Primavera Roll
Ingredients
Part Acabamento
Part Montagem
Part Preparo
Process
01. Place Zeelandia Cake Silvestre, 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. Pour the batter into a previously greased rectangular baking pan (22cm x 32cm).
04. Bake at 170ºC for approximately 30 minutes in a deck oven on top of a French bread baking pan.
05. Let it cool.
06. Set aside.
ASSEMBLY
01. Using a 5 cm diameter round cutter, cut the dough into discs. Set aside.
02. With the help of a fruit baller, create a cavity in the center of each disc without cutting through, forming a space for the filling.
03. Fill each cavity with approximately 10g of strawberry filling. Reserve the remaining filling for finishing.
04. With the leftover cake, make a rustic crumble and bake at 170ºC for approximately 8 minutes or until crispy.
05. Allow the crumble to cool and set aside.
06. Brush the sides of the cake discs with El-Geleia Pronta and coat them in the crumble, covering the edges evenly.
07. Set the assembled cakes aside.
FINISHING
01. Whip UHT cream and Chocoblanc Chocolatier in the mixer with a whisk attachment until stiff peaks form.
02. Using a piping bag with a smooth tip, apply about 20g of whipped cream on top of each cake in two layers: a larger ball at the base and a smaller one on top, creating a mountain effect.
03. With a small round fruit baller, create a small cavity at the top of the whipped cream and apply approximately 2g of strawberry filling (reserved from the previous step).
04. Finish with decorations of your choice, using fruits, chocolate swirls, fondant flowers, edible flowers, jelly candy fruits, etc.
Tips
* Turbo Oven: 150°C for approximately 25 minutes.
- Other fillings such as Mixed Berry Filling can also be used.
Yield
15 Units of 67 g
Equipment
Oven , Mixer , Piping Bag , Whisk Attachment , Paddle Attachment , Scale , French Bread Baking Pan , Flat Baking Sheets , Brush , Smooth Tip , Round Cutter , Fruit Baller
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 232 | % VD (*) |
| Carboidratos (g) | 36 | % VD (*) |
| Açúcares totais (g) | 24 | % VD (*) |
| Aç adicionados (g) | 23 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 8.4 | % VD (*) |
| Gorduras saturadas (g) | 4.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 60 | % 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.
Primavera Roll
Ingredients
How to make it
PREPARATION
01. Place Zeelandia Cake Silvestre, 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. Pour the batter into a previously greased rectangular baking pan (22cm x 32cm).
04. Bake at 170ºC for approximately 30 minutes in a deck oven on top of a French bread baking pan.
05. Let it cool.
06. Set aside.
ASSEMBLY
01. Using a 5 cm diameter round cutter, cut the dough into discs. Set aside.
02. With the help of a fruit baller, create a cavity in the center of each disc without cutting through, forming a space for the filling.
03. Fill each cavity with approximately 10g of strawberry filling. Reserve the remaining filling for finishing.
04. With the leftover cake, make a rustic crumble and bake at 170ºC for approximately 8 minutes or until crispy.
05. Allow the crumble to cool and set aside.
06. Brush the sides of the cake discs with El-Geleia Pronta and coat them in the crumble, covering the edges evenly.
07. Set the assembled cakes aside.
FINISHING
01. Whip UHT cream and Chocoblanc Chocolatier in the mixer with a whisk attachment until stiff peaks form.
02. Using a piping bag with a smooth tip, apply about 20g of whipped cream on top of each cake in two layers: a larger ball at the base and a smaller one on top, creating a mountain effect.
03. With a small round fruit baller, create a small cavity at the top of the whipped cream and apply approximately 2g of strawberry filling (reserved from the previous step).
04. Finish with decorations of your choice, using fruits, chocolate swirls, fondant flowers, edible flowers, jelly candy fruits, etc.
Tips
* Turbo Oven: 150°C for approximately 25 minutes.
- Other fillings such as Mixed Berry Filling can also be used.
Yield
15 Units of 67 g
Equipment
Oven , Mixer , Piping Bag , Whisk Attachment , Paddle Attachment , Scale , French Bread Baking Pan , Flat Baking Sheets , Brush , Smooth Tip , Round Cutter , Fruit Baller
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 232 | % VD (*) |
| Carboidratos (g) | 36 | % VD (*) |
| Açúcares totais (g) | 24 | % VD (*) |
| Aç adicionados (g) | 23 | % VD (*) |
| Proteínas (g) | 3.1 | % VD (*) |
| Gorduras totais (g) | 8.4 | % VD (*) |
| Gorduras saturadas (g) | 4.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 60 | % 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.