Raspberry Cream Slice
Raspberry Cream Slice — a Komplet recipe in 4 components. Uses Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg.
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 190 °C
- baking time (sponge)
- 10-15 min
Ingredients
Unsweetened sponge
| Ingredient | Quantity |
|---|---|
| Body & Soul Cake | 1200 g |
| Oil | 300 g |
| Eggs | 600 g |
| Water | 350 g |
| Cocoa powder | 50 g |
Unsweetened cream
| Ingredient | Quantity |
|---|---|
| Body & Soul Krem | 1400 g |
| Milk 2% | 3500 g |
Fruit layer
| Ingredient | Quantity |
|---|---|
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Neutral Stabilizer (2KG) | 50 g |
| Komplet Pregel 7 | 50 g |
| Water | 200 g |
| Raspberries | 500 g |
| Sugar | 50 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Any cold glaze gel | 200 g |
Method
Sponge: combine all the sponge ingredients and mix on medium speed of the mixer with a flat beater. Spread the batter on two sheets of baking paper and bake.
Cream: combine all the cream ingredients and mix with a thick (dense) beater on medium speed of the mixer.
Assembly: spread 4,000 g of the cream between the two sponge layers. Spread the remaining cream on top of the cake.
- Fruit layer
Boil the raspberries with the water and sugar, then add KOMPLET Neutral Stabilizer and KOMPLET Pregel 7. Cool the mass and pour it over the top of the cake with the cream.
- Decoration
After chilling, decorate the top of the cake with any cold glaze gel.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.