Cake With Fruit Filling: Amazing Recipe
Which one is better, jam or fruit filling for the cake layer? Well, cake with fruit filling is not too sweet in comparison to jam. Because of this, it is an excellent pairing for many sweet desserts, especially cakes. It also helps keep the balance of desserts so you can taste the other textures and flavors. On the other hand, jams have many preservatives which you do not need for cakes.
Servings: 1 jar
Equipment
- Knife
- Chopping board
- Saucepan
- Measuring cups
- Measuring Spoons
- Strainer
Ingredients
- 2 1/4 cups of strawberries
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup of water
- ⅛ tsp of kosher salt
Instructions
- Grab your fresh strawberries and wash each piece thoroughly. Then, make sure to hull the strawberries by removing the stalk and core. Afterward, chop the strawberries in equal sizes.
- After that, in medium heat, fill your saucepan with half of the water. Allow to boil, then add the sugar. Constantly stir the sugar until it dissolves evenly.
- Then, as you let the sugar dissolve, mash the strawberries using a fork or a potato masher.
- In a mixing bowl, mix cornstarch and the remaining water, then stir. Afterward, pour the cornstarch mixture into the strawberries and stir well.
- Then, pour the strawberry and cornstarch mixture into the saucepan. Cook on medium heat; you will notice that the mixture will begin to thicken and look glossy. Make sure that the cornstarch comes to a boil so that the consistency will turn transparent.
- Try dipping a spoon and test if it is thick enough to coat the back. Doing this indicates if it is ready. After that, remove from heat, then allow to cool for a few minutes.
- Grab a strainer and strain the fruit filling to a clean jar. Straining the mixture will remove all the fruit fibers to get a smooth consistency. But if you prefer to have chunks, you can opt not to strain them. Then, pour into a clean jar. Lastly, keep refrigerated until needed.
Notes
First of all, best paired with simple moist vanilla cakes. Apart from that, it would be best to use granulated white sugar because it dissolves easily. Also, it does not add any color. Also, consider the cake’s taste and make sure the fruit filling will complement it.
If fresh strawberries are unavailable, you can use frozen fruits but reduce the water. Always check if the fruits are sweetened so you can modify the sweetness. You can add a handful of tablespoons of hot water to modify the consistency if the cornstarch starts to thicken. You can substitute the water for lemon juice, but only when the sugar dissolves.
Do not overcook the fruit filling because it will cause the cornstarch to become lumpy. With that, add a few cups of water to have the right consistency. You can keep the filling at room temperature for a few hours. You can put it in the fridge for about a week but can be frozen for up to three months.
Additionally, never select a fruit filling that will melt at warm temperatures, especially at a summer picnic. Because of this, ensure that you can store it in a cooler. Likewise, if the cake has to be made in advance, make sure the fruit filling will hold up for that length of time.
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