Due Silvestre

Ingredients

Part Montagem e Acabamento

450 gChocomilk Chocolatier

Part Preparo 1

500 gCake Silvestre
250 mlLiquid Milk
90 gCocoa Powder
250 gEggs

Part Preparo 2

500 gCake Silvestre
200 gEggs
200 mlLiquid Milk

Part Recheio

120 gChocoblanc Chocolatier
45 mlLemon Juice
200 gCream Cheese
3 gLemon Zest

How to make it

FILLING
01. Place the Chocolatier ChocoBlanc, cream cheese, lemon juice, and lemon zest in the mixer and beat on high speed (speed 3) until whipped. Use a whisk attachment.
02. Set aside.
PREPARATION 1
01. Place the Zeelandia Cake Silvestre, 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. Sift the cocoa powder and mix until homogeneous.
05. Pour the batter into a smooth baking tray (38 x 26 x 4 cm) previously lined with parchment paper.
06. Bake at 170°C for approximately 20 minutes in a deck oven.
07. Cool.
08. Set aside.

PREPARATION 2
01. Place the Zeelandia Cake Silvestre, 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 smooth baking tray (38 x 26 x 4 cm) previously lined with parchment paper.
05. Bake at 170°C for approximately 25 minutes in a deck oven.
06. Cool.
07. Set aside.

Using a spatula, spread the reserved lemon filling (250 g) over the surface of the chocolate cake.
02. Place the second cake layer on top of the filling.
03. With a spatula, spread the remaining filling (100 g) over the entire surface of the cake.
04. Refrigerate for 30 minutes.

FINISHING
01. Heat Chocolatier ChocoMilk in a water bath or microwave until the desired consistency is reached.
02. Spread the Chocolatier ChocoMilk over the surface of the cake.
03. Cut into slices of approximately 6 x 24 cm.
04. Decorate as desired, with fruits, swirls, or gummy candy.

Tips

- Alternative Baking:
Turbo Oven: 140°C for approximately 15 minutes.
- Alternative Baking:
Turbo Oven: 140°C for approximately 20 minutes.
- Chocolatier Chocomilk can be replaced by Chocolatier Choconut, Chocolatier Chocodark, or Chocolatier Chocoblanc.

Yield

6 Units of 380 g

Equipment

Oven , Mixer , Refrigerator , Sieve , Spatula , Whisk Attachment , Paddle Attachment , Smooth Baking Trays , Knife , Microwave , Parchment Paper

Suggested shelf life

72 hours

Nutritional table

Porção de 60g contém (em média):%DV(*)
V. Energético (kcal)230 % VD (*)
Carboidratos (g)29 % VD (*)
Açúcares totais (g)20 % VD (*)
Aç adicionados (g)18 % VD (*)
Proteínas (g)4.1 % VD (*)
Gorduras totais (g)10 % VD (*)
Gorduras saturadas (g)4.3 % VD (*)
Gorduras trans (g)0 % VD (*)
Fibra Alimentar (g)0.6 % VD (*)
Sódio (mg)67 % 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.

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