Gingerbread Dessert Cake with Two Creams
Gingerbread Dessert Cake with Two Creams — a Komplet recipe in 4 components. Uses Komplet Dark Base 7 kg.
- baking temperature (gingerbread layers)
- 190 °C
- baking time (gingerbread layers)
- 15 min
- water temperature (cream)
- 18 °C
- water temperature (decoration, approx.)
- 100 °C
Ingredients
Gingerbread layers
| Ingredient | Quantity |
|---|---|
| Komplet Classic Gingerbread | 1500 g |
| Eggs | 600 g |
| Water | 300 g |
| Oil | 600 g |
Cream
| Ingredient | Quantity |
|---|---|
| Komplet Dorino Cream RSPO-MB | 600 g |
| Water 18°C | 1500 g |
| Plum jam (powidła) | 1200 g |
Chocolate-flavoured cream
| Ingredient | Quantity |
|---|---|
| Komplet Dark Base 7 kg | 450 g |
| Whipping cream 30% | 1500 g |
| Spirit | 70 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Komplet Dark Base 7 kg | 200 g |
| Water, about 100°C | 200 g |
| Honey | 100 g |
Method
Pan: 40 × 60 cm.
- Gingerbread layers
Mix the ingredients with a flat beater on low speed. Spread the batter onto two sheets of baking paper and bake. Cut the baked crust off the cooled layers.
- Cream
Mix KOMPLET Dorino Cream with the water on medium speed with a dough-type (thick) beater. Add the plum jam at the end of mixing. Spread the cream between the two gingerbread layers. If the jam is loose, 50 – 100 g of KOMPLET Neutral Stabiliser can optionally be added for a more stable consistency.
- Chocolate-flavoured cream
Whip the cream and, at the end of whipping, add KOMPLET Dark Base (powder) and the spirit. Spread the cream on the cake, giving it a wavy surface.
- Decoration
Mix the water with KOMPLET Dark Base and the artificial honey. Cool the mass and pour it unevenly over the top of the cream. Decorate the top with any chocolate elements.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.