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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

- The classic chocolate batter beaten with eggs and oil retains ideal softness to receive the syrup and the dense coconut filling. - The spoonable Beijinho cooked in the pan with condensed milk brings creamy moisture to the center layer of the pie. - The semi-sweet ganache topping with heavy cream balances the sweetness of the filling and provides a mirror finish.

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.

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Chef Tips

- Moisten the halves of the cut dough with a few tablespoons of cold milk before spreading the filling for greater juiciness. - Cook the coconut filling only until the point of soft spoon brigadeiro, turning off before it releases from the bottom of the pan. - Leave the assembled cake in the refrigerator for at least 2 hours before slicing so that the layers set perfectly.

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

It pairs wonderfully with pure unsweetened espresso, strong filtered coffee, or a cup of English black tea. A garnish of fresh strawberries on the side of the plate breaks the sweetness of the filled layers.