Ingredients
MASSA
- 5 gemas (100g)
- 1 cup (tea) UNIÃO refined sugar (160g)
- 1 teaspoon vanilla essence (5ml)
- 1 cup (tea) milk (200ml)
- 2 cups (tea) wheat flour (220g)
- 1 tablespoon baking powder (10g)
- 5 egg whites (200g)
- unsalted butter for greasing
- wheat flour for flouring
- milk to moisten the cake
FILLING AND COVERING
- 300 grams unsalted butter
- 1 and 1/2 can condensed milk (592.5g)
- 10 spoons (soup) powdered milk (120g)
- 3 tablespoons full cream (51g)
POWDER MILK BRIGADEIROS
- 1/2 can condensed milk (197.5g)
- 3 tablespoons Ninho milk (36g)
- 1/2 can of cream (150g)
- 1 tablespoon unsalted butter (20g)
ASSEMBLY
- 200 g chopped white chocolate
- parchment paper
- acetate strips
- satin ribbon to decorate
- white chocolate shavings to decorate
- powdered milk to decorate
preparation mode
MASSA
Preheat oven to medium temperature (180°C) for 10 minutes. Grease and flour a medium round cake tin (23 cm in diameter) and set aside. In a mixer, beat the yolks, sugar and vanilla essence until you get a homogeneous cream. Alternately add milk and wheat flour. Remove from the mixer and gently mix the yeast and the egg whites. Place in the reserved form and bake for 30 minutes or until, when sticking a toothpick, it comes out clean. Reserve.
FILLING AND COVERING
In a mixer, beat the butter and condensed milk until you get a homogeneous cream. Add the powdered milk and beat some more. Remove from the mixer and mix the cream delicately. Take the fridge for 2 hours.
POWDER MILK BRIGADEIROS
Place the condensed milk, powdered milk, cream and butter in a pan and cook over medium heat, stirring constantly, until it releases from the bottom of the pan. Book until it cools down and model the brigadiers.
ASSEMBLY
Line the bottom of a medium round cake tin (23 cm in diameter) with baking paper. Cut the cake into 3 parts. Reserve. Divide the stuffing into 3 parts. Reserve. Place 1 part of the dough in the bottom of the mold, moisten it with milk, spread a part of the filling and half of the chopped white chocolate. Place the other dough, a part of the stuffing and the rest of the chopped chocolate. Reserve the last part of the filling in the refrigerator. Finish with the last dough, cover the cake and reserve in the fridge for 2 hours.
Unmold the cake on the plate that will be served. Remove the parchment paper, place the acetate around the cake and finish with the ribbon making a bow. Cover the cake with the last part of the reserved filling. Decorate with the brigadiers, the white chocolate zest and sprinkle the powdered milk. serve next.
