Milk Zebra Cake
Spice sponge, Fruit layer, Milk layer, Caramel layer and Raspberry jelly — a Komplet recipe in 5 components, makes 10 pieces, 18 cm diameter. Uses Komplet Saftbinder Cold Binding Agent 10 kg and Komplet Milk Base RSPO-SG 7 kg.
- mixing time (spice sponge)
- 2 min
- baking temperature (spice sponge)
- 190 °C
- baking time (spice sponge)
- 15-20 min
Ingredients
Spice sponge
| Ingredient | Quantity |
|---|---|
| Komplet Korzenne – Soft | 800 g |
| Eggs | 300 g |
| Vegetable oil | 350 g |
| Water | 140 g |
Fruit layer
| Ingredient | Quantity |
|---|---|
| Blackcurrants, frozen | 1000 g |
| Komplet Saftbinder Cold Binding Agent 10 kg | 30 g |
Milk layer
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 2000 g |
| Cream 30% | 1500 g |
| Water | 1500 g |
| Whisky | 250 g |
Caramel layer
| Ingredient | Quantity |
|---|---|
| Komplet Caramel Base | 3000 g |
| Milk 2% | 4000 g |
Raspberry jelly
| Ingredient | Quantity |
|---|---|
| Komplet Raspberry Stabiliser | 100 g |
| Komplet Saftbinder Cold Binding Agent 10 kg | 50 g |
| Water | 600 g |
| Sugar | 100 g |
Method
- Spice sponge
Mix the ingredients with a flat beater at medium speed. Spread the finished batter over the base of the mould.
- Spice sponge
Weight per piece 160 g.
- Fruit layer
Toss the currants in KOMPLET Saftbinder. Spread the fruit over the spice sponge and bake.
Cut the baked crust off the cooled sponge.
- Milk layer
Mix the ingredients and leave to thicken.
- Caramel layer
Mix the ingredients and leave to thicken slightly.
- Raspberry jelly
Mix the ingredients with the water. Pour the finished jelly over the top of the cooled cakes.
Weight per piece: 80 g.
Decorate the top as desired.
Forming the zebra: apply the milk layer and the caramel layer onto the spice sponge, pouring alternately 120 g into the centre until the mould is filled. Chill the whole.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.