Coconut Pudding Cake
Ingredients
Part Preparo
Part Pudim de coco
Process
01. Place the eggs, milk, sweetened condensed milk, grated dry coconut, and coconut milk in the blender.
02. Blend until fully homogenized.
03. Set aside.
PREPARATION
01. Combine Zeelandia Prime Cake, eggs, milk, and oil in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute or until homogenized. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 5 minutes.
04. Place 40 g of caramel syrup in each round pan with a central hole (13 cm diameter x 6 cm height).
05. Add 120 g of the reserved pudding to each pan.
06. Fill each pan with approximately 250 g of batter over the coconut pudding.
07. Bake at 170°C in a water bath for approximately 50 minutes in a deck oven.
Tips
Yield
7 Units of 385 g
Equipment
Oven , Mixer , Stove , Blender , Pan , Paddle Attachment , Scale , Pans With Central Hole
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 208 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 8.9 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 78 | % 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.
Coconut Pudding Cake
Ingredients
Part Pudim de coco
How to make it
COCONUT PUDDING
01. Place the eggs, milk, sweetened condensed milk, grated dry coconut, and coconut milk in the blender.
02. Blend until fully homogenized.
03. Set aside.
PREPARATION
01. Combine Zeelandia Prime Cake, eggs, milk, and oil in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute or until homogenized. Use a paddle attachment.
03. Beat on medium speed (speed 2) for approximately 5 minutes.
04. Place 40 g of caramel syrup in each round pan with a central hole (13 cm diameter x 6 cm height).
05. Add 120 g of the reserved pudding to each pan.
06. Fill each pan with approximately 250 g of batter over the coconut pudding.
07. Bake at 170°C in a water bath for approximately 50 minutes in a deck oven.
Tips
Yield
7 Units of 385 g
Equipment
Oven , Mixer , Stove , Blender , Pan , Paddle Attachment , Scale , Pans With Central Hole
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 208 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 17 | % VD (*) |
| Aç adicionados (g) | 11 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 8.9 | % VD (*) |
| Gorduras saturadas (g) | 2.9 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 78 | % 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.