Ingredients:
Massa do bolo
- 5 units Eggs
- 180g Refined sugar
- 150g brown sugar
- 1g Sal
- 100g unsalted butter
- 75g Melken Milk Chocolate
- 280g wheat flour
- 15g Melken Cocoa Powder 100%
- 5g Baking powder
- 150g UHT cream
- 50g Orange liqueur
- 50g chopped pecan nuts
- 10g Cinnamon powder
Fruit brigadeiro
- 790g Condensed milk
- 40g unsalted butter
- 400g Creme de leite UHT
- 100g Chocolate Melken Branco
- 60g Candied fruits
- 10g Orange zest
Assembly and finishing
- 200ml Water
- 100g Sugar
- 75g Melken Branco Granules
- 200g Cream Ganache Milking Branco
- Melken White Chocolate Stars made of modeling chocolate
Preparation mode
Massa do bolo
Microwave the butter, chopped milk chocolate and cocoa powder for 60 seconds until completely melted. Reserve. In a mixer fitted with the globe attachment, beat the eggs and sugar until light, clear and fluffy. Remove from the mixer and add the chocolate, cocoa and butter mixture.
Add the dry ingredients, the pecans and lastly the cream and orange liqueur. Line an English cake or loaf pan with mold release agent and baking paper. Bake in oven at 180°C for 35 to 40 minutes.
Remove from the oven and leave in the pan for 10 minutes; then, unmold and place on a rack to ventilate. Once the dough is cold, divide it into 3 layers. Reserve
Filling
In a pan, add the condensed milk, cream, butter, finely chopped candied fruits and orange zest.
As soon as it comes away from the bottom of the pan, remove from the heat and add the white chocolate. Mix well until completely melted. Wait for it to cool before assembling your cake.
Assembly
In a pan, add half the sugar water. Bring to a boil. Remove from heat and add the other half of the cold water. Reserve.
Line the same pan in which the cake was baked with plastic wrap. Place a slice of cake at the bottom of the pan, wet it with syrup and add the candied fruit brigadeiro filling.
Repeat the process until you finish 3 slices of cake. Refrigerate for 2 hours.
Remove from the fridge, spread the white cream all over the cake and cover with the white sprinkles. Cut 3 cm wide slices, shape into 3 brigadeiros and a decoration made with white chocolate painted gold. Finish in the appropriate packaging for the cake slices.
Preparation time: 4 hours | Yield: makes up to 1 cake
Ingredients:
Massa do bolo
- 5 units Eggs
- 180g Refined sugar
- 150g brown sugar
- 1g Sal
- 100g unsalted butter
- 75g Melken Milk Chocolate
- 280g wheat flour
- 15g Melken Cocoa Powder 100%
- 5g Baking powder
- 150g UHT cream
- 50g Orange liqueur
- 50g chopped pecan nuts
- 10g Cinnamon powder
Fruit brigadeiro
- 790g Condensed milk
- 40g unsalted butter
- 400g Creme de leite UHT
- 100g Chocolate Melken Branco
- 60g Candied fruits
- 10g Orange zest
Assembly and finishing
- 200ml Water
- 100g Sugar
- 75g Melken Branco Granules
- 200g Cream Ganache Milking Branco
- Melken White Chocolate Stars made of modeling chocolate
Preparation mode
Massa do bolo
Microwave the butter, chopped milk chocolate and cocoa powder for 60 seconds until completely melted. Reserve. In a mixer fitted with the globe attachment, beat the eggs and sugar until light, clear and fluffy. Remove from the mixer and add the chocolate, cocoa and butter mixture.
Add the dry ingredients, the pecans and lastly the cream and orange liqueur. Line an English cake or loaf pan with mold release agent and baking paper. Bake in oven at 180°C for 35 to 40 minutes.
Remove from the oven and leave in the pan for 10 minutes; then, unmold and place on a rack to ventilate. Once the dough is cold, divide it into 3 layers. Reserve
Filling
In a pan, add the condensed milk, cream, butter, finely chopped candied fruits and orange zest.
As soon as it comes away from the bottom of the pan, remove from the heat and add the white chocolate. Mix well until completely melted. Wait for it to cool before assembling your cake.
Assembly
In a pan, add half the sugar water. Bring to a boil. Remove from heat and add the other half of the cold water. Reserve.
Line the same pan in which the cake was baked with plastic wrap. Place a slice of cake at the bottom of the pan, wet it with syrup and add the candied fruit brigadeiro filling.
Repeat the process until you finish 3 slices of cake. Refrigerate for 2 hours.
Remove from the fridge, spread the white cream all over the cake and cover with the white sprinkles. Cut 3 cm wide slices, shape into 3 brigadeiros and a decoration made with white chocolate painted gold. Finish in the appropriate packaging for the cake slices.
Preparation time: 4 hours | Yield: makes up to 1 cake
