Apple Cake Stracciatella
Sponge layers, Fruit layer, Cream and Jelly — a Komplet recipe in 4 components. Uses Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg.
- mixing time (sponge)
- 3 min
- mixing speed (sponge)
- medium
- baking temperature
- 190 °C
- baking time
- 20 min
Ingredients
Sponge layers
| Ingredient | Quantity |
|---|---|
| Komplet Soft Sand | 1000 g |
| Vegetable oil | 400 g |
| Eggs | 450 g |
| Water | 100 g |
Fruit layer
| Ingredient | Quantity |
|---|---|
| Stewed apples | 3200 g |
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Neutral Stabilizer (2 kg) | 330 g |
| Sugar | 100 g |
| Water 45°C | 370 g |
Cream
| Ingredient | Quantity |
|---|---|
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Neutral Stabilizer (2 kg) | 150 g |
| Water 45°C | 200 g |
| Cream 30% | 1500 g |
| Icing sugar | 150 g |
| Schokotropfen (7.500/KG) | 250 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Komplet Passion Fruit-Peach Stabilizer | 200 g |
| Water 45°C | 500 g |
Method
Method: tin 60/40 cm.
- Sponge layers
Mix all the sponge ingredients together with the flat beater of the mixer for 3 minutes at medium speed. Spread the batter on a tray lined with baking paper and bake.
Cut the baked crust off the cooled sponge layer.
- Fruit layer
Mix KOMPLET Natural Stabilizer with the sugar and water. Mix everything with the apples and spread on the sponge layer.
- Cream
Mix KOMPLET Neutral Stabilizer with the icing sugar, pour water over it and combine with the whipped cream. Set aside 200 g of the cream in a piping bag with a fluted tip; mix the rest of the cream with KOMPLET Chocolate Drops and spread on the apples.
- Jelly
Mix KOMPLET Passion Fruit-Peach Stabilizer with water. Pour over the top of the cake.
Decorate with the reserved cream from the piping bag and sprinkle with chocolate shavings.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.