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Fruit

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Fruits can be used to line a mold, as in the procedure for Strawberry Cake. When using fresh fruits such as strawberries, remember the finished dessert cannot be frozen because the texture of the fruit will be ruined and the fruit will lose juices when thawed, marring the appearance of the cake.

Lining the mold with a strip of acetate gives the best results. (Use parchment if acetate is not available.) Take precautions so the filling does not run between the fruit and the mold, which would detract from the cake’s appearance. In the case of halved strawberries or similar fruit, press the cut surface firmly against the side of the mold, but not so firmly as to crush the fruit. Thick fillings and gelatin-based fillings that are about to set are less likely to run between the fruit and mold.

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