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Birthday cake


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Tempo de preparo

0 min(s)


0 servings

Gabriela Barbosa

  • Ingredients
  • Recipe
  • 📍For the cake:. l
  • sifted wheat flour3 cup
  • butter or margarine1 cup
  • sugar1.1/2 cup
  • eggs (separate whites from yolks)5 unit(s)
  • milk1 cup
  • baking powder1 tablespoon
  • from lemon zest1 tablespoon
  • vanilla1 teaspoon
  • salt1/2 teaspoon
  • 📍For the syrup:. l
  • water1.1/2 cup
  • sugar1 cup
  • lemon juice1 tablespoon
  • from lemon zest1 teaspoon
  • 📍For the cream filling:. l
  • milk2 cup
  • can of condensed milk1 can(s)
  • corn starch3 tablespoon
  • chopped white chocolate100 g
  • vanilla1 teaspoon
  • pinch of salt. to taste
  • 📍 Dulce de leche filling:. l
  • dulce de leche2 cup
  • 📍For the topping whipped cream:. l
  • fresh cream500 ml
  • icing sugar2 tablespoon
  • vanilla2 teaspoon
  • pinch of salt. l
  1. 📍From the cake: Preheat the oven to 180°.
  2. In a mixer, beat the egg whites and set aside in another bowl.
  3. In the bowl of an electric mixer, beat the butter, sugar, salt, vanilla and lemon zest and the egg yolks until light and fluffy.
  4. Scrape the edge of the bowl, and beat for another 1 minute.
  5. Alternate the milk with the wheat flour sifted with the yeast, on the lowest speed of the mixer. Incorporate the snow whites into the dough, using a silicone spatula.
  6. Pour and bake in a round shape with a removable rim, (between 23 and 25 cm in diameter), greased and floured, for +- 45 minutes or until a toothpick inserted comes out clean.
  7. The cake will unmold more easily if it is also lined with parchment paper.
  8. In this case, grease, place the paper, grease again and flour.
  9. Unmold after 20 minutes, remove the paper, place the cake on the serving plate.
  10. 📍From the syrup: Place the ingredients in a small saucepan, and simmer over low heat for 4 minutes.
  11. Turn off the heat and wet the layers with the hot syrup.
  12. 📍From the white cream: In a bowl, mix the condensed milk, the milk and the cornstarch dissolved in it, plus the salt and vanilla, with the fouet.
  13. Bring to a boil in a pan, stirring constantly until thickened.
  14. Add the chopped white chocolate just until dissolved and incorporated into the cream.
  15. Pour into a wide-bottomed glass bowl, cover with plastic wrap to prevent a film from forming and place in the fridge to cool.
  16. 📍From whipped cream: In the bowl of an electric mixer, first put the fresh cream, well chilled, and beat on medium speed until it gets a firm consistency.
  17. Add the remaining ingredients and beat for another minute.
  18. Be careful not to beat it too much, otherwise it will turn to butter…
  19. Store in the fridge until it's time to cover the cake.

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