Gingerbread and Dried Fruit Slice
Gingerbread and Dried Fruit Slice — a Komplet recipe in 4 components. Uses Komplet Dark Base 7 kg.
- baking temperature (gingerbread sponge)
- 190 °C
- baking time (gingerbread sponge)
- 20 min
Ingredients
Gingerbread sponge
| Ingredient | Quantity |
|---|---|
| Komplet Classic Gingerbread | 800 g |
| Wheat flour type 550 | 200 g |
| Water, about 100°C | 200 g |
| Vegetable oil | 450 g |
| Eggs | 350 g |
| Marmalade | 300 g |
Cream mass
| Ingredient | Quantity |
|---|---|
| Komplet Neutral Stabiliser ( ) | 60 g |
| Water, about 100°C | 100 g |
| Nut paste | 200 g |
| Whipped cream | 2000 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Komplet Dark Base 7 kg | 250 g |
| Water, about 100°C | 300 g |
| Glucose or starch syrup | 250 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Nuts and dried fruit | 350 g |
Method
- Gingerbread sponge
2 sheets 40×60 cm. Mix the water, oil, eggs and marmalade with KOMPLET Classic Gingerbread. After two minutes add the flour and mix briefly. Spread the finished batter over two baking trays.
- Gingerbread sponge
Bake at 190 °C for about 20 minutes.
- Cream mass
Pour warm water over KOMPLET Neutral Stabiliser, add the nut paste and mix until smooth. Add everything to the whipped, cooked cream and spread it between the two gingerbread sheets.
- Glaze
Pour boiling water over KOMPLET Dark Base and mix until dissolved, then add the glucose syrup and mix everything well.
- Glaze
Cool the glaze to a setting consistency and pour it over the top of the cake.
- Decoration
Decorate with the nut and dried fruit mixture.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.