Artistic Cake


2 hours

20 units


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

Filling brigadeiro White

• 2 tablespoons of wheat flour
• 400g cream
• 200g melted white chocolate

Milk paste

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


1 - In blender place the egg yolks, butter and sugar, beat until it forms a light cream.
2 - Add gradually the flour alternating with the milk, remove from the mixer and place the egg whites beaten stiff mix gently.
3- Finally add the baking powder, the mass transfer for a large rectangular baking pan and Bake in oven preheated to 180 ° C until pricking with a toothpick comes out clean the same.

Filling brigadeiro White

1 - In saucepan place the AUREA CONDENSED MILK and 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 assembly.

Milk paste

1 - Add the powdered milk, powdered sugar and powdered sugar sifted fine.
2 Add the DESSERT FLAVOR MILK CONDENSED MILK AUREA and mix with your hands until it starts to stick all the ingredients.
3 - Hydrate the gelatin as the manufacturer and add the mass guidelines while mixing with your hands, if necessary add more milk powder.
4 - When ready leave resting in the refrigerator 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 dough portion after the filling, do it until you reach the edge of the shape ending with a very thin layer of filling.
3 - Stretch milk folder cover the surface of the pots, then do you prefer modeling and decorate cakes, serve.

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