Lemon And Strawberry Pie
Ingredients
Part Montagem e Acabamento
Part Mousse
Part Preparo
Part Recheio de Morango com Limão
Process
01. Place the Zeelandia Prime Cake, eggs, milk, and oil in the mixer and mix at low speed (speed 1) for about 1 minute or until homogenized. Use a paddle attachment.
02. Beat at medium speed (speed 2) for about 5 minutes.
03. Pour the batter into a greased baking sheet (60 x 40 x 2 cm) previously lined with parchment paper.
04. Bake at 180°C for approximately 20 minutes in a deck oven.
05. Cool. Set aside.
TIP
- Alternative Baking:
* Turbo Oven: 150°C for approximately 15 minutes.
STRAWBERRY AND LEMON FILLING
01. Soak the unflavored gelatin powder in water. Let it sit for about 5 minutes.
02. Place the Zeelandia Strawberry Filling and lemon juice in a container and mix until homogenized.
03. Dissolve the soaked gelatin in a double boiler or microwave.
04. Add the dissolved gelatin to the filling and mix until homogenized. Set aside.
MOUSSE
01. Soak the unflavored gelatin powder in water. Let it sit for about 5 minutes.
02. Heat the Chocoblanc Chocolatier in a double boiler or microwave.
03. Add the lemon juice and mix with Chocoblanc Chocolatier.
04. Add the whipped cream in 3 stages and mix. Set aside.
05. Dissolve the soaked gelatin in a double boiler or microwave.
06. Add the dissolved gelatin to the reserved mousse and mix until homogenized.
01. Grease 18 x 4 cm rings with oil and sugar.
02. Place a reserved cake layer at the bottom of the ring.
03. Spread approximately 150 g of mousse over the cake layer.
04. Add approximately 100 g of strawberry and lemon filling over the mousse.
05. Place another cake layer on top and fill with mousse.
06. Using a spatula, smooth the surface of the pie.
07. Refrigerate until firm.
08. Place the Zeelandia El-Geleia Pronta and lemon zest in a container and mix until homogenized.
09. Apply approximately 50 g of Jelly with lemon zest on top of the pie.
Tips
- The same recipe can be used for assembling individual servings.
Yield
3 Units of 850 g
Equipment
Oven , Mixer , Refrigerator , Spatula , Paddle Attachment , Scale , Flat Baking Sheets , Rings , Container , Microwave , Parchment Paper
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 234 | % VD (*) |
| Carboidratos (g) | 32 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 4.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 86 | % 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.
Lemon And Strawberry Pie
Ingredients
Part Mousse
How to make it
PREPARATION
01. Place the Zeelandia Prime Cake, eggs, milk, and oil in the mixer and mix at low speed (speed 1) for about 1 minute or until homogenized. Use a paddle attachment.
02. Beat at medium speed (speed 2) for about 5 minutes.
03. Pour the batter into a greased baking sheet (60 x 40 x 2 cm) previously lined with parchment paper.
04. Bake at 180°C for approximately 20 minutes in a deck oven.
05. Cool. Set aside.
TIP
- Alternative Baking:
* Turbo Oven: 150°C for approximately 15 minutes.
STRAWBERRY AND LEMON FILLING
01. Soak the unflavored gelatin powder in water. Let it sit for about 5 minutes.
02. Place the Zeelandia Strawberry Filling and lemon juice in a container and mix until homogenized.
03. Dissolve the soaked gelatin in a double boiler or microwave.
04. Add the dissolved gelatin to the filling and mix until homogenized. Set aside.
MOUSSE
01. Soak the unflavored gelatin powder in water. Let it sit for about 5 minutes.
02. Heat the Chocoblanc Chocolatier in a double boiler or microwave.
03. Add the lemon juice and mix with Chocoblanc Chocolatier.
04. Add the whipped cream in 3 stages and mix. Set aside.
05. Dissolve the soaked gelatin in a double boiler or microwave.
06. Add the dissolved gelatin to the reserved mousse and mix until homogenized.
01. Grease 18 x 4 cm rings with oil and sugar.
02. Place a reserved cake layer at the bottom of the ring.
03. Spread approximately 150 g of mousse over the cake layer.
04. Add approximately 100 g of strawberry and lemon filling over the mousse.
05. Place another cake layer on top and fill with mousse.
06. Using a spatula, smooth the surface of the pie.
07. Refrigerate until firm.
08. Place the Zeelandia El-Geleia Pronta and lemon zest in a container and mix until homogenized.
09. Apply approximately 50 g of Jelly with lemon zest on top of the pie.
Tips
- The same recipe can be used for assembling individual servings.
Yield
3 Units of 850 g
Equipment
Oven , Mixer , Refrigerator , Spatula , Paddle Attachment , Scale , Flat Baking Sheets , Rings , Container , Microwave , Parchment Paper
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 234 | % VD (*) |
| Carboidratos (g) | 32 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 16 | % VD (*) |
| Proteínas (g) | 2.6 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 4.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 86 | % 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.