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Chocolate cake with Traditional Brigadeiro and Ninho frosting
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
20 servings
Letícia Pacheco
@delicias_daticia- Ingredients
- Recipe
- Eggs4 unit(s)
- Sugar1 cup
- Oil2 tablespoon
- Warm water150 ml
- Wheat Flour2 cup
- Baking Powder1 tablespoon
- Cocoa Powder1/4 cup
- condensed milk800 g
- Sour cream400 g
- Cocoa Powder2 tablespoon
- Nest Milk2 tablespoon
- Strawberries to taste
- For the cake: in the mixer add eggs and the sifted sugar. Beat until the sugar dissolves completely. After add the oil by thread, later to warm water and mix. Turn off the mixer and sift the wheat flour, cocoa powder (1/4 cup) and baking powder. Beat again until it becomes a homogeneous mixture. Grease a mold (I used a 20cm rim) and pour the cake batter. Take to bake at 180 degrees for about 40 minutes. Then remove from the oven and set aside to cool.
- Traditional Brigadeiro: In a pan add 400g condensed milk, 200g cream and 2 tablespoons of cocoa powder. Stir well over low heat until it reaches the filling point (when it starts to come apart from the bottom of the pan). Reserve
- Traditional brigadeiro: In a pan add 400g of condensed milk, 200g of cream and Ninho milk Stir well over low heat until it reaches the filling point (when it starts to come apart from the bottom of the pan). Reserve
- Clean and reserve the strawberries
- Assembly: cut the cake dough into 3 discs. Place one of the cake discs on a cake plate, moisten as you prefer. Add half of the Traditional Brigadeiro filling. Repeat the process, but using half of the Ninho Milk Brigadeiro. Finish with the third disc of cake dough.
- Coverage/decoration: in a pastry bag, place the other half of the brigadeiros, decorate as you prefer and finally add strawberries to finish the decoration. If you don't have a pastry nozzle, a suggestion is to apply the brigadeiros only with a pastry bag, and pass a fork to make a simple but very beautiful decoration
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