Prime Genovese Cake
Ingredients
Part Acabamento
Part Preparo
Part Recheio
Process
01. Place the Chocolatier ChocoBlanc in the mixer and beat on high speed (speed 3) for approximately 3 minutes or until a cream is obtained. Use a whisk attachment.
02. Refrigerate until firm. Reserve.
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 homogeneous. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 5 minutes.
04. Spread the sliced almonds over the previously greased cake pans (19 cm diameter x 3 cm height).
05. Place 350 g of batter in each pan.
06. Bake at 180°C for approximately 45 minutes in a stone oven on a French bread baking sheet.
07. Cool.
FINISHING
01. Cut the cake into two layers.
02. Spread approximately 100 g of reserved filling over the surface of one layer of the cake.
03. Place the second layer of the cake over the filling.
04. Spread the Zeelandia Geleia Pronta over the surface of the cakes.
05. Place approximately 70 g of chopped strawberries in the center of each cake.
06. Apply the Geleia Pronta over the strawberries.
07. With the help of a piping bag with a smooth tip, apply the remaining reserved filling around the strawberries.
Tips
* Turbo Oven: 150°C for approximately 30 minutes.
- Sliced almonds can be substituted with crushed walnuts.
- The Zeelandia Geleia Pronta can be replaced with Zeelandia Strawberry Jelly.
- Strawberries can be substituted with other fruits (kiwi, mango, cherry, etc.).
Yield
5 Units of 600 g
Equipment
Oven , Mixer , Refrigerator , Piping Bag , Spatula , Whisk Attachment , Paddle Attachment , Scale , French Bread Baking Sheet , Knife , Container , Cake Pan , Smooth Tip
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 265 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 20 | % VD (*) |
| Aç adicionados (g) | 19 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 15 | % VD (*) |
| Gorduras saturadas (g) | 3.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 72 | % 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.
Prime Genovese Cake
Ingredients
How to make it
FILLING
01. Place the Chocolatier ChocoBlanc in the mixer and beat on high speed (speed 3) for approximately 3 minutes or until a cream is obtained. Use a whisk attachment.
02. Refrigerate until firm. Reserve.
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 homogeneous. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 5 minutes.
04. Spread the sliced almonds over the previously greased cake pans (19 cm diameter x 3 cm height).
05. Place 350 g of batter in each pan.
06. Bake at 180°C for approximately 45 minutes in a stone oven on a French bread baking sheet.
07. Cool.
FINISHING
01. Cut the cake into two layers.
02. Spread approximately 100 g of reserved filling over the surface of one layer of the cake.
03. Place the second layer of the cake over the filling.
04. Spread the Zeelandia Geleia Pronta over the surface of the cakes.
05. Place approximately 70 g of chopped strawberries in the center of each cake.
06. Apply the Geleia Pronta over the strawberries.
07. With the help of a piping bag with a smooth tip, apply the remaining reserved filling around the strawberries.
Tips
* Turbo Oven: 150°C for approximately 30 minutes.
- Sliced almonds can be substituted with crushed walnuts.
- The Zeelandia Geleia Pronta can be replaced with Zeelandia Strawberry Jelly.
- Strawberries can be substituted with other fruits (kiwi, mango, cherry, etc.).
Yield
5 Units of 600 g
Equipment
Oven , Mixer , Refrigerator , Piping Bag , Spatula , Whisk Attachment , Paddle Attachment , Scale , French Bread Baking Sheet , Knife , Container , Cake Pan , Smooth Tip
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 265 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 20 | % VD (*) |
| Aç adicionados (g) | 19 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 15 | % VD (*) |
| Gorduras saturadas (g) | 3.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 72 | % 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.