Banana confit for cake
Description
It's hard to imagine modern cakes without delicious fruit or berry fillings, such as banana confit. It is very quick to prepare and can be stored in the freezer for about 6 months. It is used frozen, without thawing, directly layered into the cream.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the banana, place it in a pot or saucepan, and mash with a fork. If the banana is large, use one; if small, use two. Add granulated sugar and pour in the lemon juice.
- 3
Step 3
Pour in hot water and place the container on the stove, stirring thoroughly. Bring to a boil and cook for about 3-5 minutes.
- 4
Step 4
Turn off the heat and mix in the gelatin. Let it sit and swell for about 5–8 minutes, then stir again. Optionally, you can blend the mixture with an immersion blender, but using a fork works perfectly too—the confit will contain small pieces of fruit.
- 5
Step 5
Line the mold with plastic wrap and pour the banana mixture into it. Place in the freezer for at least 1 hour.
- 6
Step 6
After the specified time, the confit will become firm. Remove the mold from the freezer.
- 7
Step 7
Remove the plastic wrap and place the confit onto the cream layer of the cake, assembling the cake. If assembly is delayed, wrap the confit in plastic wrap and store it in the freezer.