Cake Flower com Chantininho

Paste

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

Filling brigadeiro White

CONDENSED MILK 1kg AUREA
2 tablespoons of wheat flour
400g cream
200g of melted white chocolate

Chantininho

500ml ice cream chantilly
100g DESSERT FLAVOR MILK CONDENSED MILK GOLDEN cold
150 g of milk powder
50g of powder for actual frosting
Dyes soluble gel or powder to taste

Method of preparation

Paste

1 - In blender place the egg yolks, butter and sugar, beat until it forms a light cream.

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

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

4 - Pass 4 mass forms of 18cm each 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 assembly.

Filling brigadeiro White

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

2 - Then add the cream and stir over low heat until creamy always cooking and start the pot unglued.

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

Chantininho

1 - Using an electric mixer place the whipped cream and the DESSERT MILK MILK FLAVOR AUREA CONDEMNED.

2 - Then add the milk powder and sifted royal icing, 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 Brig, follow the same process until the last layer is cake.

2 - After chantininho cover with the desired color, make rose petal tip and to decorate the cake to taste, with some leaves finish using the nozzle sheet and serve.