Rumba Exotic Trio
Rumba Exotic Trio — a Komplet recipe in 4 components. Uses Komplet Rumba Soft Chocolate Cake Mix 10 kg.
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 180-190 °C
- baking time (sponge)
- 30-35 min
- whipping time (coconut cream)
- 3 min
- whipping time (mandarin cream)
- 3 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Komplet Rumba Soft Chocolate Cake Mix 10 kg | 500 g |
| Eggs | 150 g |
| Oil | 170 g |
| Water | 100 g |
Coconut cream
| Ingredient | Quantity |
|---|---|
| Komplet Gourmet Krem Royal | 400 g |
| Komplet Cocomix Kokosanki | 100 g |
| Water 18°C | 1000 g |
Mandarin cream
| Ingredient | Quantity |
|---|---|
| Komplet Gourmet Krem Royal | 280 g |
| Water 18°C | 700 g |
| Mandarins in light syrup | 40 g |
| Mandarin paste | 20 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Desiccated coconut | 50 g |
Method
- Sponge
Combine all the sponge ingredients and mix on fast speed with a flat beater, spread onto a 60×20 cm tray and bake. Mixing time about 3 minutes; sponge weight about 920 g per tray.
- Coconut cream
Combine all the coconut cream ingredients and whip on fast speed with a dense whisk. Spread evenly onto the cooled sponge base. Whipping time about 3 minutes; coconut cream weight about 1500 g per tray.
- Mandarin cream
Combine all the mandarin cream ingredients and whip on fast speed with a dense whisk. Spread evenly onto the coconut cream. Whipping time about 3 minutes; mandarin cream weight about 1040 g per tray.
- Decoration
Sprinkle the whole cake with toasted desiccated coconut.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.