Spice Cake Bars with Cream
Spice sponge, Fruit layer, Cream and Glaze — a Komplet recipe in 4 components, makes 10 pieces. Uses Komplet Dark Base 7 kg.
- mixing time (spice sponge)
- 2 min
- scaling weight per piece (spice sponge)
- 1450 g
- baking temperature (spice sponge)
- 200 °C
- baking time (spice sponge)
- 15 min
Ingredients
Spice sponge
| Ingredient | Quantity |
|---|---|
| Komplet Korzenne – Soft | 1500 g |
| Eggs | 550 g |
| Oil | 600 g |
| Water | 250 g |
Fruit layer
| Ingredient | Quantity |
|---|---|
| Komplet STABILIZATOR NEUTRALNY ( ) (neutral stabiliser) | 50 g |
| Plum jam | 1200 g |
Cream
| Ingredient | Quantity |
|---|---|
| Komplet Dark Base 7 kgKomplet BAZA DARK (Dark Base) | 1100 g |
| Water | 1000 g |
| Cream 30% | 800 g |
| Spirit | 100 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Komplet Dark Base 7 kgKomplet BAZA DARK (Dark Base) | 300 g |
| Water | 300 g |
| Honey | 200 g |
Method
- Spice sponge
Mix the spice sponge ingredients with a flat beater on low speed of the mixer. Spread the batter onto two sheets of baking paper and bake. Cut the baked skin off the cooled sponge sheets.
- Fruit layer
Heat the plum jam and mix it with KOMPLET Neutral Stabiliser. Layer the spice sponge sheets with the hot jam and chill. Then cut into rectangles of 7 x 25 cm – 10 pieces.
- Cream
Mix KOMPLET Dark Base with the water and spirit. At the end add the whipped cream. Spread the finished cream on the bottom of a mould lined with baking paper or foil. Place the spice sponge sheets with jam on top of the cream. Chill the whole.
- Glaze
Mix KOMPLET Dark Base with the water, then with the honey. Pour the cooled, thickening glaze over the chilled spice bars.
Decorate as desired, e.g. with small gingerbread cookies and chocolate elements.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.