🇧🇷 Receitas da Vó Lurdes
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Recipe for a creamy and soft ant hill cake, made with chocolate sprinkles to create the 'ant hill' effect.
Recipe Video
Ingredients
- 3units de Eggs
- 2cups de Sugar
- 1/2pinch of teaspoon de Emulsifier opcional
- 3level tablespoons (or 1 very full spoon) de MargarineSubstitui por: manteiga
- 1cup de Cornstarch (Maizena)
- 1pinch de Salt
- 1cup de MilkSubstitui por: água
- 3cups de All-purpose flourSubstitui por: farinha de arroz
- 1heaping tablespoon de Baking powder
- 100g de Chocolate sprinkles ('Formiguinha')
Instructions
In the stand mixer, combine the eggs, sugar, a pinch of emulsifier (if using), and the margarine.
Dica: Mix until you have a very creamy batter. Stop to scrape down the sides of the bowl, if necessary.
Add the cornstarch and a pinch of salt to the mixture, mixing briefly to incorporate.
Add the milk and mix again for a short period.
Incorporate the sifted all-purpose flour in stages, mixing on low speed until the batter is smooth. Scrape the sides to ensure all the flour is mixed in.
Dica: The flour tends to collect on the edges, so it's important to mix the sides well.
Add the baking powder and then gently fold in the chocolate sprinkles ('formiguinha') to the batter.
Dica: Fold the sprinkles in carefully to avoid overdeveloping the gluten.
Pour the batter into a pan greased with margarine and floured with flour. Use a bundt pan or another desired shape.
Dica: To prevent the bottom from burning, the video creator places a piece of parchment paper under the pan in the oven.
Bake in a preheated oven at 350°F (180°C) for approximately 40 to 45 minutes, or until completely baked through.
Dica: The cake comes out very soft due to the cornstarch.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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