🇧🇷 Receitas da Vó Lurdes
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Recipe for two soaked cakes, one chocolate flavor and one four milks, perfect for the holidays. Both are easy, beautiful, and delicious.
Recipe Video
Ingredients
- 6units de Eggs
- 180g de Sugar
- 180g de Wheat flour
- 1pinch de Salt
- 1teaspoon de Baking powder
- 1small box de Sweetened condensed milk
- 1/2cup de Powdered milk (Ninho style)
- 1small box de Heavy cream
- 300ml de Milk (liquid)
- 1box de Sweetened condensed milk (for brigadeiro)
- 1tip of spoon de Margarine
- 1box de Heavy cream (for brigadeiro)
- 1teaspoon de Powdered milk (for brigadeiro)
- 200g de Whipped cream base
- 2teaspoon de Sweetened condensed milk (for chantininho)
- 1teaspoon de Powdered Milk (for chantininho)
- Strawberries opcional
- 3units de Eggs
- 2,5cups de Wheat flour
- 1spoon de Baking powder
- 1,5cups de Sugar
- 1cup de Milk
- 1/2cup de Chocolate mix (50% cocoa)
- 1/2cup de Oil
- 1pinch de Salt
- 1/2small box de Sweetened condensed milk (for syrup)
- 1small box (200g) de Heavy cream (for syrup)
- 3spoons de 50% Cocoa Chocolate (for syrup)
- 100g de Semi-sweet chocolate (for syrup)
Instructions
Prepare the sponge cake batter for the Four Milks Cake: beat the egg whites separately with a pinch of salt and set aside.
Add the egg yolks to the egg whites and beat together. Then, add the sugar and beat again.
Sift the wheat flour and gently fold it into the mixture, stirring from bottom to top with a whisk or spatula to avoid losing air.
Dica: Use a delicate motion to maintain the airiness of the batter.
Add one teaspoon of baking powder, mix lightly, and pour the batter into a greased pan (8 inches in diameter and 4 inches high), with parchment paper only on the bottom.
Dica: It is usually not recommended to grease the sides so the cake bakes to a more uniform height.
Bake in a preheated oven at 350-400°F (180-200°C) for approximately 40 to 45 minutes.
While the cake bakes, prepare the soaking liquid: mix the sweetened condensed milk, powdered milk, and heavy cream. Add the liquid milk and mix well. Keep refrigerated.
Dica: Keeping the soaking liquid cold helps with absorption by the cake.
Prepare the white brigadeiro filling: Cook the sweetened condensed milk, margarine, heavy cream, and powdered milk over medium heat until it reaches a soft brigadeiro consistency. Cool quickly by placing the container in an ice bath.
Dica: The consistency should be softer so it can be spread over the cake.
Prepare the chantininho (stabilized whipped topping) by whipping the whipped cream base with the sweetened condensed milk and powdered milk until you reach the desired consistency for frosting.
Dica: Whipping for less time results in a creamier chantininho.
Remove the sponge cake from the pan and pour all the cold soaking liquid over it, poking holes in the cake with a fork so it absorbs the liquid well.
Dica: The sponge cake batter absorbs liquid very quickly.
Spread the cooled white brigadeiro filling over the soaked cake layer, and then cover with the prepared chantininho. Decorate with strawberries or other sprinkles to taste.
Dica: The decoration is done according to the baker's preference.
Begin preparing the Chocolate Soaked Cake: beat the egg whites separately with a pinch of salt and set aside.
In a mixer, beat the egg yolks with the sugar, slowly adding the oil, followed by the milk and the 50% cocoa chocolate mix.
Sift the wheat flour and gradually incorporate it into the mixture, alternating with the beaten egg whites, adding the baking powder last.
Dica: If using a low-speed mixer, you can beat all the liquid ingredients together.
Bake the batter in an 8-inch pan (greased on the bottom with parchment paper) at 350-400°F (180-200°C) for about 40 minutes.
Dica: The cake should be level and not sink.
Prepare the syrup for the chocolate cake: In a saucepan, mix the sweetened condensed milk, heavy cream, 50% cocoa chocolate, and semi-sweet chocolate. Add the milk and bring to a boil (until the chocolate melts). Let it cool.
Dica: The syrup should be poured over the hot cake, which aids in absorption.
Prepare a finishing ganache by mixing 50g of chocolate with 50g of heavy cream. Set aside.
Remove the cake from the pan directly onto the serving plate or dish. Completely dip the cake into the hot syrup, soaking it thoroughly.
Dica: Let it absorb all the liquid, as sponge cake batter can handle a lot of syrup.
Cover the chocolate soaked cake with the reserved syrup and finish with the ganache, spreading it lightly over the top. Decorate with chocolate sprinkles or brigadeiros.
Dica: It is important to ensure the cake is at the correct height to allow for covering after finishing.
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Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy8751 kcal438%
- Carbohydrates1311 g437%
- Protein200 g267%
- Total Fat307 g559%
- Dietary Fiber42 g168%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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