Paçoca cake with cashew filling

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By

@luciahelenabarretoferrogmail.

View in original language

(Português)

40 min(s)

45 servings

Ingredients

• Wheat flour | 3 cup
• Sugar | 2 cup
• Eggs | 6 unit(s)
• Margarine | 3 tablespoon
• Milk | 2 cup
• Yeast | 1 tablespoon
• Paçoca | 10 unit(s)
• Condensed milk | 2 can(s)
• Sour cream | 2 can(s)
• Ground peanuts | 500 g
• Whipped cream | 500 ml

Recipe

1. 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
2. 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
3. Whip the whipped cream and put it in the fridge
4. 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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