how to make carrot cake with truffled brigadeiro slice

INGREDIENTES

INSTRUÇÕES

• Filling

  1

  In a saucepan off the heat, combine condensed milk and sifted cocoa powder. Mix well until be homogeneous.

  2

  Add the heavy cream and mix well. Place on medium-low heat, stirring constantly.

  3

  Once it starts to boil, cook for about 8 minutes.

  4

  <p>Remove from heat and add the chopped milk chocolate. Stir until the chocolate melts. This filling yields 32.8 oz (930g).</p>

  5

  <p>Divide this filling into 2 containers with 14.1 oz (400g) of filling each, and one container with the remaining 4.6 oz (130g) of filling.</p>

  6

  <p>Cover with plastic wrap or a food storage bag in direct contact with the filling, and let it cool at room temperature.</p>

• Cake

  1

  <p>In a food processor or blender, combine the chopped carrots, eggs, sugar, and oil. Blend well.</p>

  2

  Add the all-purpose flour and baking powder, and mix with a spatula.

  3

  Transfer to a rectangular pan measuring 8.7 in x 3.9 in x 3.5 in high (22 cm x 10 cm x 9 cm). Line the bottom with parchment paper; no need to grease or flour it.

  4

  <p>Pour the batter and bake in a preheated oven at about 400°F (200°C) for approximately 40 minutes or until a toothpick comes out clean.</p>

• Assembly

  1

  Take the pan in which the cake was baked and line it with a food-grade bag.

  2

  Place a layer of cake at the bottom; it should be as smooth as possible.

  3

  <p>Add the 14.1 oz (400g) of filling.</p>

  4

  Add another slice of cake.

  5

  <p>Add the other 14.1 oz (400g) of filling.</p>

  6

  Add the final layer of cake.

  7

  Cover and refrigerate for at least 2 hours.

  8

  Unmold the cake by pulling the plastic bag.

  9

  Turn it sideways to slice it without making a mess.

• Packaging

  1

  <p>I used cellophane paper (it comes in a size of 33.5 in x 39.4 in (85 cm x 100 cm); I cut it to a size of 11 in x 9.8 in (28 cm x 25 cm).</p>

  2

  Take a spatula and fold the cellophane paper; this will make it much easier.

  3

  Cut the cake into slices about 0.8 inch (2 cm) thick and place it on the cellophane paper.

  4

  <p>Put the 4.6 oz (130g) of filling in a food-grade bag with a 1M tip and decorate the top.</p>

  5

  It's very important to clean the knife after each cut.

  6

  Fold the cellophane paper over the cake and use your fingers to gently make it stick.

  7

  Seal it with tape; close the edges like a present and also use adhesive tape.

Observações e Fotos

Valid to: 5 days stored in the refrigerator and 90 days stored in the freezer.

For slice cake packaging, there is also a slightly plastic-coated cardboard sheet available to place under this type of cake, which provides even more protection. You can find these in confectionery stores or online.