Cake Doce De Leite (Main Recipe)
Ingredients
Part Preparo
Process
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 580 g of batter into each round mold with a central hole (19 cm diameter X 8 cm height) that has been greased beforehand.
05. Bake at 170°C for approximately 50 minutes in a deck oven on a French bread baking sheet.
06. Unmold. Cool.
Tips
* Turbo Oven: 140°C for approximately 40 minutes.
- The raw batter can be kept frozen for about 20 days at -18°C to -30°C. Thaw for approximately 2 hours before baking.
Yield
6 Units of 525 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , French Bread Baking Sheet , Round Mold 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) | 184 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 5.4 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 55 | % 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 Doce De Leite (Main Recipe)
Ingredients
How to make it
01. Place the Zeelandia Cake Doce de Leite, 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 580 g of batter into each round mold with a central hole (19 cm diameter X 8 cm height) that has been greased beforehand.
05. Bake at 170°C for approximately 50 minutes in a deck oven on a French bread baking sheet.
06. Unmold. Cool.
Tips
* Turbo Oven: 140°C for approximately 40 minutes.
- The raw batter can be kept frozen for about 20 days at -18°C to -30°C. Thaw for approximately 2 hours before baking.
Yield
6 Units of 525 g
Equipment
Oven , Mixer , Paddle Attachment , Scale , French Bread Baking Sheet , Round Mold With Central Hole
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 184 | % VD (*) |
| Carboidratos (g) | 30 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 5.4 | % VD (*) |
| Gorduras saturadas (g) | 2.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.5 | % VD (*) |
| Sódio (mg) | 55 | % 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.