Karpatka
Sponge layers, Cream and Crispy meringue — a Komplet recipe in 3 components. Uses Komplet Karpatka Custard Cream Mix 10 kg.
- mixing time (sponge)
- 3 min
- mixing speed (sponge)
- medium
- baking temperature (sponge)
- 190 °C
- baking time (sponge)
- 20 min
- mixing speed (meringue)
- fast
- baking temperature (meringue)
- 160 °C
- baking time (meringue)
- 35 min
- whipping time (cream)
- 3 min
Ingredients
Sponge layers
| Ingredient | Quantity |
|---|---|
| Komplet Pound Cake Mix | 1500 g |
| Vegetable oil | 600 g |
| Eggs | 450 g |
| Water | 300 g |
| Vanilla flavouring | 4 g |
Cream
| Ingredient | Quantity |
|---|---|
| Komplet Karpatka Custard Cream Mix 10 kg | 500 g |
| Milk 2% | 1000 g |
| Cream | 500 g |
| Butter, softened | 400 g |
| Roasted almonds (slivered) | 100 g |
Crispy meringue
| Ingredient | Quantity |
|---|---|
| Komplet Meringue Mix | 120 g |
| Sugar | 600 g |
| Water, about 100°C | 400 g |
| Potato starch | 40 g |
| Flaked almonds | 100 g |
Method
Tray: 60/40 cm.
- Sponge layers
Mix all sponge ingredients with a flat beater on medium speed for 3 minutes.
- Sponge layers
Spread 1850 g of the batter on a tray and bake at 190 °C for about 20 minutes.
- Sponge layers
Spread the rest of the batter on a second tray lined with baking paper.
- Crispy meringue
Mix KOMPLET Bezy Meringue with the sugar, add the water and whip with the dense whisk on fast speed until a meringue forms.
- Crispy meringue
Spread the meringue on the tray with the spread sponge layer and bake.
- Cream
Mix KOMPLET Krem Karpatka with the milk and cream and whip with the dense whisk for 3 minutes. Aerate the butter and combine it with the cream; add the slivered almonds at the end.
Assembly: spread the whole cream on the sponge layer and cover with the baked meringue layer.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.