Plum Cake with Dulce de Leche
Ingredients
Part Acabamento
Part Recheio
Part Montagem
Process
01. Place water and refined sugar in a saucepan and bring to a boil.
02. Add chopped pitted dried black plums and let it rest in the syrup for 1 hour.
03. Strain. Reserve the plums.
04. In a container, combine Zeelandia Condensed Milk Filling, dulce de leche, rum, and reserved plums and mix until homogeneous.
05. Set aside.
01. Divide the Ready White Sponge Cake into 3 discs of approximately 17 cm in diameter x 1.5 cm in height.
02. Moisten one disc of Ready White Sponge Cake with the syrup for moistening cakes.
03. Place approximately 375g of reserved plum filling and spread it out.
04. Add another disc of Ready White Sponge Cake over the plum filling and moisten with syrup for moistening cakes.
05. Add the reserved plum filling and spread it out.
06. Place another disc of Ready White Sponge Cake over the plum filling and moisten with syrup for moistening cakes.
07. Set aside.
FINISHING
01. Using a spatula, cover the entire cake with Whipped Cream.
02. Place approximately 50g of EL-Elegant Chocolat in a piping bag and decorate as desired.
03. Dip plums to taste in EL-Elegant Chocolat and decorate as desired.
Yield
1 Unit of 1450 g
Equipment
Mixer , Stove , Piping Bag , Spatula , Spoon , Saucepan , Whisk Type Globe , Scale , Container , Serrated Knife
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 155 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 1.4 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 52 | % 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.
Plum Cake with Dulce de Leche
Ingredients
Part Recheio
Part Montagem
How to make it
FILLING
01. Place water and refined sugar in a saucepan and bring to a boil.
02. Add chopped pitted dried black plums and let it rest in the syrup for 1 hour.
03. Strain. Reserve the plums.
04. In a container, combine Zeelandia Condensed Milk Filling, dulce de leche, rum, and reserved plums and mix until homogeneous.
05. Set aside.
01. Divide the Ready White Sponge Cake into 3 discs of approximately 17 cm in diameter x 1.5 cm in height.
02. Moisten one disc of Ready White Sponge Cake with the syrup for moistening cakes.
03. Place approximately 375g of reserved plum filling and spread it out.
04. Add another disc of Ready White Sponge Cake over the plum filling and moisten with syrup for moistening cakes.
05. Add the reserved plum filling and spread it out.
06. Place another disc of Ready White Sponge Cake over the plum filling and moisten with syrup for moistening cakes.
07. Set aside.
FINISHING
01. Using a spatula, cover the entire cake with Whipped Cream.
02. Place approximately 50g of EL-Elegant Chocolat in a piping bag and decorate as desired.
03. Dip plums to taste in EL-Elegant Chocolat and decorate as desired.
Tips
Yield
1 Unit of 1450 g
Equipment
Mixer , Stove , Piping Bag , Spatula , Spoon , Saucepan , Whisk Type Globe , Scale , Container , Serrated Knife
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 155 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 1.4 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 52 | % 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.