Pumpkin Slice with Raspberries
Dough, Layer and Cream — a Komplet recipe in 3 components. Uses Komplet Saftbinder Cold Binding Agent 10 kg and Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg.
- mixing time (dough)
- 3 min
- baking temperature (dough)
- 190 °C
- baking time (dough)
- 30 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Dyniowe Soft | 2000 g |
| Oil | 700 g |
| Eggs | 600 g |
| Pumpkin seed oil | 200 g |
| Water | 100 g |
Layer
| Ingredient | Quantity |
|---|---|
| Raspberries | 1000 g |
| Water | 400 g |
| Sugar | 400 g |
| Komplet Saftbinder Cold Binding Agent 10 kg | 80 g |
| Gelatine, powder | 30 g |
Cream
| Ingredient | Quantity |
|---|---|
| Cream 30% | 1500 g |
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Neutral Stabilizer (2 KG) | 180 g |
| Water (25 °C) | 350 g |
Method
- Dough
Combine the pumpkin dough ingredients and mix on medium speed with a flat beater.
- Dough
Spread the finished dough on the bottom of the tin and bake. After cooling, cut the cake into two layers. Trim the top to level it and crumble the trimmings for decoration.
- Layer
Soak the gelatine in 100 g of the water. Bring the remaining water, the sugar and the raspberries to the boil and mix in the soaked gelatine and KOMPLET Saftbinder. Cool the finished mass and pour it between the two pumpkin layers.
- Cream
Combine the stabilizer with the water and add to the whipped cream. Spread the finished cream on top of the pumpkin cake with raspberries.
Decorate the top with the crumbled pumpkin cake and pomegranate seeds.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.