Strawberry Spelt Bars using SPELT & HONEY
Plain cake batter and Cream cheese batter — an IREKS recipe in 2 components, makes 1 tray 60 x 40 cm. Uses Ireks Spelt & Honey Bread Mix 25 kg.
- mixing time (plain cake batter)
- 3-4 min
- swelling time (plain cake batter)
- approx. 30 min
- baking temperature (plain cake batter)
- 190 °C
- baking time (plain cake batter)
- 20-25 min
- beating time (cream cheese batter)
- 3-4 min
- water temperature (cream cheese batter)
- approx. 25 °C
Ingredients
Plain cake batter
| Ingredient | Quantity |
|---|---|
| Ireks Spelt & Honey Bread Mix 25 kg | 1.000 kg |
| Sugar | 0.600 kg |
| Whole egg | 0.400 kg |
| Baking powder | 0.050 kg |
| Water | 0.400 kg |
Cream cheese batter
| Ingredient | Quantity |
|---|---|
| Cream fond | 0.200 kg |
| Water, approx. 25 °C | 0.200 kg |
| Full fat cream cheese | 1.000 kg |
Method
- Plain cake batter
Mix all the ingredients until smooth, then spread evenly on a baking tray laid out with baking paper and bake after approx. 30 minutes swelling time.
- Cream cheese batter
Mix the water with the cream fond and, using a whisk, beat with the full fat cream cheese.
- Cream cheese batter
Spread the batter on the cooled base, top with strawberries as desired and wash with jelly glaze.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.