Cone Cake
Ingredients
Part Acabamento
Part Marshmallow de Chocolate
Part Preparo
Process
01. Place Zeelandia Bolo Choco Intense, grated dried coconut, eggs, and milk in a mixer and mix at low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat at medium speed (speed 2) for approximately 3 minutes.
03. Using a pastry bag with a plain tip, apply approximately 40 g of batter into each ice cream cone.
04. Using a pastry bag with a plain tip, apply approximately 10 g of Zeelandia Recheio Brigadeiro in the center of each batter.
05. Bake at 180°C for approximately 40 minutes in a deck oven.
06. Remove from the oven and turn the cones upside down onto a baking sheet (to achieve a flat surface). Let cool.
TIP
Alternative Baking:
* Turbo Oven: 140°C for approximately 35 minutes.
CHOCOLATE MARSHMALLOW
01. Place water and sugar in a saucepan and stir. Clean the edges with a brush and water.
02. Boil on low heat until it reaches a thread stage syrup.
03. Whip the egg whites in a mixer and gradually add the icing sugar until stiff peaks form.
04. Add the syrup to the whipped egg whites, and beat until firm and slightly cool.
05. Add Chocolatier ChocoMilk to the marshmallow, and mix manually until homogeneous.
06. Using a pastry bag with a plain tip, apply approximately 30g of chocolate marshmallow on top of each cone.
07. Set aside.
FINISHING
01. Crumble the Paçoca rolha and set aside.
02. Heat the Chocolatier ChocoMilk in a water bath or microwave until desired consistency is achieved.
03. Cover only the marshmallow part of each cone with ChocoMilk.
04. Decorate with the reserved Paçoca rolha.
Yield
47 Units of 90 g
Equipment
Oven , Mixer , Stove , Piping Bag , Saucepan , Whisk , Paddle Attachment , Scale , Flat Baking Sheets , Brush , Container , Plain Tip , Microwave
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 163 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 26 | % VD (*) |
| Aç adicionados (g) | 24 | % VD (*) |
| Proteínas (g) | 0.5 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 2.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 57 | % 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.
Cone Cake
Ingredients
Part Marshmallow de Chocolate
Part Preparo
How to make it
PREPARATION
01. Place Zeelandia Bolo Choco Intense, grated dried coconut, eggs, and milk in a mixer and mix at low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat at medium speed (speed 2) for approximately 3 minutes.
03. Using a pastry bag with a plain tip, apply approximately 40 g of batter into each ice cream cone.
04. Using a pastry bag with a plain tip, apply approximately 10 g of Zeelandia Recheio Brigadeiro in the center of each batter.
05. Bake at 180°C for approximately 40 minutes in a deck oven.
06. Remove from the oven and turn the cones upside down onto a baking sheet (to achieve a flat surface). Let cool.
TIP
Alternative Baking:
* Turbo Oven: 140°C for approximately 35 minutes.
CHOCOLATE MARSHMALLOW
01. Place water and sugar in a saucepan and stir. Clean the edges with a brush and water.
02. Boil on low heat until it reaches a thread stage syrup.
03. Whip the egg whites in a mixer and gradually add the icing sugar until stiff peaks form.
04. Add the syrup to the whipped egg whites, and beat until firm and slightly cool.
05. Add Chocolatier ChocoMilk to the marshmallow, and mix manually until homogeneous.
06. Using a pastry bag with a plain tip, apply approximately 30g of chocolate marshmallow on top of each cone.
07. Set aside.
FINISHING
01. Crumble the Paçoca rolha and set aside.
02. Heat the Chocolatier ChocoMilk in a water bath or microwave until desired consistency is achieved.
03. Cover only the marshmallow part of each cone with ChocoMilk.
04. Decorate with the reserved Paçoca rolha.
Tips
Yield
47 Units of 90 g
Equipment
Oven , Mixer , Stove , Piping Bag , Saucepan , Whisk , Paddle Attachment , Scale , Flat Baking Sheets , Brush , Container , Plain Tip , Microwave
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 163 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 26 | % VD (*) |
| Aç adicionados (g) | 24 | % VD (*) |
| Proteínas (g) | 0.5 | % VD (*) |
| Gorduras totais (g) | 4.8 | % VD (*) |
| Gorduras saturadas (g) | 2.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 57 | % 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.