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strawberry bonbon cake

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strawberry bonbon cake


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Tempo de preparo

1 hour(s)


10 servings

Michele Crispim

  • Ingredients
  • Recipe
  • Wheat flour2 cup
  • Chocolate powder1/2 cup
  • Margarine3 tablespoon
  • Eggs3 unit(s)
  • Warm whole milk1 cup
  • Refined sugar1 cup
  • Baking powder1 tablespoon
  • Condensed milk2 unit(s)
  • Margarine2 tablespoon
  • Sour cream1 unit(s)
  • Strawberry12 unit(s)
  • Dark chocolate200 g
  • Sour cream100 g
  1. Cake Sift the wheat and cocoa and set aside. In the mixer, add the eggs (at room temperature) and sugar. Beat until you get a white and fluffy mixture. Slowly add the milk and melted butter. Add the wheat, cocoa and baking powder, stirring with a spatula just until incorporated. Take it to a greased and infarinhada shape and take it to the preheated oven at 180° for approximately 30 minutes.
  2. Filling In a pan, add the condensed milk, the margarine and the cream. Stir until you get the texture of a soft brigadeiro. Reserve. Wash and remove the stem from the strawberries. Let it dry well.
  3. Roof Chop the chocolate and microwave every 30 seconds, stirring in between until it is completely melted. Add 100g of cream at room temperature. Stir until a homogeneous mixture is obtained.
  4. Mounting. Remove the cake cover. Carefully remove the core, leaving the bottom and sides of the cake. Add a layer of white brigadeiro. Above the brigadeiro add the strawberries. Cover with the rest of the brigadeiro and then with the cake lid. Cover with the chocolate ganache and decorate with strawberries as you prefer!

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