Nut and Chocolate Cake Loaf (Comber)
Cake, Nut cream and Glaze — a Komplet recipe in 3 components, makes 5 pieces (5 poppy-seed cake tins); total quantity 4320 g. Uses Komplet Dark Base 7 kg.
- mixing time (cake)
- 3 min
- dough weight per piece (cake)
- 450 g
- baking temperature (cake)
- 190 °C
- baking time (cake)
- 35-40 min
- cream weight per piece
- 250 g
- whipping time (nut cream)
- 5 min
- water temperature (nut cream)
- 18 °C
- water temperature (glaze)
- 50 °C
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Komplet Czekobella Soft | 1000 g |
| Oil | 500 g |
| Eggs | 550 g |
| Water | 100 g |
| Nuts (chopped and roasted) | 200 g |
Nut cream
| Ingredient | Quantity |
|---|---|
| Komplet Krem Dorino RSPO-MB | 350 g |
| Komplet Kiddy Noisette | 170 g |
| Water 18°C | 880 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Komplet Dark Base 7 kgKomplet Baza Dark | 150 g |
| Water (50°C) | 220 g |
| Honey | 100 g |
| Nuts (chopped and roasted) | 100 g |
Method
- Cake
Mix the cake ingredients with a flat beater at medium speed. Transfer the mass into a greased poppy-seed cake tin and bake.
- Cake
Cut the cooled cake into two layers.
- Nut cream
Mix the nut cream ingredients at medium speed using a dense (thick-mass) beater. At the end add the melted KOMPLET Kiddy Noisette. Transfer the cream into a piping bag and pipe it onto the cut chocolate cake.
Chill the whole cake.
The cake can optionally be brushed with sugar syrup.
- Glaze
Mix KOMPLET Baza Dark with the water, then with the honey. Cool the mass and add the chopped nuts.
Pour the thickening mass over the chilled comber cake.
Decorate the top with the remaining cream, nuts and chocolate pieces.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.