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Prestígio Cake: The Delight That Charms Everyone

Name: Prestígio Cake: The Delight That Charms Everyone
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 3 eggs; 1 cup sugar; 1/2 cup oil; 1 cup milk; 2 cups all-purpose flour; 1 cup chocolate drink powder; 1 tablespoon baking powder; 1 cup of shredded coconut; 1 can sweetened condensed milk; 200g of chopped bittersweet chocolate; 1/2 cup of cream

Por

Master Receita Solta

Prestígio Cake: The Delight That Charms Everyone

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories1650 kcal

Resumo para quem tem pressa

"Prestígio cake is one of Brazil's most beloved filled cakes, combining fluffy chocolate sponge, moist coconut and condensed milk filling, and creamy chocolate ganache. It is the perfect dessert for birthdays and festive gatherings."

Prestígio Cake: The Delight That Charms Everyone

O Que Você Precisa Saber

- A massa clássica de chocolate batida com ovos e óleo retém maciez ideal para receber a calda e o recheio denso de coco. - O beijinho de colher cozido na panela com leite condensado traz umidade cremosa à camada central da torta. - A cobertura de ganache meio amarga com creme de leite equilibra a doçura do recheio e confere acabamento espelhado.

Ingredients

Main Course

3 eggs
1 cup sugar
1/2 cup oil
1 cup milk
2 cups all-purpose flour
1 cup chocolate drink powder
1 tablespoon baking powder
1 cup of shredded coconut
1 can sweetened condensed milk
200g of chopped bittersweet chocolate
1/2 cup of cream

Instructions

Main Course

Preheat the oven to 180°C (350°F).

In the mixer, beat the eggs with the sugar until a whitish cream forms.

Add the oil and milk, beating well.

Sift the flour, chocolate powder, and baking powder and mix gently into the batter.

Pour the batter into the greased pan.

Bake for approximately 35 minutes or until golden.

Meanwhile, prepare the filling, mixing the shredded coconut with the condensed milk in a saucepan, take to the heat until creamy.

After the cake has cooled, cut it in half and fill with the coconut mixture.

Melt the semi-sweet chocolate in a double boiler and mix the heavy cream to make the topping.

Spread the topping over the cake and finish with more shredded coconut.

Let it rest for a few minutes before serving.

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef Tips

- Umedeça as metades da massa cortada com algumas colheres de leite frio antes de espalhar o recheio para maior suculência. - Cozinhe o recheio de coco apenas até o ponto de brigadeiro de colher mole, desligando antes de soltar do fundo da panela. - Deixe o bolo montado na geladeira por pelo menos 2 horas antes de fatiar para que as camadas se firmem perfeitamente.

Variations

- Moisten the dough layers with a thin syrup of coconut milk and sugar to intensify the cake's tropical notes. - Add dark chocolate shavings over the ganache along with the shredded coconut for a sophisticated look. - Assemble the cake in the format of cake in a glass or in individual pots to sell or serve on candy tables.

Substitutions

- The chocolate drink powder in the batter can be replaced by 50% cocoa powder, reducing two tablespoons of sugar. - The bittersweet chocolate in the topping can be replaced with milk chocolate or premium 70% cocoa chocolate. - Whole cow's milk can be substituted with skim milk or diluted coconut milk in the same amount.

How to Store

Always keep the prestígio cake in a closed container in the refrigerator for up to 5 days. Keep refrigerated due to the condensed milk and fresh heavy cream filling in the ganache, removing 15 minutes before serving.

Can You Freeze It?

You can freeze the already filled and covered cake in slices well sealed in plastic film for up to 2 months. Thaw in the refrigerator for 12 hours to maintain the integrity of the ganache and the moisture of the coconut filling.

What to Serve With

Harmoniza maravilhosamente com café expresso puro sem açúcar, café coado forte ou uma xícara de chá preto inglês. Uma guarnição de morangos frescos na lateral do prato quebra o dulçor das camadas recheadas.