Pear Cake
Pear Cake — a Komplet recipe in 4 components. Uses Komplet Rumba Soft Chocolate Cake Mix 10 kg and Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg.
- whipping time (sponge base)
- 6 min
- baking time (sponge base)
- 8 min
- baking temperature (sponge base)
- 220 °C
- baking time (dark cake)
- 35-40 min
- baking temperature (dark cake)
- 170-180 °C
Ingredients
Sponge base
| Ingredient | Quantity |
|---|---|
| Biskuit | 300 g |
| Eggs | 210 g |
| Water | 60 g |
Dark cake
| Ingredient | Quantity |
|---|---|
| Komplet Rumba Soft Chocolate Cake Mix 10 kg | 750 g |
| Eggs | 230 g |
| Oil | 250 g |
| Water | 150 g |
| Pears in syrup | 1200 g |
Cream and milk filling
| Ingredient | Quantity |
|---|---|
| Kiddy Weiss | 700 g |
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg | 250 g |
| Whipped cream | 2000 g |
| Milk | 500 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Any cold glaze | 100 g |
| Cocoa powder | 10 g |
| Roasted pear pieces | 200 g |
Method
- Sponge base
Whip all the sponge base ingredients on fast speed of the mixer using a thick (whisk-type) beater.
- Sponge base
Spread on a tray lined with baking paper and bake.
- Dark cake
Combine the cake ingredients and whip on medium speed of the mixer using a flat beater.
- Dark cake
Pour onto the baked sponge base and bake. Arrange the sliced pears on the cooled base.
- Cream and milk filling
Bring the milk to the boil, add KOMPLET Kiddy Weiss and KOMPLET Neutral Stabiliser and mix until dissolved. Add a small portion of the whipped cream (about 400 g) to temper, then the rest.
- Cream and milk filling
Mix until uniform, pour onto the cooled base with the pears and place in the cold room.
- Decoration
Decorate with cold glaze, cocoa and pears.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.