Lavender Matcha
Lavender Matcha — a Komplet recipe in 4 components. Uses Patissiere Cream Full CPF RSPO-MB 25 kg and Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg.
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 190 °C
- baking time (sponge)
- about 20 min
- mixing time (lavender cream)
- 3 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Komplet Soft Sand | 1500 g |
| Vegetable oil | 350 g |
| Eggs | 450 g |
| Water | 100 g |
| Coffee | 80 g |
Lavender cream
| Ingredient | Quantity |
|---|---|
| Water 18°C | 1500 g |
| Patissiere Cream Full CPF RSPO-MB 25 kgKrem CPF RSPO-MB | 450 g |
| Lavender paste | 70 g |
Matcha cream
| Ingredient | Quantity |
|---|---|
| Cream 30% | 1300 g |
| Komplet Matcha Stabilizer | 400 g |
| Water (25°C) | 400 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Komplet Matcha Stabilizer | 30 g |
| Water (25°C) | 60 g |
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Neutral Stabilizer (2 KG) | 30 g |
| Water (25°C) | 3 g |
Method
Make size: 60/40 cm.
- Sponge
Mix the sponge ingredients with a flat beater on medium speed for 3 minutes.
- Sponge
Spread the batter onto two trays lined with baking paper.
- Sponge
Bake at 190 °C for about 20 minutes.
- Sponge
After cooling, trim off the baked crust.
- Lavender cream
Mix KOMPLET CPF with the water and the lavender paste using a dough hook on the mixer for 3 minutes.
Assembly: spread the cream onto one coffee sponge layer placed in a frame, and cover with the second layer.
- Matcha cream
Mix KOMPLET Matcha Stabilizer with water and combine with the whipped cream. Spread it on top of the cake.
- Decoration
Mix KOMPLET Matcha Stabilizer with water, cool, and decorate the top.
- Decoration
Mix KOMPLET Neutral Stabilizer with water and lavender paste, cool, 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.