Strawberry Cake
Sponge, Layer, Cream and Glaze — a Komplet recipe in 4 components, makes 10 (total quantity 10690 g). Uses Komplet Milk Base RSPO-SG 7 kg.
- mixing time (sponge, slow speed)
- 3 min
- mixing time (sponge, fast speed)
- 5 min
- baking temperature (sponge)
- 190 °C
- baking time (sponge)
- 15 min
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Komplet Soft Sand | 1000 g |
| Eggs | 450 g |
| Water | 150 g |
| Oil | 400 g |
Layer
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 1200 g |
| Water | 1200 g |
| Cream 30% | 1200 g |
Cream
| Ingredient | Quantity |
|---|---|
| Strawberry Stabiliser | 440 g |
| Water | 550 g |
| Cream 30% | 2200 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 600 g |
| Water approx. 100°C | 700 g |
| Glucose or starch syrup | 600 g |
| Colouring | to taste |
Method
- Sponge
Combine the ingredients and mix using a flat beater on medium speed of the mixer. Spread the finished batter over the bottom of round tins and bake.
- Sponge
After cooling, trim off the baked crust.
- Layer
Combine the KOMPLET Milk Base with the water and mix thoroughly, then add the 30% cream. Pour the mass into rings placed on the sponge bases. Chill and cut out the forms.
- Cream
Mix the KOMPLET Strawberry Stabiliser with the water and add it to the whipped cream. Fill the forms with the sponge and milk layer using the finished cream. Chill the cakes.
- Glaze
Combine the KOMPLET Milk Base with the water and mix thoroughly, then add the glucose syrup and the colouring. Cool the mass and pour it over the cakes, decorating the sides and top with any chocolate elements.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.