Massa: 4 eggs, 1 cup (scant) of sugar, 1 cup (scant) of milk, 2 cups (scant) of all-purpose flour, 1 tablespoon of baking powder.
Recheio: 1 can of sweetened condensed milk, 2 egg yolks, 500 ml of milk, 2 tablespoons of cornstarch, 1/2 cup (scant) of heavy cream.
Calda: 1 cup (scant) of milk, 3 tablespoons of unsweetened cocoa powder.
Cobertura: 300g of melted white chocolate, 1 cup (scant) of dulce de leche paste, 12 Sonho de Valsa truffles, crushed, 6 Sonho de Valsa truffles for decoration
Massa: 4 eggs, 1 cup (scant) of sugar, 1 cup (scant) of milk, 2 cups (scant) of all-purpose flour, 1 tablespoon of baking powder.
Recheio: 1 can of sweetened condensed milk, 2 egg yolks, 500 ml of milk, 2 tablespoons of cornstarch, 1/2 cup (scant) of heavy cream.
Calda: 1 cup (scant) of milk, 3 tablespoons of unsweetened cocoa powder.
Cobertura: 300g of melted white chocolate, 1 cup (scant) of dulce de leche paste, 12 Sonho de Valsa truffles, crushed, 6 Sonho de Valsa truffles for decoration
Massa: Beat the egg whites until frothy, add the eggs and sugar, and beat until smooth
Gradually add the milk, beating until creamy
Retire from the mixer and add the flour and baking powder, mixing well
Pour into a 23cm-diameter cake pan and bake for 25 minutes
Recheio: Combine the sweetened condensed milk, egg yolks, milk, and cornstarch
Cook over low heat, stirring constantly
Remove from heat, add the heavy cream, and mix well
Let cool
Calda: Heat the milk to dissolve the unsweetened cocoa powder
Cobertura: Combine the melted white chocolate and dulce de leche paste
Let sit in the refrigerator for 1 hour
Beat until smooth, then add the truffles
Montagem: Cut the cake into three parts
Line the same cake pan with aluminum foil, place one part of the cake, moisten with a little calda, and spread the filling
Repeat with all layers of cake
Cover with aluminum foil and refrigerate for 2 hours
Turn the cake onto a plate, remove the foil, and decorate with the crushed truffles.
