Cake Tropical (Main Recipe)
Ingredients
Part Preparo
Process
03. Beat at medium speed (speed 2) for approximately 3 minutes.
04. Place 580 g of batter in each round pan with a central hole (19 cm diameter x 6 cm height) previously greased.
05. Bake at 170°C for approximately 45 minutes in a stone oven on a French bread baking sheet.
06. Unmold. Cool.
Tips
* Turbo Oven: Preheat the oven to 200°C, place the cakes and turn off for 10 minutes. Turn back on at 130°C and bake for approximately 25 minutes.
- Other Yields:
* 900 g of batter in a rectangular pan (27 x 17 x 4 cm) yields 4 units of 765 g. Bake at 170°C for approximately 50 minutes in a stone oven on a French bread baking sheet.
Yield
6 Units of 510 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , French Bread Baking Sheet , Round Pan With Central Hole
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 187 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 5.4 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 71 | % 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.
Cake Tropical (Main Recipe)
Ingredients
How to make it
01. Place the Cake Tropical, eggs, and milk in the mixer and 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 580 g of batter in each round pan with a central hole (19 cm diameter x 6 cm height) previously greased.
05. Bake at 170°C for approximately 45 minutes in a stone oven on a French bread baking sheet.
06. Unmold. Cool.
Tips
* Turbo Oven: Preheat the oven to 200°C, place the cakes and turn off for 10 minutes. Turn back on at 130°C and bake for approximately 25 minutes.
- Other Yields:
* 900 g of batter in a rectangular pan (27 x 17 x 4 cm) yields 4 units of 765 g. Bake at 170°C for approximately 50 minutes in a stone oven on a French bread baking sheet.
Yield
6 Units of 510 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , French Bread Baking Sheet , Round Pan With Central Hole
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 187 | % VD (*) |
| Carboidratos (g) | 31 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 5.4 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 71 | % 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.