Dough
6 eggs
100g of butter
2 cups (chiselled) of wheat flour
2/3 cup (chiselled) of all-purpose flour
8 tablespoons of unsweetened cocoa powder
100g of grated coconut
1 tablespoon of active dry yeast
Topping
1 can of heavy cream without sour cream
4 tablespoons of all-purpose flour
6 tablespoons of unsweetened cocoa powder
1 tablespoon of butter
Decoration
1.2kg of American-style pasta
1/4 cup (chiselled) of gelatin shine
Dough
6 eggs
100g of butter
2 cups (chiselled) of wheat flour
2/3 cup (chiselled) of all-purpose flour
8 tablespoons of unsweetened cocoa powder
100g of grated coconut
1 tablespoon of active dry yeast
Topping
1 can of heavy cream without sour cream
4 tablespoons of all-purpose flour
6 tablespoons of unsweetened cocoa powder
1 tablespoon of butter
Decoration
1.2kg of American-style pasta
1/4 cup (chiselled) of gelatin shine
Dough: beat the eggs, butter, all-purpose flour, and cocoa powder in a blender
Add the coconut, wheat flour, yeast, and mix
Pour into a round, greased, and floured pan and bake in a medium oven
Topping: heat all ingredients over low heat, stirring until thickened, and spread over the cake
Decoration: follow the manufacturer's instructions to open the American-style pasta and cover the cake
Separate the leftover pasta into small pieces, tint each part with a different color
Open each piece with a pastry bag and cut out the details of the palm tree face: hair, eyes, and mouth
Glue each piece with gelatin shine
Serve with brigadeiros.
