Cake Flower com Chantininho

 In

2 hours

1 cake approximately 1.5kg

Cakes and pies

Pulp

  • 4 eggs
  • 150g of unsalted butter
  • 2 cups of sugar
  • 2 ½ cups of flour tea
  • 200ml milk
  • 1 teaspoon baking powder soup

 

Filling brigadier White

  • 1GOLDEN kg Condensed Milk
  • 2 flour tablespoons
  • 400g of cream
  • 200g melted chocolate branco

 

Chantininho

  • 500Whipped cream ml
  • 100DESSERT MILK FLAVOR g Condensed milk ice GOLDEN
  • 150g of milk powder
  • 50g powder for real glaze
  • Dyes soluble gel or powder to taste

Method of preparation

Pulp

1 – In blender place the egg yolks, butter and sugar, whisk until light and fluffy form.

2 – Reduce the mixer speed and add gradually the flour alternating with milk.

3 – Remove from mixer and place the egg whites beaten stiff gently mix and finally add the baking powder.

4 – Distribute mass 4 forms of each 18cm, properly greased with margarine, Bake in a preheated oven at 180 ° C until the dough sticking to the same toothpick comes out clean. After baked let the dough cool for mounting.

 

Filling brigadier White

1 – In saucepan place the MILK CONDENSED GOLDEN and wheat flour, mix well.

2 – Then add the cream and stir over low heat until creamy always cooking and start to come unglued from the pan.

3 – Remove from heat and add the melted white chocolate, mix well and let cool for mounting.

Chantininho

1 – Using an electric mixer place the whipped cream and the DESSERT MILK MILK FLAVOR CONDEMNED GOLDEN.

2 – Then add the milk powder and royal icing sifted, mix everything and take to beat until very firm.

3 – Make the desired colors with the colors and use in assembling the cake.

 

Final assembly:

1 – On a tray place a cake batter, fill with Brigadier, follow the same process until the last layer is cake.

2 – After covering with the desired color chantininho, make roses with petal tip and decorate the cake to your taste, finish with few sheets using the sheet nozzle and serve.

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