Meringue Cappuccino
Ingredients
Part Preparo
Part
Process
01. Place the Zeelandia Cake Cappuccino, eggs, and milk in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute or until homogeneous. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 3 minutes.
04. Using a piping bag, apply 25g of batter into each previously greased round mold of 5x2cm.
05. Using a piping bag, apply 5g of Red Fruits filling immersed in the center of the batter.
06. Bake at 160ºC for approximately 15 minutes.
07. Unmold and let cool.
08. Set aside.
Tips
- Place an ampoule with rum and a chocolate arabesque.
Yield
33 Units of 40 g
Equipment
Oven , Mixer , Stove , Piping Bag , Paddle Attachment , Scale , Sheet Pans , Smooth Nozzle , Tartlet Molds
Suggested shelf life
96
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 214 | % VD (*) |
| Carboidratos (g) | 38 | % VD (*) |
| Açúcares totais (g) | 29 | % VD (*) |
| Aç adicionados (g) | 28 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 2.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 46 | % 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.
Meringue Cappuccino
Ingredients
Part Preparo
How to make it
PREPARATION
01. Place the Zeelandia Cake Cappuccino, eggs, and milk in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute or until homogeneous. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 3 minutes.
04. Using a piping bag, apply 25g of batter into each previously greased round mold of 5x2cm.
05. Using a piping bag, apply 5g of Red Fruits filling immersed in the center of the batter.
06. Bake at 160ºC for approximately 15 minutes.
07. Unmold and let cool.
08. Set aside.
Tips
- Place an ampoule with rum and a chocolate arabesque.
Yield
33 Units of 40 g
Equipment
Oven , Mixer , Stove , Piping Bag , Paddle Attachment , Scale , Sheet Pans , Smooth Nozzle , Tartlet Molds
Suggested shelf life
96 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 214 | % VD (*) |
| Carboidratos (g) | 38 | % VD (*) |
| Açúcares totais (g) | 29 | % VD (*) |
| Aç adicionados (g) | 28 | % VD (*) |
| Proteínas (g) | 3.0 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 2.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 46 | % 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.