PROCESSING
Yield: 1 tray 60 x 40 cm
Method:
Spread 1.200 g yeast dough onto a tray of 60 x 40 cm and roll a docker over the dough. Mix KOMPLET Florenta and almonds, brush the dough with water and sprinkle over the Florenta/almond mixture. You can also sprinkle with almonds and sieve Florenta on top.
Proof: 3/4 proof
Baking temperature: 210 °C
Baking time: approx. 20 – 25 minutes
Allow to cool down and cut in two halves and prepare the filling.
Mix KOMPET Gourmet Cream Filling and water with a fine wired whisk for 4 minutes on fast speed.
Spread the filling evenly onto the baked sweet yeast dough.
Cut the upper half into the desired portions put them on top of the filling.
We recommend to cut the cake into pieces of 10 x 6 cm. This will give a yield of 40 pieces per 60 x 40 tray.
