Almond Forest Cake
Sponge, Cream 1 and Cream 2 — a Komplet recipe in 3 components, makes 8. Uses Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg.
- whipping time
- 4 min
- baking temperature
- 200 °C
- baking time
- 8 min
- heating temperature (Kiddy Gusto)
- 40 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| GOURMET Almond mix | 1000 g |
| Eggs | 600 g |
| Oil | 200 g |
| Water | 200 g |
| Cocoa powder | 5 g |
Cream 1
| Ingredient | Quantity |
|---|---|
| Kiddy Gusto SOFTY/RSPO-SG | 300 g |
| Komplet Krem Volu RSPO-MB | 600 g |
Cream 2
| Ingredient | Quantity |
|---|---|
| Komplet Krem Volu RSPO-MB | 1000 g |
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Neutral Stabilizer (2 kg) | 150 g |
| Blueberries, frozen | 500 g |
Method
- Sponge
Combine all the almond sponge ingredients except the cocoa and mix on medium speed with a flat beater.
- Sponge
Colour 100 g of the batter with the cocoa and spread it unevenly on baking paper. Spread the remaining batter on clean patterned paper. Bake.
- Sponge
Cut the patterned sponge into strips 3 cm wide and line the sides of the mould with them. From the plain sponge cut discs of Ø12 cm (16 pieces). Place one disc in the bottom of each mould and one in the middle between the creams.
- Cream 1
Heat KOMPLET Kiddy Gusto to 40°C and combine it with the prepared KOMPLET Krem Volu. Spread the nut cream into the moulds lined with almond sponge.
- Cream 2
Defrost the blueberries, mix them with KOMPLET Neutral Stabilizer and add to the prepared KOMPLET Krem Volu, mixing thoroughly. Fill the moulds lined with almond sponge with the blueberry cream.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.