Milk Cube Zeberka
Chocolate base, Shortcrust layer, Cream, Dark glaze and Milk glaze — a Komplet recipe in 5 components. Uses Komplet Milk Base RSPO-SG 7 kg and Komplet Dark Base 7 kg.
- mixing time (chocolate base)
- 3 min
- baking temperature
- 190 °C
- baking time
- 12-15 min
Ingredients
Chocolate base
| Ingredient | Quantity |
|---|---|
| Komplet Czekoladowe Soft | 300 g |
| Eggs | 150 g |
| Water | 50 g |
| Oil | 150 g |
Shortcrust layer
| Ingredient | Quantity |
|---|---|
| Komplet Półkruche Black | 2200 g |
| Margarine 80% | 1100 g |
Cream
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 1200 g |
| Water approx. 100°C | 1200 g |
| Cream 30% | 1400 g |
Dark glaze
| Ingredient | Quantity |
|---|---|
| Komplet Dark Base 7 kg | 50 g |
| Water approx. 100°C | 60 g |
| Glucose or starch syrup | 50 g |
Milk glaze
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 200 g |
| Water approx. 100°C | 250 g |
| Glucose or starch syrup | 200 g |
Method
- Chocolate base
Combine the ingredients and mix with a flat beater at medium speed of the mixer.
- Chocolate base
Spread the finished dough on baking paper.
- Shortcrust layer
Combine the ingredients and mix to a crumble consistency. Sprinkle 900 g of the crumble over the chocolate base and sprinkle the remaining crumble onto two sheets of paper of 40 x 60 cm.
- Cream
Mix the KOMPLET Milk Base with water, then fold in the whipped cream.
Assembly: use the thickening mass to sandwich the shortcrust layers, placing the chocolate layer with crumble at the bottom.
- Milk glaze
Combine the water and KOMPLET Milk Base and mix, add the glucose syrup and cool the mass.
- Dark glaze
Combine the water and KOMPLET Dark Base and mix. Add the glucose syrup and cool the mass.
Pour both masses over the chilled cake in a mosaic pattern.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.