Penalty Kick
Penalty Kick — a Komplet recipe in 4 components, makes 6. Uses Patissiere Cream Full CPF RSPO-MB 25 kg.
- mixing time (nut sponge)
- 3 min
- mixing speed (nut sponge)
- medium
- whipping time (cream)
- 3 min
- baking time
- 50 min
- baking temperature
- 190 °C
Ingredients
Nut sponge
| Ingredient | Quantity |
|---|---|
| Komplet Valbella Soft | 1000 g |
| Oil | 450 g |
| Eggs | 300 g |
| Water | 75 g |
Cream
| Ingredient | Quantity |
|---|---|
| Patissiere Cream Full CPF RSPO-MB 25 kgKomplet Creme Patissiere Füll | 130 g |
| Komplet Persipan Makronenmasse | 100 g |
| Water | 350 g |
Fruit layer
| Ingredient | Quantity |
|---|---|
| Apricots, halves (canned fruit) | 600 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Komplet Florenta (KRT) | 60 g |
| Pumpkin seeds | 60 g |
Method
- Nut sponge
Mix the nut sponge ingredients with a flat beater at medium speed for 3 minutes.
Pour the batter into paper cases. Scaling weight: about 300 g.
- Cream
Whip the cream ingredients for 3 minutes and pipe them as dollops onto the nut sponge. Cream weight: about 100 g.
Place apricot halves on top (apricot weight: about 100 g). Mix the pumpkin seeds dry with the KOMPLET Florenta and sprinkle over the sponge.
Bake everything.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.