Greek Cake
Ingredients
Part Acabamento
Part Creme
Part Montagem
Part Mousse
Process
01. Place the milk in a saucepan and heat until it boils.
02. Add Zeelandia Cremulzin and mix until thickened. Remove from heat.
03. Add Chocolatier ChocoNut and mix until homogeneous.
04. Cool and set aside.
01. Hydrate the colorless, flavorless powdered gelatin with water. Set aside for approximately 5 minutes.
02. Add the cold, reserved Chantilly cream in 3 stages and mix. Set aside.
03. Dissolve the reserved hydrated gelatin in a water bath or microwave.
04. Add the dissolved gelatin to the reserved mousse and mix until homogeneous. Set aside.
ASSEMBLY
01. Cut the canned peaches into cubes. Set aside.
02. Cut the Dark Pão de Ló Pronto into discs approximately 16 cm in diameter x 0.5 cm in thickness. Set aside.
03. Cut the Pão de Ló Decoração into strips 3 cm wide.
04. Line the sides of the rings (18 cm in diameter x 4 cm in height) previously greased with oil and sugar with the strips of Pão de Ló Decoração.
05. Place a disc of Dark Pão de Ló Pronto at the bottom of the ring and moisten with cake syrup to taste.
06. Fill half the height of the ring with part of the reserved mousse.
07. Spread the peach cubes over the mousse.
08. Place another disc of Dark Pão de Ló Pronto over the mousse and moisten with cake syrup to taste.
09. Fill the ring with the remaining mousse. With the help of a spatula, level the height of the cake.
10. Refrigerate until firm.
FINISHING
01. Heat Chocolatier ChocoBlanc and Chocolatier ChocoNut separately in a water bath or microwave until desired consistency. Set aside.
02. Cover the surface of the cake with Chocolatier ChocoBlanc and Chocolatier ChocoNut. Using a spatula, blend the chocolates.
03. Let it dry. Unmold the cakes.
Tips
- For better homogenization of the gelatin with the mousse, first mix a small portion of the mousse with the dissolved gelatin and then add this mixture to the remaining mousse.
- The same recipe can be used to assemble individual servings.
- The cakes can be decorated with chocolate arabesques.
Yield
6 Units of 550 g
Equipment
Stove , Refrigerator , Spatula , Spoon , Saucepan , Scale , Knife , Rings , Container , Microwave
Suggested shelf life
36
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 247 | % VD (*) |
| Carboidratos (g) | 34 | % VD (*) |
| Açúcares totais (g) | 15 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 2.8 | % VD (*) |
| Gorduras totais (g) | 12 | % VD (*) |
| Gorduras saturadas (g) | 6.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 103 | % 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.
Greek Cake
Ingredients
Part Montagem
Part Mousse
How to make it
CREAM
01. Place the milk in a saucepan and heat until it boils.
02. Add Zeelandia Cremulzin and mix until thickened. Remove from heat.
03. Add Chocolatier ChocoNut and mix until homogeneous.
04. Cool and set aside.
01. Hydrate the colorless, flavorless powdered gelatin with water. Set aside for approximately 5 minutes.
02. Add the cold, reserved Chantilly cream in 3 stages and mix. Set aside.
03. Dissolve the reserved hydrated gelatin in a water bath or microwave.
04. Add the dissolved gelatin to the reserved mousse and mix until homogeneous. Set aside.
ASSEMBLY
01. Cut the canned peaches into cubes. Set aside.
02. Cut the Dark Pão de Ló Pronto into discs approximately 16 cm in diameter x 0.5 cm in thickness. Set aside.
03. Cut the Pão de Ló Decoração into strips 3 cm wide.
04. Line the sides of the rings (18 cm in diameter x 4 cm in height) previously greased with oil and sugar with the strips of Pão de Ló Decoração.
05. Place a disc of Dark Pão de Ló Pronto at the bottom of the ring and moisten with cake syrup to taste.
06. Fill half the height of the ring with part of the reserved mousse.
07. Spread the peach cubes over the mousse.
08. Place another disc of Dark Pão de Ló Pronto over the mousse and moisten with cake syrup to taste.
09. Fill the ring with the remaining mousse. With the help of a spatula, level the height of the cake.
10. Refrigerate until firm.
FINISHING
01. Heat Chocolatier ChocoBlanc and Chocolatier ChocoNut separately in a water bath or microwave until desired consistency. Set aside.
02. Cover the surface of the cake with Chocolatier ChocoBlanc and Chocolatier ChocoNut. Using a spatula, blend the chocolates.
03. Let it dry. Unmold the cakes.
Tips
- For better homogenization of the gelatin with the mousse, first mix a small portion of the mousse with the dissolved gelatin and then add this mixture to the remaining mousse.
- The same recipe can be used to assemble individual servings.
- The cakes can be decorated with chocolate arabesques.
Yield
6 Units of 550 g
Equipment
Stove , Refrigerator , Spatula , Spoon , Saucepan , Scale , Knife , Rings , Container , Microwave
Suggested shelf life
36 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 247 | % VD (*) |
| Carboidratos (g) | 34 | % VD (*) |
| Açúcares totais (g) | 15 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 2.8 | % VD (*) |
| Gorduras totais (g) | 12 | % VD (*) |
| Gorduras saturadas (g) | 6.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 103 | % 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.