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Carrot Cake with Brigadeiro Syrup
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Cah Maral
@amelicesdacah- Ingredients
- Recipe
- Egg4 unit(s)
- Oil3/4 cup
- Sugar - one and a half cups1.1/2 cup
- Chopped raw carrot1 cup
- Wheat Flour2 cup
- Cake yeast1 tablespoon
- condensed milk1 can(s)
- Sour cream100 g
- Butter or margarine1 tablespoon
- Chocolate powder2 tablespoon
- In the blender add the eggs, oil, sugar and carrot and beat very well for about 2 minutes.
- Transfer the mixture from the blender to a bowl and gradually add the flour, passing through a sieve and mixing gently. There is no need to knead the dough, if the gluten in the flour develops, the dough will weigh down. After all the flour has been incorporated, add the yeast to the dough and bake in a greased 22cm diameter tin, in a preheated oven at 180°C for 35 minutes or until the smell spreads throughout the house. Take the toothpick test piercing the cake to make sure it's already baked, the toothpick should come out clean. Wait at least 10 minutes to unmold.
- For the syrup: In a medium pan add condensed milk, half a box of cream, chocolate and butter and mix well. Cook over medium heat, stirring non-stop until thickened, the syrup should become creamy because when it cools down, it will become more consistent. If you feel that you have passed the point and the syrup is too thick, you can add a little more cream with the heat off and mix well. Pour the warm syrup over the cake and serve!
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