Yogurt Slice with Apricots for Breakfast
Shortcrust base, Filling, Cake, Fruit and Cream — a Komplet recipe in 5 components, makes 1 tray 40 × 60 cm. Uses Komplet Jogokiss Yoghurt Cream Stabiliser 12 kg.
- baking temperature
- 150 °C
- baking time
- 70 min
- mixing speed (cake)
- medium speed
Ingredients
Shortcrust base
| Ingredient | Quantity |
|---|---|
| Komplet Shortcrust Biscuit Mix 50 | 400 g |
| Margarine 80% | 600 g |
| Wheat flour type 550 | 600 g |
Filling
| Ingredient | Quantity |
|---|---|
| Apricot bake-stable filling | 1000 g |
Cake
| Ingredient | Quantity |
|---|---|
| Komplet Breakfast Cake Mix | 1200 g |
| Egg white, liquid | 500 g |
| Vegetable oil | 600 g |
| Water | 600 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Apricots (in light syrup) | 1500 g |
Cream
| Ingredient | Quantity |
|---|---|
| Komplet Jogokiss Yoghurt Cream Stabiliser 12 kg | 250 g |
| Water | 250 g |
| Whipping cream | 500 g |
Method
- Shortcrust base
Combine the ingredients and mix with a flat beater to the desired consistency. Roll the finished dough out onto baking paper (tin 40 × 60 cm).
- Filling
Spread the filling over the raw shortcrust dough.
- Cake
Mix the breakfast cake ingredients on medium speed with a flat beater. Spread the finished batter over the shortcrust base with the fruit filling.
- Fruit
Distribute the apricots evenly over the top of the cake batter, then bake.
- Cream
Combine the stabiliser with the water, then mix into the whipped cream. Spread the cream over the top of the cooled cake, giving it a wavy texture.
Decorate the chilled cake with any cold-set jelly glaze.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.