How to make strawberry confit for starch cake layer? Prepare all the necessary ingredients. You can make confitur from fresh or frozen strawberries. If the strawberries are frozen, defrost them beforehand. Save the juice - you will need it for the confit. Rinse the fresh berries, dry and remove the tails.
Chop the strawberries with an immersion blender to a smooth puree.
If desired, you can rub the strawberry puree through a sieve to separate the pips.
Transfer the strawberry puree to a saute pan or thick-bottomed saucepan. Pour in the sugar and cornstarch and mix thoroughly until smooth. It is important to add the starch to the cold mixture. In hot it will immediately go lumps and you will have to rub everything through a sieve again. Cornstarch can be replaced by potato starch, but it needs 1.5 times less, as it thickens more.
However, cornstarch does not feel so much, so it is better to cook with it.
Cook the strawberry confit over low heat with constant stirring until thickened. Exact cooking time depends on your technique and personal preference. You can boil it down to a strong, medium or weak thickness.
The main thing is to make sure that the confit does not stick.
Transfer the finished confit to a bowl, cover with food wrap in contact and refrigerate. The confit will thicken a little more during this time.
The confit is ready. I used it as a layer for the cake. It doesn't spread and holds its shape perfectly. Keep the rest of the confit in the refrigerator. Bon appetit!