Banana Cake with Nut Cream
Ingredients
Part Creme de Castanha
Part Preparo
Process
01. Grind the Brazil nuts. Set aside.
02. Place the condensed milk, unsalted butter, and the ground Brazil nuts in a saucepan.
03. Cook over medium heat for approximately 5 minutes or until thickened, stirring continuously.
04. Remove from heat, add the milk, and mix until homogeneous.
05. Return to heat until boiling.
06. Add Zeelandia Cremulzin and stir until thickened.
07. Place in a container and cover with plastic wrap.
08. Cool and set aside.
PREPARATION
01. Place Zeelandia Cake Banana, eggs, and milk in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 3 minutes.
04. Pour the batter into a greased rectangular mold (32 x 44 x 4.5 cm).
05. Bake at 170°C for approximately 45 minutes in a deck oven.
06. Unmold. Cool.
07. Cut the banana cake into two layers.
08. Spread part of the reserved nut cream (1.2 kg) over the surface of one cake layer.
09. Place the second cake layer over the cream.
10. Spread the remaining nut cream (500 g) over the second cake layer.
11. Sift cocoa powder to taste over the cake.
12. Cut into slices of approximately 5 x 30 cm.
Tips
- Alternative Baking:
* Turbo Oven: 140°C for approximately 35 minutes.
Yield
8 Units of 350 g
Equipment
Oven , Mixer , Stove , Sifter , Spatula , Spoon , Saucepan , Paddle Attachment , Scale , Container , Rectangular Mold , Serrated Knife , Mixer
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 227 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 13 | % VD (*) |
| Aç adicionados (g) | 12 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 4.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % 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.
Banana Cake with Nut Cream
Ingredients
Part Creme de Castanha
How to make it
NUT CREAM
01. Grind the Brazil nuts. Set aside.
02. Place the condensed milk, unsalted butter, and the ground Brazil nuts in a saucepan.
03. Cook over medium heat for approximately 5 minutes or until thickened, stirring continuously.
04. Remove from heat, add the milk, and mix until homogeneous.
05. Return to heat until boiling.
06. Add Zeelandia Cremulzin and stir until thickened.
07. Place in a container and cover with plastic wrap.
08. Cool and set aside.
PREPARATION
01. Place Zeelandia Cake Banana, eggs, and milk in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 3 minutes.
04. Pour the batter into a greased rectangular mold (32 x 44 x 4.5 cm).
05. Bake at 170°C for approximately 45 minutes in a deck oven.
06. Unmold. Cool.
07. Cut the banana cake into two layers.
08. Spread part of the reserved nut cream (1.2 kg) over the surface of one cake layer.
09. Place the second cake layer over the cream.
10. Spread the remaining nut cream (500 g) over the second cake layer.
11. Sift cocoa powder to taste over the cake.
12. Cut into slices of approximately 5 x 30 cm.
Tips
- Alternative Baking:
* Turbo Oven: 140°C for approximately 35 minutes.
Yield
8 Units of 350 g
Equipment
Oven , Mixer , Stove , Sifter , Spatula , Spoon , Saucepan , Paddle Attachment , Scale , Container , Rectangular Mold , Serrated Knife , Mixer
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 227 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 13 | % VD (*) |
| Aç adicionados (g) | 12 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 11 | % VD (*) |
| Gorduras saturadas (g) | 4.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % 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.