Cake

Ninho Lemon and Chocolate

Ingredients

100 g of frozen butter in cubes
1 can of condensed milk
1 can of cream of milk gelado without soro
200 g of leite em pó type Ninho
2 xícaras (chá) of chantilly 2 packets of chocolate maisena biscoito (400 g) Lemon zest for garnish Calda:
1 and 1/2 xícara (chá) of water Suco of 2 lemons
4 colheres (soup) of sugar Coverage:
2 xícaras (chá) of fresh gelated cream of milk 4 colheres (soup) of sugar

Preparation mode:

In the batedeira, beat the butter with the condensed milk to make it homogeneous and remove all the butter. Put together the cream of milk, or milk in the milk and beat for 10 minutes. Add the chantilly and mix gently with a colher.

In a pot, mix the ingredients into the broth. In a medium refratário, make layers of biscuit moistened in the broth and Ninho milk cream until we finish the ingredients, ending in cream.

For coverage, na batedeira, bata or creme de leite fresco com o açúcar até form a firm chantilly. Cover or pavê, decorate with raspas and mild à geladeira for 4 hours before serving.

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