Italian Straw Cake
Ingredients
Part Acabamento
Part Preparo
Process
01. Coarsely crush the maizena cookies and set aside.
02. Place Zeelandia Bolo Choco Intense, the eggs, and the milk in the mixer.
03. Mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
04. Beat on medium speed (speed 2) for approximately 3 minutes.
05. Add the crushed maizena cookies and mix.
06. Pour into a rectangular mold (38 x 25 x 4 cm) previously lined with parchment paper and smooth the surface of the batter.
07. Bake at 180°C for approximately 40 minutes in a deck oven.
08. Demold. Cool.
TIP
- Alternate Baking:
* Turbo Oven: 140°C for approximately 30 minutes.
FINISHING
01. Using a serrated knife, trim the edges of the cake and set aside the scraps.
02. With the help of a spatula, spread Zeelandia Recheio Brigadeiro over the cake.
03. Scatter small pieces of the reserved scraps over the filling.
04. Using a sieve, dust Zeelandia Açúcar Confeiteiro to taste.
05. Cut into slices of approximately 7 x 24 cm.
Yield
5 Units of 420 g
Equipment
Oven , Mixer , Sieve , Spatula , Paddle Attachment , Scale , Parchment Paper , Rectangular Mold , Serrated Knife
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 194 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 6.8 | % VD (*) |
| Gorduras saturadas (g) | 3.3 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 94 | % 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.
Italian Straw Cake
Ingredients
How to make it
PREPARATION
01. Coarsely crush the maizena cookies and set aside.
02. Place Zeelandia Bolo Choco Intense, the eggs, and the milk in the mixer.
03. Mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
04. Beat on medium speed (speed 2) for approximately 3 minutes.
05. Add the crushed maizena cookies and mix.
06. Pour into a rectangular mold (38 x 25 x 4 cm) previously lined with parchment paper and smooth the surface of the batter.
07. Bake at 180°C for approximately 40 minutes in a deck oven.
08. Demold. Cool.
TIP
- Alternate Baking:
* Turbo Oven: 140°C for approximately 30 minutes.
FINISHING
01. Using a serrated knife, trim the edges of the cake and set aside the scraps.
02. With the help of a spatula, spread Zeelandia Recheio Brigadeiro over the cake.
03. Scatter small pieces of the reserved scraps over the filling.
04. Using a sieve, dust Zeelandia Açúcar Confeiteiro to taste.
05. Cut into slices of approximately 7 x 24 cm.
Tips
Yield
5 Units of 420 g
Equipment
Oven , Mixer , Sieve , Spatula , Paddle Attachment , Scale , Parchment Paper , Rectangular Mold , Serrated Knife
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 194 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 6.8 | % VD (*) |
| Gorduras saturadas (g) | 3.3 | % VD (*) |
| Gorduras trans (g) | 0.4 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 94 | % 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.