Walnut Slices
Ingredients
Part Acabamento
Part Preparo e Montagem
Part Creme
Process
01. Grind the walnuts. Set aside.
02. Place the Cremulzin Ready Pastry Cream and the dulce de leche in a container and mix.
03. Add the Chantilly and the reserved ground walnuts, and mix until homogeneous.
04. Set aside.
PREPARATION AND ASSEMBLY
01. Place the Zeelandia Spice Cake, eggs, and milk in the mixer.
02. Mix at low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
03. Beat at medium speed (speed 2) for approximately 3 minutes.
04. Place the batter in a rectangular mold (60 x 40 x 4 cm) lined with parchment paper.
05. Bake at 200°C for approximately 20 minutes in a deck oven.
06. Let cool.
07. Divide the cake sheet into 3 parts (18 x 38 cm).
08. Moisten the first part with cake soak to taste.
09. Spread part of the reserved cream (500g) over the surface of the first part.
10. Cover with the second part and moisten with soak.
11. Spread the remaining cream (500g) over the surface, cover with the third part, and moisten.
12. Refrigerate until firm.
13. Cut into strips of approximately 9 x 38 cm.
FINISHING
01. Spread the Chantilly over the surface and sides of each cake strip and smooth until even.
02. Spread Elegant Ready Jelly over the Chantilly on the surface of the cake strip and let it drizzle down the sides.
03. Decorate with walnuts and Chantilly to taste.
Tips
* Turbo oven: 160°C for approximately 15 minutes.
Yield
20 Units of 145 g
Equipment
Oven , Mixer , Refrigerator , Spatula , Spoon , Paddle Attachment , Scale , Container , 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) | 219 | % VD (*) |
| Carboidratos (g) | 36 | % VD (*) |
| Açúcares totais (g) | 14 | % VD (*) |
| Aç adicionados (g) | 13 | % VD (*) |
| Proteínas (g) | 3.3 | % VD (*) |
| Gorduras totais (g) | 7.0 | % VD (*) |
| Gorduras saturadas (g) | 3.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 89 | % 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.
Walnut Slices
Ingredients
Part Creme
How to make it
CREAM
01. Grind the walnuts. Set aside.
02. Place the Cremulzin Ready Pastry Cream and the dulce de leche in a container and mix.
03. Add the Chantilly and the reserved ground walnuts, and mix until homogeneous.
04. Set aside.
PREPARATION AND ASSEMBLY
01. Place the Zeelandia Spice Cake, eggs, and milk in the mixer.
02. Mix at low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
03. Beat at medium speed (speed 2) for approximately 3 minutes.
04. Place the batter in a rectangular mold (60 x 40 x 4 cm) lined with parchment paper.
05. Bake at 200°C for approximately 20 minutes in a deck oven.
06. Let cool.
07. Divide the cake sheet into 3 parts (18 x 38 cm).
08. Moisten the first part with cake soak to taste.
09. Spread part of the reserved cream (500g) over the surface of the first part.
10. Cover with the second part and moisten with soak.
11. Spread the remaining cream (500g) over the surface, cover with the third part, and moisten.
12. Refrigerate until firm.
13. Cut into strips of approximately 9 x 38 cm.
FINISHING
01. Spread the Chantilly over the surface and sides of each cake strip and smooth until even.
02. Spread Elegant Ready Jelly over the Chantilly on the surface of the cake strip and let it drizzle down the sides.
03. Decorate with walnuts and Chantilly to taste.
Tips
* Turbo oven: 160°C for approximately 15 minutes.
Yield
20 Units of 145 g
Equipment
Oven , Mixer , Refrigerator , Spatula , Spoon , Paddle Attachment , Scale , Container , Parchment Paper , Rectangular Mold , Serrated Knife
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 219 | % VD (*) |
| Carboidratos (g) | 36 | % VD (*) |
| Açúcares totais (g) | 14 | % VD (*) |
| Aç adicionados (g) | 13 | % VD (*) |
| Proteínas (g) | 3.3 | % VD (*) |
| Gorduras totais (g) | 7.0 | % VD (*) |
| Gorduras saturadas (g) | 3.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 89 | % 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.