Brazil

Syrup: (tea) of sugar.

For the pudding: eggs.

Cake: baking powder.

Condensed milk

Milk

Cake: chopped carrots

Eggs

(tea) oil

(tea) sugar

(tea) wheat flour

Pudding cake

Calda: caramelize o açúcar e passe por toda forma de pudim e reserve. 

Syrup: caramelize the sugar and pass it all over the pudding mold and set aside.

Para o pudim :
Bata no liquidificador o leite condensado, os ovos e o  leite, bata por 2 minutos e despeje na forma caramelizada e reserve.

For the pudding:
Beat the condensed milk, eggs and milk in the blender, beat for 2 minutes and pour in the caramelized form and book.

O bolo:
Bata no liquidificador a cenoura picada, os ovos,  o óleo, o açúcar e bata por 3 minutos, daí junte a farinha de trigo mexendo com um fouet, adicione o fermento em pó e mexe delicadamente.

 


The cake:
Beat the chopped carrot, eggs, oil, sugar in a blender and beat for 3 minutes, then add the wheat flour, mixing with a fouet, add the baking powder and stir gently.

 



 Coloque por cima do pudim normalmente, não mexe  ( não desespere, parece misturar tudo mesmo).
Obs: usei a xícara de 240 g. 






 Put it on top of the pudding normally, don't stir (don't despair, it seems to mix everything up).
Note: I used the 240 g cup.






Forno:
Leve a assar em banho-maria por 1 hora em forno a 180 graus, coberto com papel alumínio se a forma não tiver tampa. 




Oven:
Bake in a bain-marie for 1 hour in an oven at 180 degrees, covered with aluminum foil if the pan doesn't have a lid.



Deixe esfriar. Leve a geladeira por uns 20 minutos e sirva.


Let cool. Place in the fridge for about 20 minutes and serve.


Pudding cake

Tags

Did you like this recipe?

You may also like