Vanilla Rum Cake
Vanilla Rum Cake — a Komplet recipe in 4 components (yield: Ø 18 cm / 7 pieces). Uses Komplet Rumba Soft Chocolate Cake Mix 10 kg and Komplet Dark Base 7 kg.
- mixing speed (sponge)
- medium
- mixing time (sponge)
- 3 min
- baking temperature (sponge)
- 190 °C
- baking time (sponge)
- about 20 min
Ingredients
Dark sponge
| Ingredient | Quantity |
|---|---|
| Komplet Rumba Soft Chocolate Cake Mix 10 kg | 1000 g |
| Vegetable oil | 350 g |
| Eggs | 300 g |
| Water | 200 g |
Jelly
| Ingredient | Quantity |
|---|---|
| Cherries from syrup | 560 g |
| Cherry syrup | 500 g |
| Water | 500 g |
| Komplet Glanz Klar 20 | 40 g |
| Sugar | 200 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Komplet Dark Base 7 kgKomplet Baza Dark | 500 g |
| Hot water | 500 g |
| Cream 30% | 1000 g |
| Rum | 100 g |
| Bourbon vanilla | 10 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Komplet NEUSCHNEE/RSPO-SG | 40 g |
| Cocoa powder | 40 g |
Method
Sponge: mix all sponge ingredients with a flat beater at medium speed for 3 minutes. Pour the batter into frames and bake.
Cut the baked crust off the cooled sponge layers. Place smaller KOMPLET rings Ø 14 cm on top of the sponge and scatter the cherries inside.
- Jelly
Bring the juice and water to the boil, mixed with KOMPLET Glanz Klar and the sugar. Cool, then pour into the KOMPLET rings over the cherries. Put in the refrigerator to set.
- Mousse
Mix KOMPLET Baza Dark with the water, add the rum and the Bourbon vanilla. Combine with the whipped cream.
Remove the KOMPLET rings from the set jelly and pour the rum mousse on top.
- Decoration
Sprinkle the top with KOMPLET Neuschnee mixed with the cocoa and decorate as desired.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.