Sensação Cake

Ingredients

Part Acabamento

50 gEl-Ready Jelly
100 gEl-Strawberry Flavor Jelly
10 gIcing Sugar F
50 gChocolate Shavings
100 gStrawberry
100 gCherries in Syrup
200 gChantilly Cream

Part Montagem

100 mlSyrup for Soaking Cakes (Recipe 000762)
400 gPão De Lo F Branco Pronto (Recipe 001233)

Part Recheio

150 gChantilly Cream
400 gCremulzin Pronto Pastry Cream (Recipe 000159)
200 gStrawberry Pulp
20 mlCrème de Cassis

How to make it

FILLING
01. Place the Chantilly, Cremulzin Creme Confeiteiro Pronto, strawberry pulp, and crème de cassis in a container and mix.
02. Set aside.


01. Divide the Pão de Ló Branco Pronto into 3 equal discs.
02. Moisten one disc of the sponge cake with some of the syrup for soaking cakes.
03. Spread part of the reserved filling (385 g) over the surface of the disc.
04. Cover with the second disc of sponge cake moistened with the syrup and spread the remaining (385 g) filling over the surface.
05. Cover with the third disc and moisten with the remaining syrup.

FINISHING
01. Spread the Chantilly over the surface of the cake.
02. Apply the Zeelandia Strawberry Jelly over the cake, leaving the center (approximately 10 cm in diameter) free, and let it drip down the sides.
03. Decorate the center with halved strawberries, cherries, and apply the Zeelandia Ready Jelly.
04. Add chocolate shavings and sprinkle with Zeelandia Icing Sugar.

Tips

Yield

1 Unit of 1630 g

Equipment

Mixer , Spatula , Spoon , Scale , Container

Suggested shelf life

36 hours

Nutritional table

Porção de 60g contém (em média):%DV(*)
V. Energético (kcal)159 % VD (*)
Carboidratos (g)28 % VD (*)
Açúcares totais (g)10 % VD (*)
Aç adicionados (g)9.7 % VD (*)
Proteínas (g)1.8 % VD (*)
Gorduras totais (g)4.6 % VD (*)
Gorduras saturadas (g)3.5 % VD (*)
Gorduras trans (g)0 % VD (*)
Fibra Alimentar (g)0 % VD (*)
Sódio (mg)81 % 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.

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