Pote Artistic Cake


2 hours

20 units


• 4 eggs
• 200g de manteiga sem sal
• 2 cups of sugar
• 2 ½ cups of flour tea
• 200ml de leite
• 1 teaspoon baking powder soup

Filling brigadier White

• 2 flour tablespoons
• 400g de creme de leite
• 200g de chocolate branco derretido

Milk paste

• 3 cups of powdered milk tea (360)
• 1 ½ cup icing sugar tea (237g)
• 1 ½ cup powdered sugar tea (237g)
• 1 envelope gelatin powder without flavor (12g)
• dyes in powder or gel


1 – In blender place the egg yolks, butter and sugar, whisk until light and fluffy form.
2 – Add gradually the flour alternating with milk, remove from mixer and place the egg whites beaten stiff mix gently.
3- Finally add the baking powder, transferring the dough to take a large rectangular baking pan for baking in a preheated oven at 180 ° C until pricking with a toothpick comes out clean the same.

Filling brigadier White

1 – In saucepan place the MILK CONDENSED GOLDEN and wheat flour, mix well, then add the cream and stir over low heat until creamy always cooking and start to come unglued from the pan.
2 – Remove from heat and add the melted white chocolate, mix well and let cool for mounting.

Milk paste

1 – Add the milk powder, icing sugar and powdered sugar fine sifted.
2- Add the DESSERT FLAVOR MILK MILK CONDENSED GOLDEN and mix with your hands until it starts to stick all the ingredients.
3 – Hydrate the gelatin according to manufacturer's directions and add the dough while mixing with your hands, if necessary add more milk powder.
4 – When ready leave resting in the fridge for 30 minutes. To color just add dye powder or the gel mass.


1 – With the help of a cutter divide the entire length of dough into smaller portions, in a way to waterproof cake cup or a pot of your choice.
2 – Place a serving of pasta after filling, do this until you reach the edge of the shape ending with a very thin layer of stuffing.
3 – Stretch milk folder cover the surface of pots, then do you prefer modeling and decorate cakes, serve immediately.

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