The BEST Cake Filling Recipe - Fresh Fruit Compote ⋆ Shani's Sweet Art (2024)

FAQs

What does compote mean in baking? ›

Compote is a type of fruit spread made from whole fruit or chunks of fruit combined with sugar syrup. It is slowly cooked to create its signature flavor.

Fruit Fillings are a great way to add extra flavor to cakes. They can be cooked down and made into a type of jam or jelly, pureed and added to buttercream, or just cut up and mixed with whipped cream. A popular filling for wedding cakes in the past has been a cooked pineapple filling or a raspberry filling.

A compote is a preparation of fruit (whole or in pieces) simmered in a sugar syrup. Often different flavours are added as well as dried fruit and alcohol (see below). It's delicious served warm straight after cooking and is also a fantastic way of using up lots of different fruits and storing them.

If you would like your compote to be thicker , you can add a thickening agent such as cornstarch (make sure to mix it well in water before adding to the compote) or pectin. Simply simmering the fruit for longer with sugar also helps to boil off the extra juice.

The fact of the matter is, however, that there is really no difference between the two. A compôte (almost literally) boils down to some pieces of fruit stewed in syrup. What that means is that, apart from the fruit itself, there was some water and sugar involved.

Supports Heart Health: The combination of fruits in seven-fruit compote provides a plethora of heart-healthy nutrients, including potassium, folate, and antioxidants.

Compote is fresh, saucy and sweet, and ready in as little as 15 minutes. You can make compote ahead of time and warm it up or throw it onto the stove after dinner. Serve it on ice cream for dessert, yogurt or toast the next morning, or anything else that could use some fruity flavor. You really can't go wrong.

Compote (or compôte) is French for “mixture.” It is basically a sweet, chunky fruit sauce made with whole or chopped fresh or frozen fruit and sugar. The fruit and sugar are typically cooked on the stovetop for a brief time until the fruit has softened and collapsed into a delicious fruit sauce.

Compote: Fresh or dried fruits that have been slowly cooked in a sugar syrup. Confit: To cook in fat at a low temperature (under 200 degrees F). Coulis: A pureed and strained fruit sauce. Crème Anglaise: A custard made of egg yolks and cream that is cooked on the stove-top.

How do you fill gaps between cake layers? ›

First, fill in any major gaps between the layers of cake with additional frosting. Begin to even out the frosting with an offset or straight metal spatula. Place a medium dollop of frosting on top of the cake. Use your offset spatula to spread the frosting over the top of the cake, making is flat and even.

Place one cake layer upside down (flat bottom up) on a cake plate. Spread the Strawberry Cupcake Filling or jam over this cake layer, not quite to the edges. Set the second layer over the filling, top side up. (You should end up with the two flat bottoms of the cake layers meeting in the middle.)

Toss the fruit in a little flour before adding it to the batter. Use 2-3 tablespoons to coat the fruit thoroughly, then gently fold it into the cake batter right before you pour it into the pan or patty pans.

Roll fruit in flour or cocoa powder.

Whenever you're adding fruit pieces and berries to batter, be sure to roll them in flour or cocoa powder first! This helps keep them from sinking once they're in the batter, and I think it also helps keep seeping fruit juices from interfering with the rest of the batter.