Milk Pistachio Cube
Pistachio sponge (3 sheets 40×60 cm), Milk mousse, Pistachio-flavoured cream and Topping — a Komplet recipe in 4 components. Uses Komplet Milk Base RSPO-SG 7 kg.
- baking temperature (sponge)
- 250 °C
- baking time (sponge)
- 5-7 min
Ingredients
Pistachio sponge (3 sheets 40×60 cm)
| Ingredient | Quantity |
|---|---|
| Komplet Pistachio Soft | 1500 g |
| Eggs | 1200 g |
| Vegetable oil | 300 g |
| Water | 150 g |
Milk mousse
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 1000 g |
| Water 60°C | 1000 g |
| Cream 30% | 1000 g |
Pistachio-flavoured cream
| Ingredient | Quantity |
|---|---|
| Komplet Pistachio Pudding Cream | 600 g |
| Water 18°C | 1700 g |
| Komplet Krem Volu RSPO-MB | 200 g |
Topping
| Ingredient | Quantity |
|---|---|
| Komplet Kiddy Pistachio Softy | 200 g |
| Komplet Pistachio Stabiliser | 50 g |
| Milk 2% | 150 g |
Method
Sponge: combine the sponge ingredients and mix with a dough hook on high speed. Spread the finished batter onto 3 sheets of baking paper and bake. Cut the baked crust off the cooled sponges.
- Milk mousse
Mix KOMPLET Milk Base with the water and chill, then add the whipped cream. Use the finished cream to layer the pistachio sponges.
- Pistachio-flavoured cream
Combine the cream ingredients and mix with a dough hook on high speed. Spread 800 g of the finished cream evenly over the top of the cake, then pipe the remaining cream in dots with a piping bag and round nozzle. Chill the cake.
- Topping
Bring the milk to the boil and mix it with KOMPLET Pistachio Stabiliser and KOMPLET Kiddy Pistachio. Cool the mass and pour it unevenly over the top of the chilled cake. Decorate with pistachios (50 g).
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.