Caramel and Walnut Dome Cake
Caramel sponge, Cream-flavoured cream and Caramel and walnut layer — a Komplet recipe in 3 components, makes 12 pieces (hemisphere mould). Uses Komplet Karmelowe Soft Caramel Cake Mix 10 kg.
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 200 °C
- baking time (sponge)
- 9 min
- whipping time (cream)
- 5 min
Ingredients
Caramel sponge
| Ingredient | Quantity |
|---|---|
| Komplet Karmelowe Soft Caramel Cake Mix 10 kg | 1000 g |
| Oil | 300 g |
| Eggs | 600 g |
| Water | 100 g |
Cream-flavoured cream
| Ingredient | Quantity |
|---|---|
| Komplet Krem Dorino RSPO-MB | 1300 g |
| Water 18°C | 3200 g |
Caramel and walnut layer
| Ingredient | Quantity |
|---|---|
| Komplet Karmelowa Baza | 1000 g |
| Water (approx. 40°C) | 1300 g |
| Walnuts, chopped, roasted | 700 g |
Method
- Caramel sponge
Combine all the sponge ingredients and mix on medium speed using a flat beater.
- Caramel sponge
Spread the finished batter onto 2 sheets of paper 40×60 cm and bake. After cooling, cut one sponge sheet into 12 strips measuring 25×6 cm, and cut 12 discs of Ø12 cm from the other sheet. Line the bottom of the mould with the sponge strips, granulated side down.
Cream: combine KOMPLET Krem Dorino and water. Aerate on medium speed of the mixer using a thick (heavy) beater. Fill the moulds lined with caramel sponge with the finished cream, forming a hollow. Weight: about 370 g per mould.
- Caramel and walnut layer
Combine KOMPLET Karmelowa Baza and water. Then add the walnuts. Pour the finished mass into the moulds filled with cream. Cover the top with a disc of caramel sponge.
Freeze the cakes prepared this way to make removal from the moulds easier.
Pour any brown cold glaze gel over the top and decorate with chocolate elements.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.