Apple-peach compote - fruit filling for cake
If you add a piece of sweet and sour filling to any sweet cake, it will emphasize the taste of the cake and highlight its main components that were used to make the dessert. About the preparation of such a jelly filling for the cake - apple-peach compote - I will be happy to tell you below. A step-by-step recipe with a photo will show how such a fruit filling for a cake is made at home.
For compote we need:
- 1 can of canned peaches (425 gr);
- 3 medium sized apples;
- 4 sheets of gelatin (20 gr);
- 70-80 grams of sugar;
- 30 ml lemon juice.
How to make apple and peach compote for a cake
Place the gelatin sheets in very cold water.
We put all the peaches in a blender bowl and pour them with the syrup in which they were. Grind everything together until you get a puree.
We shift the peach puree into a saucepan, add sugar, pour in lemon juice and put on fire. Let the whole mass boil for no more than 4 minutes. Pour the pieces of apples, boil for another 1.5 minutes and turn off the heat. After three minutes, we introduce swollen and well-squeezed gelatin. Stir until it is completely dissolved. We shift all the resulting fruit mixture into a mold (d = 24 cm) and send it to the freezer. We fill the bottom of the mold with cling film and fix it from the outside.
After 5-6 hours, the apple-peach compote will completely freeze. In this state, it can already be used for filling the cake.
But a very tasty apple-peach compote can be prepared in advance. You just need to take it out of the mold and store it frozen in a film until the time you need to form the cake within six months.
