Cheese Bars with Dried Fruit and Nuts
Sponge base, Filling layer and Glaze — a Komplet recipe in 3 components, makes 10. Uses Komplet Karmelowe Soft Caramel Cake Mix 10 kg and Komplet Milk Base RSPO-SG 7 kg.
- mixing time (sponge base)
- 6 min
- baking temperature (sponge base)
- 190 °C
- baking time (sponge base)
- 20 min
Ingredients
Sponge base
| Ingredient | Quantity |
|---|---|
| Komplet Karmelowe Soft Caramel Cake Mix 10 kg | 700 g |
| Eggs | 350 g |
| Oil | 300 g |
| Water | 50 g |
Filling layer
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kgKomplet BAZA MLECZNA (Milk Base) | 1800 g |
| Water | 1500 g |
| Cream 30% | 1000 g |
| Curd cheese (minced) | 1700 g |
| Raisins (soaked) | 600 g |
| Candied orange peel | 300 g |
| Almonds | 300 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kgKomplet BAZA MLECZNA (Milk Base) | 500 g |
| Water, approx. 100°C | 600 g |
| Glucose or starch syrup | 500 g |
Method
- Sponge base
Combine the ingredients and mix with a flat beater at medium speed. Spread the finished batter on baking paper and bake.
- Sponge base
Cut the cooled sponge into rectangles of 7.5 x 25 cm.
- Filling layer
Combine the water with KOMPLET Milk Base, add the curd cheese and the whipped cream. At the end, fold in gently the dried fruit and nuts. Put the mass into moulds and cover with the caramel sponge, then chill.
- Glaze
Combine KOMPLET Milk Base with the water and mix thoroughly, then add the glucose syrup. Cool the mass.
Pour the thickening glaze over the chilled bars. Decorate the sides and top as desired, e.g. with sponge fingers or pieces of chocolate.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.