Polish Gardens
Polish Gardens — a Komplet recipe in 5 components. Uses Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg.
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 200 °C
- baking time (sponge)
- 5-7 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Komplet Gourmet Muffin | 1000 g |
| Eggs | 450 g |
| Oil | 250 g |
| Water | 250 g |
Fruit layer
| Ingredient | Quantity |
|---|---|
| Strawberry jelly | 500 g |
| Water | 1100 g |
| Red currants | 1000 g |
Cream layer
| Ingredient | Quantity |
|---|---|
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Neutral Stabilizer (2 kg) | 110 g |
| Cream 30% | 1100 g |
| Water | 110 g |
| Red currants | 200 g |
Currant cream
| Ingredient | Quantity |
|---|---|
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Neutral Stabilizer (2 kg) | 140 g |
| Cream 30% | 800 g |
| Water | 140 g |
| Sugar | 200 g |
| Red currants, frozen | 400 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Red decorating gel | 100 g |
| Any cold-process glaze gel | 300 g |
Method
- Sponge
Combine all the sponge ingredients and aerate them with a flat beater at medium mixer speed. Spread the finished batter over 2 trays 60×40 cm lined with baking paper and bake.
- Fruit layer
Bring the water to the boil, combine it with the jelly and mix thoroughly. Set aside to cool. Mix the lukewarm jelly with the frozen red currants, wait a moment until it starts to gel, and spread it evenly over one of the sponge sheets.
- Cream layer
Combine the KOMPLET Neutral Stabilizer and warm water and mix thoroughly. Add the whipped cream and mix everything together.
- Cream layer
Weigh 350 g of the stabilised cream into a piping bag with a fluted nozzle, to be used for decorating the cake. Add the frozen red currants to the remaining cream and mix briefly. Spread the finished currant cream over the fruit jelly and level it. Place the second sponge sheet on the levelled cream.
- Currant cream
Grind the defrosted red currants together with the sugar. Combine the KOMPLET Neutral Stabilizer and warm water and mix thoroughly. Add the whipped cream and, at the end of mixing, the ground red currants, and mix briefly. Spread the finished cream on the cake and level it.
- Decoration
Brush the top of the cake with neutral cold-process glaze gel, then decorate with red decorating gel, a rosette of whipped stabilised cream and a sprig of fresh red currants.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.