Forest Fruit Roulade Cake
Forest Fruit Roulade Cake — a Komplet recipe in 6 components. Uses Komplet Saftbinder Cold Binding Agent 10 kg and Komplet Jogokiss Yoghurt Cream Stabiliser 12 kg.
- mixing time (base)
- 3 min
- mixing speed (base)
- medium
- baking temperature (base)
- 190 °C
- baking time (base)
- 12-15 min
- whipping time (roulade sponge)
- 6 min
- mixing speed (roulade sponge)
- high
- baking temperature (roulade sponge)
- 230 °C
- baking time (roulade sponge)
- 6 min
- cooling time (rolled roulades)
- 2 h
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Komplet Black Cake Mix | 500 g |
| Eggs | 250 g |
| Vegetable oil | 300 g |
| Water | 50 g |
Roulade sponge
| Ingredient | Quantity |
|---|---|
| Komplet Biscuit Mix RSPO-MB | 750 g |
| Eggs | 450 g |
| Water | 150 g |
Fruit filling
| Ingredient | Quantity |
|---|---|
| Blueberries, fresh | 60 g |
| Raspberries, frozen | 60 g |
| Blackcurrants | 150 g |
| Water | 100 g |
| Komplet Forest Fruits Stabilizer | 30 g |
| Komplet Saftbinder Cold Binding Agent 10 kg | 20 g |
Mousse (forest fruits)
| Ingredient | Quantity |
|---|---|
| Komplet Forest Fruits Stabilizer | 200 g |
| Water (25 °C) | 200 g |
| Cream 30% | 800 g |
Mousse (yogurt)
| Ingredient | Quantity |
|---|---|
| Komplet Jogokiss Yoghurt Cream Stabiliser 12 kg | 370 g |
| Water (50 °C) | 300 g |
| Komplet Kiddy Weiss RSPO-SG | 130 g |
| Cream 30% | 1500 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Water (25 °C) | 20 g |
| Komplet Forest Fruits Stabilizer | 40 g |
Method
Tin: 40 × 60 cm.
- Base
Mix all the base ingredients together with a flat beater at medium speed for 3 minutes. Spread onto a tray lined with baking paper and bake at 190 °C for about 12-15 minutes.
- Roulade sponge
Whisk all the roulade ingredients together with a thick (whisk) beater at high speed for 6 minutes. Spread the mixture onto two trays lined with paper.
- Roulade sponge
Bake at 230 °C for 6 minutes.
Cut the baked crust off the cooled sheets. Pour water over the KOMPLET Forest Fruits Stabilizer and combine with the whipped cream. Spread half onto each of the two roulade sheets.
- Fruit filling
Thaw the fruit, pour water over it, mix with the KOMPLET Forest Fruits Stabilizer and the Saftbinder, pipe it along the top of the roulade and roll up. Chill the rolled roulades in the refrigerator for 2 hours.
Yogurt mousse: mix the KOMPLET Jogokiss stabilizer with the water and the KOMPLET Kiddy Weiss. Combine with the whipped cream. Spread 500 g of the mousse over the black base.
Assembly: take the roulades out of the refrigerator, cut into 4 cm pieces, turn them over and arrange on the base. Cover with the rest of the yogurt mousse and level it.
- Decoration
Mix the KOMPLET Forest Fruits Stabilizer with water and pour over the top of the cake. Decorate as desired.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.