Kopiec Magurka (Magurka Mound)
Dark base, Praline + cream and Meringue — a JABEX recipe in 3 components (yield: Tray 60 × 40 cm). Uses Blueberry in Thermostable Gel 65% 12 kg.
- mixing time (dark base)
- 3-4 min
- mixing speed (dark base)
- medium
- baking temperature (dark base)
- 180-190 °C
- baking time (dark base)
- 15-20 min
- melting temperature (Chocollino cream)
- 25-30 °C
Ingredients
Dark base
| Ingredient | Quantity |
|---|---|
| Golden Choco JABEX | 1500 g |
| Oil | 675 g |
| Eggs | 525 g |
| Water | 100 g |
Praline + cream
| Ingredient | Quantity |
|---|---|
| Cream 33% | 1000 g |
| Gelatine | 20 g |
| Blueberry in Thermostable Gel 65% 12 kg | 400 g |
| Water | 100 g |
| Chocollino Cream JABEX | 1000 g |
| Corn flakes | 4000 g |
Meringue
| Ingredient | Quantity |
|---|---|
| Egg whites | 300 g |
| Sugar | 450 g |
| Water | 150 g |
Method
- Dark base
Mix all ingredients with a flat beater at medium speed for about 3–4 minutes. Spread the finished mass onto 2 trays 60 × 40 cm and bake at 180–190 °C for about 15–20 minutes.
- Praline + cream
Melt the Chocollino cream in a water bath to 25–30 °C, adding the crushed flakes. Pour it over the first sheet.
- Praline + cream
Whip the cream until fluffy. Then combine the blueberry with the gelatine dissolved in water. Mix everything together with a spatula and dose it as a layer of praline, covering everything with the second sheet.
- Meringue
Pour sugar dissolved in hot water, cooked to the so-called thread stage, into the whipping egg whites in a slow stream. Spread the finished meringue irregularly over the top of the cake on the tray. For effect, torch the meringue with a pastry torch.
JABEX recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.