Beijinho Cake
Ingredients
Part Acabamento
Part Montagem
Process
01. Place the Zeelandia Condensed Milk Filling and shredded coconut in a container and mix until homogeneous. Set aside.
02. Divide the Ready-made Sponge Cake into 3 discs of 20 cm diameter x 1.5 cm height.
03. Moisten one disc of Sponge Cake with a soaking syrup to taste.
04. Place half of the reserved coconut filling (250 g) and spread it.
05. Add another disc of Sponge Cake over the filling and moisten with soaking syrup to taste.
06. Add the remaining coconut filling (250 g) and spread it.
07. Add another disc of Sponge Cake over the filling and moisten with soaking syrup to taste.
08. With the help of a spatula, cover the cake with Chantilly.
09. Set aside.
FINISHING TOUCH
01. Heat the Chocolatier ChocoBlanc in a water bath or microwave until the desired consistency is achieved.
02. Add the shredded coconut and mix until homogeneous.
03. With the help of a spatula, cover the cake with Chocolatier ChocoBlanc.
04. Spread the White Topping - Dobla on the edge of the cake to taste.
05. Decorate with burnt ribbon coconut 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
ASSEMBLY
01. Place the Zeelandia Condensed Milk Filling and shredded coconut in a container and mix until homogeneous. Set aside.
02. Divide the Ready-made Sponge Cake into 3 discs of 20 cm diameter x 1.5 cm height.
03. Moisten one disc of Sponge Cake with a soaking syrup to taste.
04. Place half of the reserved coconut filling (250 g) and spread it.
05. Add another disc of Sponge Cake over the filling and moisten with soaking syrup to taste.
06. Add the remaining coconut filling (250 g) and spread it.
07. Add another disc of Sponge Cake over the filling and moisten with soaking syrup to taste.
08. With the help of a spatula, cover the cake with Chantilly.
09. Set aside.
FINISHING TOUCH
01. Heat the Chocolatier ChocoBlanc in a water bath or microwave until the desired consistency is achieved.
02. Add the shredded coconut and mix until homogeneous.
03. With the help of a spatula, cover the cake with Chocolatier ChocoBlanc.
04. Spread the White Topping - Dobla on the edge of the cake to taste.
05. Decorate with burnt ribbon coconut 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.