Milk Raspberry Cake
Base, Fruit layer, Milk and cream layer and Milk glaze — a Komplet recipe in 4 components, makes 10 pieces, Ø 18 cm. Uses Komplet Saftbinder Cold Binding Agent 10 kg and Komplet Milk Base RSPO-SG 7 kg.
- baking temperature (base)
- 190 °C
- baking time (base)
- 14 min
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Komplet Półkruche Black | 2300 g |
| Eggs | 150 g |
| Margarine 80% | 1050 g |
Fruit layer
| Ingredient | Quantity |
|---|---|
| Komplet Saftbinder Cold Binding Agent 10 kg | 100 g |
| Raspberries | 650 g |
| Sugar | 200 g |
| Water | 250 g |
Milk and cream layer
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 2000 g |
| Water | 1800 g |
| Cream 30% | 2200 g |
Milk glaze
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 700 g |
| Water, about 100°C | 900 g |
| Glucose or starch syrup | 600 g |
Method
- Base
Mix the base ingredients until the consistency of a crumble is reached. Form the crumble into discs on baking paper, press down lightly and bake.
- Base
Weight per disc (Ø 16 cm): 140 g.
- Fruit layer
Bring the raspberries to the boil with the water and cool. Mix the sugar with KOMPLET Saftbinder and add gradually to the cooled raspberries, stirring continuously.
- Milk and cream layer
Mix the KOMPLET Milk Base with the water and the whipped cream.
Assembly: place a shortcrust disc in the bottom of the mould and spread over part of the cream. Pipe the raspberry filling into the centre in a spiral using a piping bag. Cover with a second shortcrust disc. Level the top with the milk and cream mixture. Chill the cake.
- Milk glaze
Mix the KOMPLET Milk Base with the water and the glucose syrup. Cool the mass. Colour part of the mass red.
Finishing: pour the finished glaze over the chilled cakes to give a marbled effect. Decorate the sides with pieces of the shortcrust base.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.