Spice Cake (Main Recipe)
Ingredients
Part Preparo
Process
02. Beat on medium speed (speed 2) for approximately 3 minutes.
03. Place 880 g of batter into each pre-greased rectangular mold (27 x 19.5 x 4 cm).
04. Bake at 170°C for approximately 50 minutes in a deck oven.
05. Unmold. Cool.
Tips
* Turbo oven: 140°C for approximately 40 minutes.
- Other yields:
* 580 g of batter in a round mold with a central hole (18 cm diameter x 6 cm height) yields 6 units of 504 g.
* Deck oven: 170°C for approximately 50 minutes.
- The raw batter can be kept frozen for approximately 20 days at -18°C to -30°C. Thaw for approximately 2 hours before baking.
- For finishing, the cake can be decorated with a thin layer of Zeelandia Sweetened Condensed Milk Filling and dusted with ground cinnamon to taste.
Yield
4 Units of 765 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , Rectangular Mold
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 181 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 4.9 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 71 | % 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.
Spice Cake (Main Recipe)
Ingredients
How to make it
01. Place Zeelandia Spice Cake mix, eggs, and milk in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat on medium speed (speed 2) for approximately 3 minutes.
03. Place 880 g of batter into each pre-greased rectangular mold (27 x 19.5 x 4 cm).
04. Bake at 170°C for approximately 50 minutes in a deck oven.
05. Unmold. Cool.
Tips
* Turbo oven: 140°C for approximately 40 minutes.
- Other yields:
* 580 g of batter in a round mold with a central hole (18 cm diameter x 6 cm height) yields 6 units of 504 g.
* Deck oven: 170°C for approximately 50 minutes.
- The raw batter can be kept frozen for approximately 20 days at -18°C to -30°C. Thaw for approximately 2 hours before baking.
- For finishing, the cake can be decorated with a thin layer of Zeelandia Sweetened Condensed Milk Filling and dusted with ground cinnamon to taste.
Yield
4 Units of 765 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , Rectangular Mold
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 181 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 4.9 | % VD (*) |
| Gorduras saturadas (g) | 2.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 71 | % 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.