Carrot Cake
Ingredients
Part Cobertura
Part Preparo
Part Recheio
Process
01. Place the Zeelandia Prime Cake, Carrot Cake, eggs, milk, margarine, ground cinnamon, and ground ginger in the mixer and mix on low speed (speed 1) for approximately 1 minute or until homogenized. Use a paddle attachment.
02. Beat on medium speed (speed 2) for approximately 5 minutes.
03. Add the grated carrot and chopped walnuts and mix on low speed (speed 1) until homogenized.
04. Pour into a rectangular mold (40 x 28 x 4 cm) previously lined with parchment paper and smooth the surface of the batter.
05. Bake at 180°C for approximately 55 minutes in a deck oven.
06. Unmold. Cool.
TIP
Alternative Baking:
* Turbo Oven: 140°C for approximately 45 minutes.
FILLING
01. Place the Chocolatier ChocoMilk, cream cheese, and icing sugar in the mixer and beat on high speed (speed 3) for approximately 3 minutes or until whipped. Use a whisk attachment. Set aside.
02. Cut the cake into two layers.
03. Using a spatula, spread the reserved filling over the surface of one layer of cake.
04. Place the second layer of cake on top of the filling. Set aside.
ICING
01. Using a spatula, spread part of the Chocolatier ChocoMilk (100 g) over the entire surface of the cake.
02. Heat the remaining Chocolatier ChocoMilk (400g) and Chocolatier ChocoNut separately in a water bath or microwave until the desired consistency is obtained.
03. Spread the Chocolatier ChocoMilk over the surface of the cake.
04. Using a piping bag, create designs on the surface of the cake with the Chocolatier ChocoNut.
05. Cut into slices of approximately 6 x 30 cm.
Yield
6 Units of 500 g
Equipment
Oven , Mixer , Grater , Piping Bag , Spatula , Spoon , Whisk Attachment , Paddle Attachment , Scale , Flat Tip , Microwave , Parchment Paper , Rectangular Mold , Serrated Knife
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 240 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 14 | % VD (*) |
| Gorduras saturadas (g) | 5.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 93 | % 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.
Carrot Cake
Ingredients
Part Preparo
How to make it
PREPARATION
01. Place the Zeelandia Prime Cake, Carrot Cake, eggs, milk, margarine, ground cinnamon, and ground ginger in the mixer and mix on low speed (speed 1) for approximately 1 minute or until homogenized. Use a paddle attachment.
02. Beat on medium speed (speed 2) for approximately 5 minutes.
03. Add the grated carrot and chopped walnuts and mix on low speed (speed 1) until homogenized.
04. Pour into a rectangular mold (40 x 28 x 4 cm) previously lined with parchment paper and smooth the surface of the batter.
05. Bake at 180°C for approximately 55 minutes in a deck oven.
06. Unmold. Cool.
TIP
Alternative Baking:
* Turbo Oven: 140°C for approximately 45 minutes.
FILLING
01. Place the Chocolatier ChocoMilk, cream cheese, and icing sugar in the mixer and beat on high speed (speed 3) for approximately 3 minutes or until whipped. Use a whisk attachment. Set aside.
02. Cut the cake into two layers.
03. Using a spatula, spread the reserved filling over the surface of one layer of cake.
04. Place the second layer of cake on top of the filling. Set aside.
ICING
01. Using a spatula, spread part of the Chocolatier ChocoMilk (100 g) over the entire surface of the cake.
02. Heat the remaining Chocolatier ChocoMilk (400g) and Chocolatier ChocoNut separately in a water bath or microwave until the desired consistency is obtained.
03. Spread the Chocolatier ChocoMilk over the surface of the cake.
04. Using a piping bag, create designs on the surface of the cake with the Chocolatier ChocoNut.
05. Cut into slices of approximately 6 x 30 cm.
Tips
Yield
6 Units of 500 g
Equipment
Oven , Mixer , Grater , Piping Bag , Spatula , Spoon , Whisk Attachment , Paddle Attachment , Scale , Flat Tip , Microwave , Parchment Paper , Rectangular Mold , Serrated Knife
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 240 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 14 | % VD (*) |
| Gorduras saturadas (g) | 5.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 93 | % 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.