Lemon and Coconut Bar with Kajmak
Sponge, Coconut cream and Kajmak cream — a Komplet recipe in 3 components. Uses Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg.
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 30 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Komplet Cytrynowe Soft | 1500 g |
| Oil | 680 g |
| Eggs | 680 g |
| Water | 150 g |
Coconut cream
| Ingredient | Quantity |
|---|---|
| Milk | 1000 g |
| Desiccated coconut | 300 g |
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Stabilizator Neutralny (2KG) | 200 g |
| Krem Piruet | 300 g |
| Sugar | 50 g |
| Water 18°C | 600 g |
Kajmak cream
| Ingredient | Quantity |
|---|---|
| Milk | 500 g |
| Kajmak (caramelised milk spread) | 500 g |
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Stabilizator Neutralny (2KG) | 130 g |
| Water 18°C | 400 g |
| Krem Piruet | 200 g |
Method
- Sponge
Combine the lemon sponge ingredients and mix on medium speed of the mixer. Put the finished batter into tins and bake.
After cooling, cut the sponge into two layers and sprinkle with sugar syrup.
- Coconut cream
Bring the milk to the boil and combine with the desiccated coconut, stabilizer and sugar. Whip the water with KOMPLET Krem Piruet. Cool the coconut mass and mix it with the whipped cream. Use the resulting coconut cream to sandwich the two layers of lemon sponge.
- Kajmak cream
Bring the milk to the boil and combine with KOMPLET Stabilizator Neutralny and the kajmak. Whip the water with KOMPLET Krem Piruet. Cool the kajmak mass and mix it with the whipped cream.
Decorate the top with any chocolate decorations.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.