Churros Cake
Ingredients
Part Preparo
Part Montagem
Process
01. Place Zeelandia Spices Cake mix, eggs, and milk in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat on medium speed (speed 2) for about 3 minutes.
03. Pour 510 g of batter into each pre-greased round mold (18 x 5 cm).
04. Bake at 170°C for approximately 35 minutes in a deck oven.
05. Remove from the mold. Cool.
ASSEMBLY
01. Cut each cake into three layers.
02. Using a piping bag with a smooth tip, apply dulce de leche (130 g) over the first layer of each cake.
03. Place the second layer of cake over the filling and apply dulce de leche (130 g).
04. Place the third layer of cake and cover the surface of the cake with dulce de leche.
05. Decorate with refined sugar and ground cinnamon to taste.
Tips
* Turbo oven: 130°C for approximately 35 minutes.
- For a more pronounced flavor, it is recommended to substitute the dulce de leche with a mixture containing 30% Chocolatier Speculoos and 70% dulce de leche.
Yield
7 Units of 840 g
Equipment
Oven , Mixer , Piping Bag , Spoon , Paddle Attachment , Scale , Container , Smooth Tip , Round Mold , Serrated Knife
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 184 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 9.6 | % VD (*) |
| Aç adicionados (g) | 9.3 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 4.3 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % 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.
Churros Cake
How to make it
PREPARATION
01. Place Zeelandia Spices Cake mix, eggs, and milk in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat on medium speed (speed 2) for about 3 minutes.
03. Pour 510 g of batter into each pre-greased round mold (18 x 5 cm).
04. Bake at 170°C for approximately 35 minutes in a deck oven.
05. Remove from the mold. Cool.
ASSEMBLY
01. Cut each cake into three layers.
02. Using a piping bag with a smooth tip, apply dulce de leche (130 g) over the first layer of each cake.
03. Place the second layer of cake over the filling and apply dulce de leche (130 g).
04. Place the third layer of cake and cover the surface of the cake with dulce de leche.
05. Decorate with refined sugar and ground cinnamon to taste.
Tips
* Turbo oven: 130°C for approximately 35 minutes.
- For a more pronounced flavor, it is recommended to substitute the dulce de leche with a mixture containing 30% Chocolatier Speculoos and 70% dulce de leche.
Yield
7 Units of 840 g
Equipment
Oven , Mixer , Piping Bag , Spoon , Paddle Attachment , Scale , Container , Smooth Tip , Round Mold , Serrated Knife
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 184 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 9.6 | % VD (*) |
| Aç adicionados (g) | 9.3 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 4.3 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % 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.