Honey and Ginger Cake
Honey sponge, Lemon and tea cream and Glaze — a Komplet recipe in 3 components, makes 8 pieces, Ø 16 cm. Uses Komplet Milk Base RSPO-SG 7 kg.
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 25-30 min
Ingredients
Honey sponge
| Ingredient | Quantity |
|---|---|
| Komplet Maya Soft | 1400 g |
| Oil | 550 g |
| Eggs | 650 g |
| Water | 200 g |
| Ginger | 10 g |
| Lemon zest (grated) | 25 g |
Lemon and tea cream
| Ingredient | Quantity |
|---|---|
| STABILIZATOR CYTRYNOWY (Lemon Stabiliser) | 560 g |
| Water (approx. 40 °C) | 700 g |
| Cream 30% | 2800 g |
| Earl Grey tea, loose leaf | 40 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 400 g |
| Water | 500 g |
| Honey | 300 g |
| Colouring | 1 g |
Method
- Honey sponge
Mix the honey sponge ingredients with a flat beater on medium speed.
- Honey sponge
Spread the batter into the moulds and bake. Cut the cooled sponges into three layers.
- Lemon and tea cream
Brew the tea in the water. Strain and cool (top up the missing water to a weight of 700 g).
- Lemon and tea cream
Mix the tea infusion with the KOMPLET Lemon Stabiliser and the whipped cream.
Assembly: fill Ø 18 cm moulds with the finished cream, layering the honey sponges in between.
- Glaze
Mix the KOMPLET Milk Base with the water, then with the honey. Pour the thickening glaze over the chilled cakes.
Decorate with pieces of lemon and chocolate elements.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.