Passion Fruit Milk Cube
Sponge layer, Nut layer, Milk cream and Fruit jelly — a Komplet recipe in 4 components (yield: Tin 60 × 40 cm). Uses Komplet Milk Base RSPO-SG 7 kg and Komplet Saftbinder Cold Binding Agent 10 kg.
- mixing time (sponge)
- 4 min
- piece weight (sponge)
- 1500 g
- baking temperature (sponge)
- 200 °C
- baking time (sponge)
- 15-20 min
- cooling time (milk cream, minimum)
- 3 h
Ingredients
Sponge layer
| Ingredient | Quantity |
|---|---|
| Komplet Soft Sand | 1500 g |
| Eggs | 670 g |
| Oil | 600 g |
| Water | 230 g |
Nut layer
| Ingredient | Quantity |
|---|---|
| Komplet Kiddy Noisette | 950 g |
| Milk 2% | 400 g |
Milk cream
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 300 g |
| Komplet Krem Volu RSPO-MB | 300 g |
| Water | 1000 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Komplet Passion Fruit-Peach Stabiliser | 200 g |
| Komplet Saftbinder Cold Binding Agent 10 kg | 60 g |
| Water | 1000 g |
| Sugar | 40 g |
Method
- Sponge layer
Mix the sponge ingredients with a flat beater at medium speed.
- Sponge layer
Spread the batter on two sheets of baking paper and bake. Cut the baked edge crust off the cooled sponges.
- Nut layer
Heat the ingredients and combine them. Place two sponge sheets onto the thickening nut layer. The sponges can optionally be brushed with sugar syrup.
- Milk cream
Mix the ingredients and leave to cool for at least 3 hours. Then whip with a dough-hook-type thick beater at fast speed. Spread the finished cream over the top of the cake.
- Fruit jelly
Mix the ingredients and leave to thicken. Pipe 1000 g of the fruit jelly onto the milk cream to create a mosaic effect. Chill the cake.
- Fruit jelly
Heat the remaining jelly and spread it over the top of the chilled cream.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.