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Nest pot cake with hazelnut cream
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Letícia Pacheco
@delicias_daticia- Ingredients
- Recipe
- Eggs4 unit(s)
- Sugar1 cup
- Oil2 tablespoon
- Warm water150 ml
- Wheat Flour2 cup
- Baking Powder1 tablespoon
- condensed milk1 can(s)
- Sour cream200 g
- Nest Milk2 cup
- Hazelnut Cream200 g
- For the cake: in the mixer add eggs and the sifted sugar. Beat until the sugar dissolves completely. After add the oil by thread, later to warm water and mix. Turn off the mixer and sift the wheat flour and baking powder. Beat again until it becomes a homogeneous mixture. Grease a mold (I used a 20cm rim) and pour the cake batter. Take to bake at 180 degrees for about 40 minutes. Then remove from the oven and set aside to cool.
- Stuffing: in the blender add the condensed milk, the cream and the Leite Ninho. Mix until it becomes a homogeneous cream. Reserve
- Assembly: in little pots (I used 250ml) add pieces of dough, moisten with syrup of your choice. Later add a little of the stuffing and the hazelnut cream. Repeat the process making a second layer. Finishing with a layer of Ninho milk cream and hazelnut cream on top to decorate.
- Great option for make and sell and also for own consumption
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