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Paçoca volcano cake
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
20 servings
Edilza Silva
@edilzasillva23gmail.com- Ingredients
- Recipe
- 1/2 cup (tea) of oil1/2 cup
- 1 cup of milk (tea)1 cup
- 1 tablespoon of vanilla essence1 tablespoon
- 1 cup (tea) of sugar1 cup
- 2 cups of wheat flour (tea)2 cup
- 3 paçoca in cork shapes3 unit(s)
- 1 tablespoon of baking powder1 tablespoon
- COVERAGE = 1 can of condensed milk1 unit(s)
- 1 can of sour cream1 unit(s)
- 2 tablespoons of dulce de leche2 tablespoon
- 1 tablespoon of margarine1 tablespoon
- 3 paçocas3 unit(s)
- CAKE
- In a blender, beat the eggs with oil, milk, vanilla and sugar until smooth.
- Without beating, incorporate the flour, 2 crumbled paçocas and the baking soda and pour into a greased and floured central cone shape.
- Place over medium heat preheated to (180°C) for about 40 minutes or until golden.
- "ROOF"
- Mix the ingredients in a pan and cook over low heat, stirring constantly, until it starts to bubble.
- When it starts to unglue from the bottom of the pan just like the brigadeiro, turn off.
- Cut the paçoca, throw it inside and mix lightly so that it doesn't develop all.
- Unmold the cake and start putting the frosting through the central hole until it's full, when it's full let it pour over the cake covering everything with the frosting..
- The secret of the paçoca volcano cake is that when it's time to leave, the icing in the middle of the cake falls off along with the slice.
- Sprinkle paçoca on top to finish.
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