Napolitana Cake

Ingredients

Part Creme de Chocolate

200 gChoconut Chocolatier
30 mlWater
500 gReady Whipped Cream
6 gUnflavored, Colorless Gelatin Powder

Part Creme de Chocolate Branco

200 gChocoblanc Chocolatier
6 gUnflavored, Colorless Gelatin Powder
30 mlWater
500 gReady Whipped Cream

Part Creme de Morango

250 gStrawberry Filling
30 mlWater
6 gUnflavored, Colorless Gelatin Powder
500 gReady Whipped Cream

Part Montagem

150 gEl-Geleia Pronta
75 gStrawberry

Part Preparo

500 gPrime Chococake 10
125 gOil
200 gEggs
125 mlLiquid Milk

How to make it

CHOCOLATE CREAM
01. Soak the unflavored, colorless gelatin in water. Set aside for approximately 5 minutes.
02. Heat the ChocoNut Chocolatier in a double boiler or microwave.
03. Add the Ready Whipped Cream to the ChocoNut Chocolatier in 3 steps and mix. Set aside.
04. Dissolve the soaked gelatin in a double boiler or microwave.
05. Add the dissolved gelatin to the reserved cream and mix until homogenized.

STRAWBERRY CREAM
01. Soak the unflavored, colorless gelatin in water. Set aside for approximately 5 minutes.
02. Place the Zeelandia Strawberry Filling in a bowl.
03. Add the Ready Whipped Cream to the Strawberry Filling in 3 steps and mix. Set aside.
04. Add the dissolved gelatin to the reserved cream and mix until homogenized.

WHITE CHOCOLATE CREAM
01. Soak the unflavored, colorless gelatin in water. Set aside for approximately 5 minutes.
02. Heat the ChocoBlanc Chocolatier in a double boiler or microwave.
03. Add the Ready Whipped Cream to the ChocoBlanc Chocolatier in 3 steps and mix. Set aside.
04. Dissolve the soaked gelatin in a double boiler or microwave.
05. Add the dissolved gelatin to the reserved cream and mix until homogenized.
PREPARATION
01. Place the Zeelandia Prime Chococake, eggs, milk, and oil in a mixer and blend on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat at medium speed (speed 2) for approximately 5 minutes.
03. Pour the batter into a smooth baking sheet (60 x 40 x 2 cm) previously lined with parchment paper.
04. Bake at 180°C for approximately 15 minutes in a deck oven.
05. Cool. Set aside.
06. Using a round cutter, cut into discs approximately 15 cm in diameter and 1.5 cm thick. Set aside.


01. Place one disc of Prime Chococake at the bottom of a 17cm diameter by 7cm height ring, previously greased with oil and sugar or acetate.
02. Moisten the disc with cake syrup to taste.
03. Add the Chocolate Cream up to 1/3 of the height of the ring.
04. Place another disc and moisten with syrup.
05. Add the White Chocolate Cream.
06. Place another disc and moisten with syrup.
07. Fill with Strawberry Cream up to the height of the ring.
08. Refrigerate until firm.
09. Apply the El-Geleia Pronta over the cakes. Unmold.
10. Decorate the cakes with strawberries and chocolate scrolls to taste

Tips

- The ChocoNut Chocolatier must not exceed a temperature of 40°C, as it may lose its characteristics and the aeration of the cream.
- The ChocoNut Chocolatier can be replaced with Chocodark Chocolatier or Chocomilk Chocolatier.

- The Strawberry Filling can be substituted with Raspberry Filling.

- Other Baking Methods:
*Turbo Oven: 150°C for approximately 12 minutes.

Yield

3 Units of 1050 g

Equipment

Oven , Mixer , Refrigerator , Spatula , Paddle Attachment , Flat Baking Sheets , Rings , Bowl , Round Cutter , Microwave , Parchment Paper

Suggested shelf life

48 hours

Nutritional table

Porção de 60g contém (em média):%DV(*)
V. Energético (kcal)201 % VD (*)
Carboidratos (g)21 % VD (*)
Açúcares totais (g)16 % VD (*)
Aç adicionados (g)15 % VD (*)
Proteínas (g)2.0 % VD (*)
Gorduras totais (g)12 % VD (*)
Gorduras saturadas (g)8.1 % VD (*)
Gorduras trans (g)0 % VD (*)
Fibra Alimentar (g)0.5 % VD (*)
Sódio (mg)51 % VD (*)

*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.

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