Tropical Cake Roll
Ingredients
Part Preparo
Part Recheio
Process
01. Place the Tropical Cake, eggs, and milk in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat at medium speed (speed 2) for approximately 3 minutes.
03. Pour 900 g of batter into a flat baking sheet (60 x 40 x 2 cm) previously lined with parchment paper.
04. Bake at 210°C for approximately 6 minutes in a stone oven.
05. Cool. Set aside.
FILLING
01. Using a spatula, spread 450 g of Dulce de Leche over the batter.
02. Using a spatula, spread 450 g of Cremulzin Creme Legere (set aside 50 g of the cream for finishing).
03. Cut into slices of 8 x 36 cm.
04. Roll one slice into a log shape and place in a container (plate).
05. Roll another slice over the first log and repeat with the remaining slices.
06. Using a piping bag with a fluted or smooth tip, apply the reserved cream over the Cake Roll.
07. Decorate with arabesques to taste.
Tips
*Turbo oven: 200°C for approximately 6 minutes.
Yield
Total of 1670 g
Equipment
Oven , Mixer , Refrigerator , Piping Bag , Spatula , Paddle Attachment , Flat Baking Sheets , Container , Parchment Paper , Fluted Tip , Plate
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 187 | % VD (*) |
| Carboidratos (g) | 32 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 3.3 | % VD (*) |
| Gorduras totais (g) | 5.1 | % VD (*) |
| Gorduras saturadas (g) | 3.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 83 | % 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.
Tropical Cake Roll
Ingredients
Part Recheio
How to make it
PREPARATION
01. Place the Tropical Cake, eggs, and milk in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat at medium speed (speed 2) for approximately 3 minutes.
03. Pour 900 g of batter into a flat baking sheet (60 x 40 x 2 cm) previously lined with parchment paper.
04. Bake at 210°C for approximately 6 minutes in a stone oven.
05. Cool. Set aside.
FILLING
01. Using a spatula, spread 450 g of Dulce de Leche over the batter.
02. Using a spatula, spread 450 g of Cremulzin Creme Legere (set aside 50 g of the cream for finishing).
03. Cut into slices of 8 x 36 cm.
04. Roll one slice into a log shape and place in a container (plate).
05. Roll another slice over the first log and repeat with the remaining slices.
06. Using a piping bag with a fluted or smooth tip, apply the reserved cream over the Cake Roll.
07. Decorate with arabesques to taste.
Tips
*Turbo oven: 200°C for approximately 6 minutes.
Yield
Total of 1670 g
Equipment
Oven , Mixer , Refrigerator , Piping Bag , Spatula , Paddle Attachment , Flat Baking Sheets , Container , Parchment Paper , Fluted Tip , Plate
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 187 | % VD (*) |
| Carboidratos (g) | 32 | % VD (*) |
| Açúcares totais (g) | 11 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 3.3 | % VD (*) |
| Gorduras totais (g) | 5.1 | % VD (*) |
| Gorduras saturadas (g) | 3.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 83 | % 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.