Strawberry-Almond Cake
Sponge, Cream and Cream (2) — a Komplet recipe in 3 components, makes 8. Uses Komplet Chocolate Cream Stabiliser 2 kg.
- whipping time (sponge)
- 4 min
- baking temperature (sponge)
- 200 °C
- baking time (sponge)
- 8 min
- resting time (cream)
- 20 min
- whipping time (cream)
- 2 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| GOURMET Almond | 1000 g |
| Eggs | 600 g |
| Oil | 200 g |
| Water | 200 g |
| Cocoa powder | 5 g |
Cream
| Ingredient | Quantity |
|---|---|
| Komplet Chocolate Cream Stabiliser 2 kgKomplet Chocolate Stabilizer | 100 g |
| Komplet Krem Volu RSPO-MB | 240 g |
| Water | 300 g |
| Cream 30% | 300 g |
Cream (2)
| Ingredient | Quantity |
|---|---|
| Krem Volu (ready whipped) | 1200 g |
| Komplet Neutral Stabilizer ( ) | 200 g |
| Blueberries, frozen | 600 g |
Method
- Sponge
Combine all the almond sponge ingredients except the cocoa and mix on medium speed with a flat beater.
- Sponge
Colour 100 g of the batter with the cocoa and spread it unevenly on baking paper. Spread the remaining batter on clean paper, and on paper with a pattern. Bake.
- Sponge
Cut the patterned sponge into strips and line the sides of the mould with them; cut 14 cm diameter discs from the plain sponge. Place one disc on the bottom of the mould and one inside, between the creams.
- Cream
Combine and mix the cream ingredients and leave in the refrigerator to swell. Then whip on high speed of the mixer. Fill the bottom of the moulds lined with the almond sponge with the finished cream.
- Cream (2)
Thaw the blueberries, mix them with KOMPLET Neutral Stabilizer and add to the whipped KOMPLET Krem Volu, mixing thoroughly. Fill the moulds with the almond sponge with the cream.
Decorate the top of the cake with any cold gel 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.