6 eggs
200g of all-purpose flour
200g of sugar
50g of unsalted butter, melted.
Custard: 1 medium-sized can of condensed milk, cut into four pieces
1/2 kg of sugar
1 and 1/2 cups of water
1 cinnamon stick, cascaded.
Filling with brigadeiro: 2 cans of sweetened condensed milk
4 egg yolks
6 tablespoons of unsweetened cocoa powder
2 tablespoons of butter
1 can of evaporated milk.
Covering: 1/2 kg of fresh and chilled heavy cream, gelatinized
10 tablespoons of sugar
6 eggs
200g of all-purpose flour
200g of sugar
50g of unsalted butter, melted.
Custard: 1 medium-sized can of condensed milk, cut into four pieces
1/2 kg of sugar
1 and 1/2 cups of water
1 cinnamon stick, cascaded.
Filling with brigadeiro: 2 cans of sweetened condensed milk
4 egg yolks
6 tablespoons of unsweetened cocoa powder
2 tablespoons of butter
1 can of evaporated milk.
Covering: 1/2 kg of fresh and chilled heavy cream, gelatinized
10 tablespoons of sugar
Vanilla Cake: Whisk the eggs with sugar and place them in a mixer
Beta well until the mixture becomes light and fluffy
As needed, add the all-purpose flour and, finally, the melted butter
Bake in a greased 22cm-sized pan, in a medium oven for about 45 minutes
Custard: Mix all ingredients and bring to a boil
Filling with brigadeiro: Combine condensed milk, egg yolks, cocoa powder, and butter in a saucepan over low heat until it detaches from the pan
When cooled, add evaporated milk
Covering: Place heavy cream in a bowl
Put the bowl inside a container with ice or cold water
Beta the heavy cream for two minutes, or until it starts to thicken
Add sugar gradually, without stopping to beta
Mix well until you get a homogeneous and firm consistency
Assembly: Cut the cake in half horizontally
Separate the top of the cake
On the other side, place the filling with brigadeiro and spread evenly
Place the top of the cake over it and pour the custard
Let it chill for 40 minutes
Remove from the refrigerator, apply the covering, and let it chill for another hour.
