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Paçoca cake with cashew filling
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
45 servings
Lucia Helena
@luciahelenabarretoferrogmail.- Ingredients
- Recipe
- Wheat flour3 cup
- Sugar2 cup
- Eggs6 unit(s)
- Margarine3 tablespoon
- Milk2 cup
- Yeast1 tablespoon
- Paçoca10 unit(s)
- Condensed milk2 can(s)
- Sour cream2 can(s)
- Ground peanuts500 g
- Whipped cream500 ml
- Beat the whites in snow, firm point, (reserve) then beat the yolks with the butter and sugar, until they form a white cream, then add the wheat flour passed through the sieve, alternating with the milk and finally the yeast. Bake the pear at a temperature of 180 degrees
- Cashew cover, mix condensed milk and peanuts, bring to the fire, always stirring, then add the milk cream, stir until it forms a firm dough, don't let it get to the point of rolling, book and let it cool
- Whip the whipped cream and put it in the fridge
- Assembling the cake, fill the cake with the cashew apple, spread the whipped cream all over the cake and cover with the paçoca and decorate with the whipped cream
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