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Carrot Cake with Milk Brigadeiro
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
8 servings
Cris Terra
@cristerra- Ingredients
- Recipe
- medium carrot2 unit(s)
- Oil1 cup
- Sugar3 cup
- Eggs4 unit(s)
- Flour3 cup
- Baking powder1 tablespoon
- Whole condensed milk2 can(s)
- 20% fat cream400 g
- Milk chocolate200 g
- Start by separating the whites from the yolks.
- Whip the egg whites and set aside.
- Cut the carrot into small pieces or pass through the grater.
- In the blender add the egg yolks, carrots, sugar and oil. Whisk until a homogeneous mixture is obtained.
- Pour into a bowl, gradually add the sifted flour and baking powder, mix until well incorporated.
- Gently mix 1/3 of the egg white into the batter until incorporated.
- Add the rest of the snow white, mix gently and pour into a greased shape without a hole only at the bottom.
- Bake in a preheated oven at 180°C for approximately 45 minutes, but this time may vary depending on the oven.
- Insert a toothpick into the cake, if it comes out clean, it's ready.
- While the dough is baking, make the brigadeiro.
- Add the condensed milk, cream and chocolate in a pan, mix before taking to the fire.
- Bring to a boil and stir until you reach the desired point. Do the spoon test, take a good amount of brigadeiro with the spoon or spatula and turn it over in the pan, if it falls in several blocks, it's ready, if it falls in a thread, leave it a little longer or if it falls in a single block, it's ready to roll, if this happens, add a little cream to make it more fluid.
- Transfer the brigadeiro to a bowl, cover with plastic film and wait to cool.
- Remove the cake from the oven, when it is warm, unmold it and wait for it to cool.
- When everything is cool, cut the cake into 2 layers.
- Mount with a layer of the cake, half of the brigadeiro, another layer of cake and decorate with the rest of the brigadeiro.
- And just serve.
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