Delight Cake
Ingredients
Part Cobertura
Part Recheio de Bombom
Part Recheio de Nozes
Part Montagem
Process
01. Crush the walnuts.
02. Mix the Zeelandia Sweetened Condensed Milk Filling, crushed walnuts, and rum. Set aside.
CHOCOLATE CANDY FILLING
01. Chop the chocolate candies.
02. Mix the Zeelandia Brigadeiro Filling, chopped candies, and cocoa liqueur. Set aside.
01. Cut the Pão de Ló and Dark Pão de Ló into discs of 18 cm in diameter and 1 cm in thickness.
02. Moisten one disc of Pão de Ló with the syrup and spread a layer of chocolate candy filling.
03. Place a disc of moistened Dark Pão de Ló with the syrup and spread a layer of nut filling.
04. Complete the assembly by placing a disc of moistened Pão de Ló with the syrup. Set aside.
ICING
01. Cover the cakes with a thin layer of whipped cream.
02. Heat the Chocolatier ChocoBlanc in a double boiler or microwave until the desired consistency is achieved.
03. Heat the Chocolatier ChocoNut in a double boiler or microwave until the desired consistency is achieved.
04. Cover the cakes with the Chocolatier ChocoBlanc and ChocoNut, blending them together.
TIP
- The cakes can be decorated with chocolate swirls.
How to make it
Part 1
01. 01
Yield
4 Units of 870 g
Equipment
Mixer , Spatula , Spoon , Whisk Type Globe , Scale , Knife , Bowl
Suggested shelf life
36
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 226 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 15 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 58 | % 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.
Delight Cake
Ingredients
Part Montagem
How to make it
NUT FILLING
01. Crush the walnuts.
02. Mix the Zeelandia Sweetened Condensed Milk Filling, crushed walnuts, and rum. Set aside.
CHOCOLATE CANDY FILLING
01. Chop the chocolate candies.
02. Mix the Zeelandia Brigadeiro Filling, chopped candies, and cocoa liqueur. Set aside.
01. Cut the Pão de Ló and Dark Pão de Ló into discs of 18 cm in diameter and 1 cm in thickness.
02. Moisten one disc of Pão de Ló with the syrup and spread a layer of chocolate candy filling.
03. Place a disc of moistened Dark Pão de Ló with the syrup and spread a layer of nut filling.
04. Complete the assembly by placing a disc of moistened Pão de Ló with the syrup. Set aside.
ICING
01. Cover the cakes with a thin layer of whipped cream.
02. Heat the Chocolatier ChocoBlanc in a double boiler or microwave until the desired consistency is achieved.
03. Heat the Chocolatier ChocoNut in a double boiler or microwave until the desired consistency is achieved.
04. Cover the cakes with the Chocolatier ChocoBlanc and ChocoNut, blending them together.
TIP
- The cakes can be decorated with chocolate swirls.
How to make it
Part 1
01. 01
Tips
Yield
4 Units of 870 g
Equipment
Mixer , Spatula , Spoon , Whisk Type Globe , Scale , Knife , Bowl
Suggested shelf life
36 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 226 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 16 | % VD (*) |
| Aç adicionados (g) | 15 | % VD (*) |
| Proteínas (g) | 2.9 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 58 | % 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.