Truffled Carrot Slices
Ingredients
Part Preparo
Part Recheio
Part Montagem
Process
01. Place Zeelandia Carrot Cake, water, eggs, and oil in a mixer and mix until homogenized. Use a paddle attachment.
02. Beat at high speed (speed 2) for approximately 3 minutes.
03. Pour 1.3 kg of batter into a previously greased round pan (25 x 5 cm).
04. Bake at 160°C for approximately 1 hour in a deck oven.
05. Unmold. Cool.
TIP
- Alternative Baking:
* Turbo Oven: 120°C for approximately 1 hour.
01. Place Chocolatier ChocoNut and cream in a container, mix until homogenized. Set aside.
ASSEMBLY
01. Cut each cake into two layers. Set aside.
02. Using a spatula, spread the chocolate filling (400 g) over the first layer of each cake.
03. Place the second cake layer over the filling and cover with the remaining chocolate filling.
04. Decorate the sides of the cakes with chocolate sprinkles.
05. Cut each cake into 8 slices or to preference.
06. Using a piping bag with a fluted tip, decorate the surface of the cakes with Chocolatier ChocoNut, ChocoBlanc, and chocolate arabesques as desired.
Yield
3 Units of 1580 g
Equipment
Oven , Mixer , Piping Bag , Spatula , Spoon , Paddle Attachment , Scale , Container , Fluted Tip , Round Pan , Serrated Knife
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 262 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 21 | % VD (*) |
| Aç adicionados (g) | 19 | % VD (*) |
| Proteínas (g) | 3.3 | % VD (*) |
| Gorduras totais (g) | 14 | % VD (*) |
| Gorduras saturadas (g) | 3.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 90 | % 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.
Truffled Carrot Slices
Ingredients
Part Montagem
How to make it
PREPARATION
01. Place Zeelandia Carrot Cake, water, eggs, and oil in a mixer and mix until homogenized. Use a paddle attachment.
02. Beat at high speed (speed 2) for approximately 3 minutes.
03. Pour 1.3 kg of batter into a previously greased round pan (25 x 5 cm).
04. Bake at 160°C for approximately 1 hour in a deck oven.
05. Unmold. Cool.
TIP
- Alternative Baking:
* Turbo Oven: 120°C for approximately 1 hour.
01. Place Chocolatier ChocoNut and cream in a container, mix until homogenized. Set aside.
ASSEMBLY
01. Cut each cake into two layers. Set aside.
02. Using a spatula, spread the chocolate filling (400 g) over the first layer of each cake.
03. Place the second cake layer over the filling and cover with the remaining chocolate filling.
04. Decorate the sides of the cakes with chocolate sprinkles.
05. Cut each cake into 8 slices or to preference.
06. Using a piping bag with a fluted tip, decorate the surface of the cakes with Chocolatier ChocoNut, ChocoBlanc, and chocolate arabesques as desired.
Tips
Yield
3 Units of 1580 g
Equipment
Oven , Mixer , Piping Bag , Spatula , Spoon , Paddle Attachment , Scale , Container , Fluted Tip , Round Pan , Serrated Knife
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 262 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 21 | % VD (*) |
| Aç adicionados (g) | 19 | % VD (*) |
| Proteínas (g) | 3.3 | % VD (*) |
| Gorduras totais (g) | 14 | % VD (*) |
| Gorduras saturadas (g) | 3.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 90 | % 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.