Trio Cream Slice
Trio Cream Slice — a Komplet recipe in 6 components. Uses Komplet Milk Base RSPO-SG 7 kg and Patissiere Cream Full CPF RSPO-MB 25 kg.
- mixing time (shortcrust base)
- 3 min
- mixing speed (shortcrust base)
- medium
- baking temperature (shortcrust base)
- 180 °C
- baking time (shortcrust base)
- 13-15 min
- cooking time (brulee cream)
- about 1 min
- whipping time (sponge layer)
- 3 min
- mixing speed (sponge layer)
- medium
- baking temperature (sponge layer)
- 190 °C
- baking time (sponge layer)
- 15-20 min
- whipping time (decoration cream)
- 4 min
- mixing speed (decoration cream)
- second
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Komplet Shortcrust Mix | 1000 g |
| Margarine | 500 g |
| Coffee, instant | 20 g |
Cream
| Ingredient | Quantity |
|---|---|
| Komplet Creme Brulee | 600 g |
| Cream | 1500 g |
| Milk 2% | 1500 g |
Sponge layer
| Ingredient | Quantity |
|---|---|
| Komplet Latino | 500 g |
| Eggs | 250 g |
| Vegetable oil | 250 g |
Raspberry cream
| Ingredient | Quantity |
|---|---|
| Komplet Raspberry Stabiliser | 200 g |
| Water | 250 g |
| Whipped cream | 1000 g |
Decoration glaze
| Ingredient | Quantity |
|---|---|
| Komplet Milk Base RSPO-SG 7 kg | 250 g |
| Water | 300 g |
| Glucose or starch syrup | 250 g |
| Food colouring, red | 3 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Patissiere Cream Full CPF RSPO-MB 25 kgKomplet Creme Patissiere Full | 105 g |
| Water | 300 g |
Method
- Shortcrust base
Combine the ingredients and mix on medium speed for 3 minutes. Scatter the finished dough over the bottom of a 40/60 cm tray. Bake.
Brulee cream layer: bring the milk and cream to the boil, add the brulee cream and stir vigorously to a pudding consistency. Cook for about 1 minute, stirring constantly. Spread the finished cream on the cooled shortcrust base.
Sponge layer (1 roll; roll or sponge): aerate all the ingredients on medium speed for 3 minutes. Pour everything onto a 40/60 cm tray and bake. Place the baked sponge on the Brulee cream layer.
- Raspberry cream
Combine the raspberry stabiliser with the water, add the whipped cream and mix gently. Spread the finished mass on top of the cake and level it. Chill the slab.
- Decoration glaze
Bring the water to the boil, combine with the milk base, then mix with the glucose syrup and the food colouring. Pour over the cake and chill.
- Decoration
Mix KOMPLET cream CPF with the water and aerate on second speed for four minutes, then decorate the cake.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.