook for about a minute, stirring. We remove from the fire.
Add the second half of the strawberry puree, which was not heat treated. Stirring.
Again, we cast half of it. This we will have coolies. It is still kept at room temperature.
To what will be compote, add finely chopped berries, stir.
Pour all this into a mold (the silicone mold must be at that time on a hard base) and put it in the freezer until it freezes. Yeah, jelly – in the freezer, and wait for it to turn into ice.
When the first washer is ready, remove it from the mold. It turns out, as you can see, easily. Because it is tough.
Up to the moment of use when assembling a cake, we keep this workpiece in the freezer.
We repeat the same procedure with the coolie, which until now stood at our room temperature. Well, in the sense that if you do not have two forms and there is not a freezer in which you can shove both these forms at once, then we do it in turn, but the same with compote and with coolies.
I repeat again: right up to the moment when you start preparing to assemble the cake, compote and coolies should be in the frozen form. While they are cold – they are firm, and they are very easy to carry on cake. When they start to thaw – they will turn into ordinary jelly, having lost this extreme stability.
So, strawberry compote and coolies for the cake are ready. And how to use compote and coolies in the cake, I will show in the recipe for a biscuit cake with strawberries. Yes, it’s elementary to use them – you simply shove them between the other layers and get a ready even layer of the thickness you need, which does not need to be measured out and aligned! Here they are, the top one – coolies, the bottom one – compote, a bit thicker, because in it – also chopped berries.