Ingredients
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1 kg 2 lbs 3 oz kg IREKS Spelt & Honey
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0.6 kg 1 lbs 5 oz kg Sugar Tate & Lyle Gran (Cane)
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0.4 kg 0 lbs 14 oz kg Whole Egg
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0.05 kg 0 lbs 2 oz kg Baking powder
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0.4 L 1.68 cups Water
Strawberry Spelt Bars using Spelt and Honey
Method
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Plain cake batter:
SPELT & HONEY 1.000 kg
Sugar 0.600 kg
Whole egg 0.400 kg
Baking powder 0.050 kg
Water 0.400 kg
Total weight 2.450 kg
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Mixing time: 3 – 4 minutes
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Swelling time: approx. 30 minutes
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Baking temperature: 190° C
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Baking time: 20 – 25 minutes
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Cream cheese batter:
Cream fond 0.200 kg
Water, approx. 25° C 0.200 kg
Full fat cream cheese 1.000 kg
Total weight 1.400 kg
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Beating time: 3 – 4 minutes (using a whisk)
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Mix all the ingredients of the plain cake batter until smooth, then spread evenly on a baking tray laid out with baking paper and bake after approx. 30 minutes swelling time. For the cream cheese batter, mix the water with the cream fond and, using a whisk, beat with the full fat cream cheese. Spread the batter on the cooled base, top with strawberries as desired and wash with jelly glaze.
