Decorated Sponge Cake Finish
Ingredients
Part Preparo
Part Massa de Tulipa
Process
01. Mix the wheat flour and cocoa powder and sift. Set aside.
02. Place the egg whites and granulated sugar in a bowl and mix.
03. Add the reserved flour and cocoa mixture and mix.
04. Add the room temperature butter (soft consistency) and mix until homogeneous.
05. Spread the batter onto a silicone mat until it reaches a thickness of approximately 2 mm.
06. Use a decorating comb on the surface.
07. Place the silicone mat on a baking sheet (40 x 60 x 4 cm).
08. Refrigerate until firm. Set aside.
PREPARATION
01. Place Zeelandia Sponge Cake and eggs in the mixer.
02. Beat at medium speed (speed 2) for approximately 5 minutes. Use a balloon whisk.
03. Divide into 500 g portions and place on the tulip batter in the reserved baking sheet.
04. Bake at 220°C for approximately 7 minutes in a deck oven on a French bread baking sheet.
05. Cool, remove the silicone, and use on the sides of cakes, pies, and sweets.
Tips
- For colored batters, omit the cocoa powder and increase the amount of wheat flour from 250 to 300 g and color the batter with food coloring in the desired color (yellow, red, green, etc.).
- Silicone can be replaced with parchment paper.
- Cocoa powder can be replaced with chocolate powder.
Yield
7 Units of 525 g
Equipment
Oven , Mixer , Stove , Refrigerator , Sifter , Balloon Whisk , Scale , French Bread Baking Sheet , Bowl , Decorating Comb , Silicone Mat
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 211 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 7.1 | % VD (*) |
| Gorduras saturadas (g) | 3.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 118 | % 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.
Decorated Sponge Cake Finish
Ingredients
Part Massa de Tulipa
How to make it
TULIP BATTER
01. Mix the wheat flour and cocoa powder and sift. Set aside.
02. Place the egg whites and granulated sugar in a bowl and mix.
03. Add the reserved flour and cocoa mixture and mix.
04. Add the room temperature butter (soft consistency) and mix until homogeneous.
05. Spread the batter onto a silicone mat until it reaches a thickness of approximately 2 mm.
06. Use a decorating comb on the surface.
07. Place the silicone mat on a baking sheet (40 x 60 x 4 cm).
08. Refrigerate until firm. Set aside.
PREPARATION
01. Place Zeelandia Sponge Cake and eggs in the mixer.
02. Beat at medium speed (speed 2) for approximately 5 minutes. Use a balloon whisk.
03. Divide into 500 g portions and place on the tulip batter in the reserved baking sheet.
04. Bake at 220°C for approximately 7 minutes in a deck oven on a French bread baking sheet.
05. Cool, remove the silicone, and use on the sides of cakes, pies, and sweets.
Tips
- For colored batters, omit the cocoa powder and increase the amount of wheat flour from 250 to 300 g and color the batter with food coloring in the desired color (yellow, red, green, etc.).
- Silicone can be replaced with parchment paper.
- Cocoa powder can be replaced with chocolate powder.
Yield
7 Units of 525 g
Equipment
Oven , Mixer , Stove , Refrigerator , Sifter , Balloon Whisk , Scale , French Bread Baking Sheet , Bowl , Decorating Comb , Silicone Mat
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 211 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 7.1 | % VD (*) |
| Gorduras saturadas (g) | 3.7 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 118 | % 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.