Any suggestions for taste, appearance and not messing up the cake? Never done this before. Not sure if I should use jam or cooked fruit or what.
Thanks in advance!
I make an apple cake (see ginger apple torte http://www.food52.com/recipes...) that has a layer of apples in the center of a ginger cake. I saute the apples in browned butter, put half the cake batter in the pan, layer in the cooked apples, and put the other half of the batter on top. I'm planning on trying this with peaches and plums this summer when they're in season.
You can really go in any direction with this one, especially if its a cake you plan on eating soon. Fresh strawberries are a classic, for example, or if its a chocolate layer cake, a favorite is apricot preserves. Raspberries can be used, fresh, frozen, stewed or in a jam... you have a completely free hand!
I think it depends upon how long you expect the cake to last, and how soon you will be serving it.. Fresh fruit can be so delightful as a layer if you are going to serve right away. But it can lead to sogginess which you may not want....unless you are also thinking about spiking a cake with spirit, where it can work nicely. I use jams with spices most often ginger especially when a cake is going to sit a while before serving ir last several days. Those are my two cents.
Thank you all!!
I'd like to frost it tonight, and I'd like to do raspberry with chocolate chocolate cake and Meyer lemon buttercream. If I do jam, what consistency should it be? I'm afraid it won't spread right, or will soak into the cake. If I do fresh fruit, how long is too long? If I put the cake together at 10am and serve it at one or two is that too risky?
Thank you again!
This is how I did my wedding cake:
I assembled and glazed the cake the afternoon of the day before, then it was served about 2:30pm the next day, to rave reviews. No one could tell it'd been assembled 24 hours earlier. The whole raspberries were soaked in limoncello, which gave them enough moisture to keep from drying themselves or the cake out. Some of the liquid soaked into the cake, but not enough to make it soggy.
If you're frosting it completely with buttercream, you really don't need to worry about it sitting for a few hours. The buttercream will preserve the moisture in the cake and the fruit and keep it all tasting very fresh for at least 24 hours. It'll last the 4 or so hours you need it to. In the bakery I used to work at, we'd keep our (buttercream frosted) cakes under glass for 2-3 days while we sold them a piece at a time. Only on the third day could anyone really tell it was starting to dry out.
Thank you! I made some limoncello a few months back and I'm definitely going to copy your idea!
Just wanted to let you all know that the cake was a WILD success, thanks to your help. I did end up soaking fresh raspberries in limoncello and switching the butter cream from Meyer lemon to limoncello as well. The bottom two levels of the cake got a tiny bit wet from the raspberry/limoncello runoff, but it was a great combo, really enhanced the chocolate!
Thank you again!
If you don't want your fruit filling to soak into your cake layers, spread a thin layer of frosting on the bottom layer. Then put some of the frosting in a piping bag and pipe a snake of frosting in a ring around the edge, about 1/2" in. Place layer in the fridge to solidify the frosting for at least 15 minutes. Then, pour in and spread your filling on top. Make sure your filling does not overflow over the ring of frosting. Put it back in the fridge for another 15 minutes to an hour before you add the top layer. Proceed with decorating.
The frosting will create a reservoir for the fruit filling and keep it separate from the cake.
forgot the pic :)