Caramel Trio Cake
Sponge, Cream and Strawberry cream — a Komplet recipe in 3 components, makes 9. Uses Komplet Karmelowe Soft Caramel Cake Mix 10 kg.
- mixing time (sponge)
- 5 min
- baking time (sponge)
- about 12 min
- baking temperature (sponge)
- 190 °C
- whipping time (cream)
- 5 min
- wine temperature (cream)
- about 25 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Komplet Karmelowe Soft Caramel Cake Mix 10 kg | 1300 g |
| Oil | 500 g |
| Eggs | 800 g |
| Water | 70 g |
Cream
| Ingredient | Quantity |
|---|---|
| Gourmet Füllcreme | 530 g |
| Komplet Neutral Stabiliser ( ) | 270 g |
| Water at 18°C | 1350 g |
| Sparkling wine (Dorato, white) | 750 g |
Strawberry cream
| Ingredient | Quantity |
|---|---|
| Piruet Cream | 1000 g |
| Water | 200 g |
| Strawberry Stabiliser | 250 g |
Method
- Sponge
Combine the caramel sponge ingredients and mix with a flat beater on medium speed. Spread the finished batter onto baking paper and bake. Cut one sheet into strips and use them to line the sides of round moulds. Cut 15 cm diameter discs from the second sheet and place them on the bottom of the moulds.
- Cream
Whip the water and KOMPLET Gourmet Royal Cream on high speed for 5 minutes. Warm the sparkling wine to about 25°C, combine it with the KOMPLET Neutral Stabiliser and add it to the Royal cream. Pipe the finished cream into the moulds lined with the caramel sponge.
- Strawberry cream
Combine the water with the stabiliser and mix it with the whipped Piruet cream. Spread the finished strawberry cream on top of the cake.
Decoration: decorate the surface with any cold glaze gel.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.