BRIGADEIRO CAKE
Ingredients
Sponge cake:
1/2 cup oil
2 eggs
2 cups sugar
1 cup milk
3 cups self-rising flour
1/2 cup Nesquik (or whatever chocolate you have)
To moisten the cake:
1 glass of milk with Nesquik
Coconut Filling:
1/2 can of condensed milk
50g shredded coconut
1 tbsp butter
1 splash of heavy cream or coconut milk
Brigadeiro Topping:
1 1/2 cans of condensed milk
4 tbsp Nesquik (or whatever you have)
1 1/2 tbsp butter
Preparation
For the sponge cake:
1. Preheat the oven to medium heat. Beat the oil with the eggs until foamy and, if possible, as light as possible. Add the sugar, then the milk, and finally, the flour with the chocolate.
If it’s difficult to mix, add a tablespoon of milk until it’s manageable. Grease a 26 cm (10.25 in) baking dish and bake in a moderate oven for 40-45 minutes, or until fully baked.
2. Once the cake is completely cool, divide it and place the first layer on a crust (tip: you can use a teaspoon of dulce de leche to stick it together and prevent it from moving). Moisten it with half the milk and Nesquik mixture and let it set for 5 minutes.
For the filling:
3. Meanwhile, make the filling in a dish or pot. Add all the ingredients, except the cream/milk, and stir until it comes to a boil and starts to stick together. Then add the cream/milk and continue stirring until it thickens again. If it doesn’t thicken much, you can let it sit for a few minutes. Once it’s ready, transfer it to the cake and place the other layer, which we’ll also moisten with the remaining liquid.
For the topping:
4. In a saucepan, place all the ingredients and stir continuously for a second until it comes to a boil. Once this happens, wait approximately two minutes until the mixture is slow to fall off the spoon. But be careful! It shouldn’t go over this point, otherwise the topping will become too hard, and if you remove it too soon, it won’t set. IMPORTANT: Cover the cake as soon as you remove it from the heat, otherwise it will be difficult to handle.
5. Finally, decorate however you like (chocolate sprinkles, colored sprinkles, shredded coconut). I like to reserve a little of the topping and roll it into balls, and add chocolate sprinkles.
