Beijinho Cake
Ingredients
Part Acabamento
Part Montagem
Process
01. Place the Zeelandia Condensed Milk Filling and the shredded coconut in a container and mix until homogenous. Set aside.
02. Divide the Ready-made Sponge Cake into 3 discs of 20 cm in diameter x 1.5 cm in height.
03. Moisten one disc of Sponge Cake with the syrup for moistening cakes to taste.
04. Spread half of the reserved coconut filling (250 g).
05. Add another disc of Sponge Cake on top of the filling and moisten with the syrup for moistening cakes to taste.
06. Add the remaining coconut filling (250 g) and spread.
07. Add another disc of Sponge Cake on top of the filling and moisten with syrup for moistening cakes to taste.
08. Using a spatula, cover the cake with the Chantilly.
09. Set aside.
01. Heat the Chocolatier ChocoBlanc in a water bath or microwave until the desired consistency is reached.
02. Add the shredded coconut and mix until homogenous.
03. Using a spatula, cover the cake with the Chocolatier ChocoBlanc.
04. Spread the White Topping - Dobla around the edge of the cake to taste.
05. Decorate with burnt coconut ribbons to taste.
Yield
1 Unit of 1500 g
Equipment
Spatula , Scale , Container , Serrated Knife
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 229 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 15 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 2.0 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 7.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 80 | % 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.
Beijinho Cake
Ingredients
Part Montagem
How to make it
MONTAGE
01. Place the Zeelandia Condensed Milk Filling and the shredded coconut in a container and mix until homogenous. Set aside.
02. Divide the Ready-made Sponge Cake into 3 discs of 20 cm in diameter x 1.5 cm in height.
03. Moisten one disc of Sponge Cake with the syrup for moistening cakes to taste.
04. Spread half of the reserved coconut filling (250 g).
05. Add another disc of Sponge Cake on top of the filling and moisten with the syrup for moistening cakes to taste.
06. Add the remaining coconut filling (250 g) and spread.
07. Add another disc of Sponge Cake on top of the filling and moisten with syrup for moistening cakes to taste.
08. Using a spatula, cover the cake with the Chantilly.
09. Set aside.
01. Heat the Chocolatier ChocoBlanc in a water bath or microwave until the desired consistency is reached.
02. Add the shredded coconut and mix until homogenous.
03. Using a spatula, cover the cake with the Chocolatier ChocoBlanc.
04. Spread the White Topping - Dobla around the edge of the cake to taste.
05. Decorate with burnt coconut ribbons to taste.
Tips
Yield
1 Unit of 1500 g
Equipment
Spatula , Scale , Container , Serrated Knife
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 229 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 15 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 2.0 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 7.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 80 | % 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.