Malibu Cake Squares
Chocolate sponge, Custard cream and Mango-passion fruit cream — a Komplet recipe in 3 components. Uses Komplet Ideal Cream Filling 10 kg and Komplet Milk Base RSPO-SG 7 kg.
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 190 °C
- baking time (sponge)
- 20 min
- water temperature (milk base)
- 100 °C
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Komplet Black Cake mix | 2000 g |
| Eggs | 1200 g |
| Vegetable oil | 1000 g |
| Water | 200 g |
Custard cream
| Ingredient | Quantity |
|---|---|
| Cream | 1400 g |
| Komplet Ideal Cream Filling 10 kgKomplet Krem Ideal (10 kg) | 300 g |
| Desiccated coconut | 300 g |
| Spirit (alcohol) | 200 g |
Mango-passion fruit cream
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 400 g |
| Water, approx. 100 °C | 300 g |
| Cream | 1400 g |
| Passion fruit paste | 200 g |
| Mango paste | 400 g |
Method
- Chocolate sponge
Mix all the sponge ingredients together with a flat beater for 3 minutes.
- Chocolate sponge
Divide between two 60/40 cm trays, 2200 g per tray, and bake.
- Custard cream
Whip the cream until stiff, add KOMPLET Krem Ideal and mix.
- Custard cream
Then add the desiccated coconut and the spirit. Spread the cream on one sponge layer and cover with the second layer.
Soak the sponge layers with 100 g of soaking liquid.
- Mango-passion fruit cream
Pour 100 °C water over the KOMPLET Milk Base, mix and leave to cool.
- Mango-passion fruit cream
Whip the cream and combine it with the KOMPLET Milk Base and the mango and passion fruit filling.
Spread the finished cream on the sponge and decorate the whole cake with mango-passion fruit.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.