Berries: fresh vs frozen

Discussion in 'Pastries & Baking' started by mmecyn, Jul 31, 2013.

  1. mmecyn

    mmecyn

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    I want to make a Schnitten that is a cake base topped with a layer of sweetened berries and a meringue (Beerenschaumschnitten). However, I live in the middle of a desert and have little access to fresh berries, though we get very good frozen ones. Can I sub frozen berries for fresh ones, and do I have to make any changes to the recipe?  I would assume I thaw and drain them, and maybe pat them dry? My fear it that they will be too wet and my meringue will just collapse into the berry layer and get all mushy. Is the type of berry I use likely to make a difference?  I can get raspberries, blueberries or 'fruits of the forest' mix.  
     
  2. stuartscholes

    stuartscholes

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    I'm not familiar with this type of cake, but I looked at google image search, so I hope I have some idea now. Can you thaw the berries and drain them, then use them on top. If your meringue is properly cooked then I don't see why this should be too much of a problem unless you're keeping the cake for a while. Don't throw the juice away though - reduce it and sweeten to taste with icing sugar, then sieve it and you have a nice coulis.