Holidays often mean lavishly laid tables. However, it sometimes happens that even when we spend it in a large group, after the feast, it turns out that there is still a lot of food left. Therefore, in order not to waste it, it is worth extending its freshness by freezing food. This also applies to cakes. Check which ones can be in the freezer and how to defrost them later so that they do not lose their properties.
First, it is worth knowing which cakes should not be frozen. Not every type of dessert tolerates storage well at negative temperatures. This applies, among other things, to cakes with jelly and those consisting of meringue tops.
This is a bad idea because jelly containing large amounts of water and gelatin may become runny and lose its original flavor after defrosting. The same as cakes that contain meringue or whipped cream. After taking them out of the freezer, they become unpalatable and watery.
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Of course, there are also desserts that are not afraid of cold and we can successfully freeze them to extend their shelf life. The group of doughs that can be put in the freezer includes sponge cakes, shortcrust pastries, puff pastries, yeast doughs and puff pastries.. However, we must remember a few rules that will help maintain the freshness and taste of desserts:
- We can only use fresh cakes for freezing.
- Before putting them in the freezer, they should be packed tightly so that they do not absorb other odors, e.g. from nearby meat. For this purpose, we can use glass or plastic containers. Grocery bags with a zipper will also work well.
- It is best to pre-freeze cakes that are very soft or have a delicate mass without packaging, and only when they harden should they be placed in a tightly closed container.
- Before putting the dough in the freezer, we can immediately divide it into smaller portions so that we only take out as much dough as we need, because it cannot be frozen again.
How we carry out the dough process is also important. Please note that all desserts that have creams must be defrosted slowly. To do this, remove them from the freezer and set them aside in a place where they can freely reach room temperature.
This process should not be accelerated by, for example, placing the cake near a radiator or other heat sources, because if the dessert is heated too quickly, water may come over it. Moreover, the cream could spill completely. A good solution is also to defrost slowly in the refrigerator. Then you just need to put the dough in the device overnight and in the morning it will be ready to eat.
However, when it comes to yeast dough, yes You can easily speed up its defrosting, e.g. by putting it in the microwave for a while. It will still taste great, and we will have a tasty dessert with coffee in a few minutes.
