THIS IS HOW I PREPARE MY CREAMY PRESTIGIO CAKE
Ingredients (for the fluffy chocolate cake)
4 large eggs
200g of sugar
150 ml of milk
120 ml of vegetable oil
200g of common wheat flour (all purpose)
50g cocoa powder without sugar
1 scoop of vanilla essence
1 teaspoon of baking powder
1 pinch of salt
Preparation
Preheat the oven to 180 °C.
Grease and flour two 20cm round casts.
Beat the eggs with sugar until the mixture is thick and pale.
Add vanilla, milk and oil in a thread form without stopping whipping.
Sift flour, cocoa, baking powder and salt. Engage with spatula in wrap motions.
Pour into the molds and bake 30-35 min or until when inserting a chopstick, it comes out clean.
Completely cooled down and de-molded.
Creamy Coconut Filling
Ingredients
400 ml of condensed milk
200 ml evaporated milk or whole milk
100 ml milk cream (whipping cream)
150 g sugar free grated coconut
2 tablespoons corn (dissolved in some cold milk)
1 teaspoon coconut essence (optional)
Preparation
In a pot, heat condensed milk, evaporate and cream.
Add the grated coconut and cook by removing over medium heat.
Add dissolved corn and cook until thick.
Optional: add coconut essence.
Allow to cool to room temperature before use.
Milk Chocolate Fudge (Cake Topping)
Ingredients
300g good quality milk chocolate
200 ml of milk cream
1 tablespoon of butter.
Preparation
Heat the cream until it boils.
Pour over chopped chocolate and let rest for 1 minute.
Blend gently until combined.
Add butter for glitter.
Let it temp until it takes consistency to cover.
For the decoration
Additional fudge to decorate with sleeve (curly mouthpiece)
Grated coconut for the bottom edge and above each rosette
Final Assembly
Flatten the muffins if necessary.
Place a cake as a base and spread the coconut filling evenly.
Top off with the second cupcake.
Cover the entire cake with milk chocolate fudge (smooth with spatula).
Pour a little more fudge around the edges to form the “choreos”.
Decorate the top with fudge rosettes and sprinkle grated coconut.
Cover base with grated coconut.
Refrigerate at least 2 hours before serving to make it firm.
