Hazelnut Cherry
Hazelnut Cherry — a Komplet recipe in 3 components. Uses Komplet Orzechowe Soft Walnut Cake Mix 10 kg, Komplet Dark Base 7 kg and Komplet Saftbinder Cold Binding Agent 10 kg.
- mixing time (sponge)
- 3 min
- mixing speed (sponge)
- medium
- baking temperature (sponge)
- 190 °C
- baking time (sponge)
- 20 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Komplet Orzechowe Soft Walnut Cake Mix 10 kg | 1500 g |
| Vegetable oil | 600 g |
| Eggs | 500 g |
| Water | 200 g |
Cream
| Ingredient | Quantity |
|---|---|
| Komplet Dark Base 7 kgKomplet Baza Dark | 500 g |
| Water, approx. 100°C | 400 g |
| Komplet Kiddy Noisette | 400 g |
| Whipping cream 30% | 1800 g |
| Cherries in gel | 1400 g |
| Komplet Saftbinder Cold Binding Agent 10 kg | 20 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Komplet Dark Base 7 kgKomplet Baza Dark | 150 g |
| Water, approx. 100°C | 150 g |
| Glucose syrup | 100 g |
| Komplet Kiddy Noisette | 100 g |
| Chocolate decorations | 100 g |
Method
- Sponge
Mix all the hazelnut sponge ingredients together with a flat beater for 3 minutes at medium speed.
- Sponge
Spread the batter onto two trays lined with baking paper, 1400 g per tray, and bake.
After cooling, cut off the baked crust.
- Cream
Pour water over the KOMPLET Baza Dark, mix, add KOMPLET Kiddy Noisette and mix, then fold into the whipped cream.
Assembly: spread 2000 g of the cream onto the hazelnut sponge layer. Mix the cherries with KOMPLET Saftbinder and pipe them in stripes onto the cream.
Assembly: cover with the second sponge layer and spread the remaining cream on top.
- Decoration
Pour water over the KOMPLET Baza Dark, mix, add the glucose syrup and KOMPLET Kiddy Noisette, mix, and decorate the top of the cake.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.