Coffee Pudding Cake
Ingredients
Part Preparo
Part Pudim de café
Process
01. Place the eggs, milk, instant coffee, and condensed milk in the blender.
02. Blend until fully homogenized.
03. Set aside.
PREPARATION
01. Place the Zeelandia Prime Cake, eggs, milk, and oil in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute or until homogenized. Use a flat beater.
03. Beat on medium speed (speed 2) for approximately 5 minutes.
04. Place 40 g of caramel syrup in each round mold with a central hole (13 cm diameter x 6 cm height).
05. Add 120 g of the reserved coffee pudding to each mold.
06. Fill each mold with approximately 250 g of batter on top of the coffee pudding.
07. Bake at 170°C in a water bath for approximately 50 minutes in a convection oven.
Tips
Yield
7 Units of 385 g
Equipment
Oven , Mixer , Stove , Blender , Pot , Flat Beater , Scale , Molds With Central Hole
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 201 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 7.8 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 79 | % 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.
Coffee Pudding Cake
Ingredients
Part Pudim de café
How to make it
COFFEE PUDDING
01. Place the eggs, milk, instant coffee, and condensed milk in the blender.
02. Blend until fully homogenized.
03. Set aside.
PREPARATION
01. Place the Zeelandia Prime Cake, eggs, milk, and oil in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute or until homogenized. Use a flat beater.
03. Beat on medium speed (speed 2) for approximately 5 minutes.
04. Place 40 g of caramel syrup in each round mold with a central hole (13 cm diameter x 6 cm height).
05. Add 120 g of the reserved coffee pudding to each mold.
06. Fill each mold with approximately 250 g of batter on top of the coffee pudding.
07. Bake at 170°C in a water bath for approximately 50 minutes in a convection oven.
Tips
Yield
7 Units of 385 g
Equipment
Oven , Mixer , Stove , Blender , Pot , Flat Beater , Scale , Molds With Central Hole
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 201 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 7.8 | % VD (*) |
| Gorduras saturadas (g) | 1.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 79 | % 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.