Wet prestige cake.
Dough ingredients:
4 eggs
1/2 cup (tea) of oil
1 cup of milk (tea)
1 cup (tea) sugar
1/2 cup (tea) chocolate powder
2 cups (tea) of wheat flour
1 tablespoon of baking powder
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Method of preparation:
In a blender, beat for 1 minute: eggs, milk, sugar, oil and chocolate powder. I used 50% cocoa.
Pour the blender mixture into a container and add the sifted wheat flour and mix gently until combined.
Lastly, add the baking powder and mix gently.
In a medium pan greased and sprinkled with chocolate powder, pour the dough.
Bake in a preheated oven at 180° for 40 minutes.
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Soft kiss filling:
2 cans of condensed milk;
1/2 box of cream
100 g grated coconut (I used flaked)
1 tablespoon margarine
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Method of preparation:
In a pan, place: the margarine, condensed milk and grated coconut and stir until it starts to come away from the bottom of the pan.
Once done, add half the box of cream, mix well and it’s ready.
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Creamy brigadeiro topping:
1 box/can of condensed milk
1 tablespoon margarine
3 tablespoons chocolate powder I used 50% cocoa
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Method of preparation:
In the pan, add condensed milk, margarine and chocolate powder.
Stir constantly until it no longer sticks to the bottom of the pan. Turn off the heat and add the cream, mix well and it’s ready.
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Cake assembly:
With the cake completely cold, cut it in half, wet it with half the syrup and pour all the soft kiss over it.
Once done, add the other part of the dough, pour in the brigadeiro.
Place in the fridge for at least 4 hours or overnight.
