Name: Paçoca Cake
Prep time: 40 min
Total time: 40 min
Yield: 12 Porções
Ingredients: 3 unit(s) Egg pasta; 1/2 cup Oil; 1 cup Milk; 1.1/2 cup Sugar; 1 cup Paçoca; 2 cup Wheat flour; 1 tablespoon Yeast; 1 unit(s) Topping condensed milk; 200 g Dulce de leche; 1 tablespoon Butter; 2 unit(s) Crumbled Paçoca; 3 unit(s) crumbled paçoca for garnish

Brazil

Egg pasta

Milk

Sugar

Paçoca

Wheat flour

Yeast

Topping condensed milk

Dulce de leche

Butter

Crumbled Paçoca

crumbled paçoca for garnish

Paçoca Cake


Massa:
Bata tudo no liquidificador.
Coloque em forma untada com óleo ou manteiga e enfarinhada (utilize papel-toalha para untar a forma).
Asse em forno médio, preaquecido, por cerca de 40 minutos, ou até dourar.
Após frio, desenforme e coloque a cobertura.


Pasta:
Blend everything in the blender.
Place in a greased shape with oil or butter and floured (use paper towels to grease the shape).
Bake in a preheated medium oven for about 40 minutes, or until golden.
After cooling, unmold and place the cover.

Cobertura:
Leve os ingredientes ao fogo baixo, mexendo sem parar, até atingir o ponto de brigadeiro mole.
Coloque sobre o bolo e adicione as 3 paçocas esfareladas por cima.

Roof:
Take the ingredients to the low fire, stirring constantly, until reaching the soft brigadeiro point.
Place over the cake and add the 3 crumbled paçocas on top.

Paçoca Cake

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