Milk Semolina with Raspberries
Milk Semolina with Raspberries — a Komplet recipe in 4 components. Uses Komplet Milk Base RSPO-SG 7 kg and Komplet Saftbinder Cold Binding Agent 10 kg.
- baking temperature (shortcrust bases)
- 190 °C
- baking time (shortcrust bases)
- 12 min
Ingredients
Shortcrust Toffee Bases
| Ingredient | Quantity |
|---|---|
| Komplet Toffi Soft | 2400 g |
| Eggs | 350 g |
| Margarine 80% | 750 g |
| Wheat flour | 600 g |
Milk Semolina Filling
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 850 g |
| Water, approx. 100°C | 2700 g |
| Cream 30% | 1400 g |
| Semolina | 650 g |
Raspberry Layer
| Ingredient | Quantity |
|---|---|
| Komplet Neutral Stabiliser ( ) | 150 g |
| Komplet Saftbinder Cold Binding Agent 10 kg | 50 g |
| Water, approx. 100°C | 600 g |
| Frozen raspberries | 1000 g |
| Sugar | 300 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Fresh raspberries | 350 g |
| Any cold-set glaze | 300 g |
Method
- Shortcrust Toffee Bases
Mix the ingredients until the consistency is uniform. Divide the dough into 4 portions.
- Shortcrust Toffee Bases
Roll out into 4 sheets of 40 x 60 cm and bake.
- Milk Semolina Filling
Sprinkle the semolina into the hot water, stirring continuously.
- Milk Semolina Filling
Then add the KOMPLET Milk Base, cool slightly and whip with the 30% cream.
Assembly: layer the finished cream between the shortcrust bases (1400 g per layer). Chill the cake.
- Raspberry Layer
Bring the frozen raspberries to the boil with the water and sugar, then mix in the KOMPLET Neutral Stabiliser and KOMPLET Saftbinder.
- Raspberry Layer
Cool the finished mass and pour it over the top of the cake.
- Decoration
Spread the cold-set glaze over the raspberry layer and decorate with fresh raspberries as desired.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.