Silvestre Cake (Main Recipe)
Ingredients
Part Preparo
Process
02. Beat on medium speed (speed 2) for approximately 3 minutes.
03. Line the cupcake pans with paper liners size 0 (5 cm in diameter x 4 cm in height).
04. Using a piping bag with a plain tip, apply approximately 65 g of batter to each mold.
05. Bake at 170°C for approximately 35 minutes in a deck oven.
06. Cool.
Tips
*Turbo oven: 130°C for approximately 30 minutes.
- Decoration:
*For decoration, toppings such as Whipped Cream, Fondant, Chocolatier Chocoblanc, among others, can be used.
- Other Shapes:
* 300 g of batter in a round mold with a central hole (14 x 6 cm). Bake at 170°C for approximately 35 minutes in a deck oven on a French bread tray.
Yield
55 Units of 59.5 g
Equipment
Oven , Mixer , Piping Bag , Paddle Attachment , Scale , Plain Tip , Paper Liners No.0 , Muffin Pans
Suggested shelf life
120
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 178 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 5.2 | % VD (*) |
| Gorduras saturadas (g) | 2.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 53 | % 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.
Silvestre Cake (Main Recipe)
Ingredients
How to make it
01. Place the Zeelandia Silvestre Cake, eggs, and milk in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat on medium speed (speed 2) for approximately 3 minutes.
03. Line the cupcake pans with paper liners size 0 (5 cm in diameter x 4 cm in height).
04. Using a piping bag with a plain tip, apply approximately 65 g of batter to each mold.
05. Bake at 170°C for approximately 35 minutes in a deck oven.
06. Cool.
Tips
*Turbo oven: 130°C for approximately 30 minutes.
- Decoration:
*For decoration, toppings such as Whipped Cream, Fondant, Chocolatier Chocoblanc, among others, can be used.
- Other Shapes:
* 300 g of batter in a round mold with a central hole (14 x 6 cm). Bake at 170°C for approximately 35 minutes in a deck oven on a French bread tray.
Yield
55 Units of 59.5 g
Equipment
Oven , Mixer , Piping Bag , Paddle Attachment , Scale , Plain Tip , Paper Liners No.0 , Muffin Pans
Suggested shelf life
120 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 178 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 5.2 | % VD (*) |
| Gorduras saturadas (g) | 2.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 53 | % 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.