How to make Carrot Cake with Truffled Brigadeiro slice
Here's the recipe for a delightful Carrot Cake with Truffled Brigadeiro slice. Let's get started!
Equipment
- Stove
- Oven
- Blender
- Refrigerator
Ingredients
Filling
- 13.7 oz Condensed Milk (390g)
- 4 tbsp Unsweetened Cocoa Powder 1.4 oz (40g)
- 14.1 oz Heavy Cream (400g)
- 9.9 oz Chopped Milk Chocolate (280g)
Cake
- 7 oz Chopped Carrots (200g)
- 3 units Eggs
- 1 cup Sugar 7.9 oz (180g)
- 1/2 cup Oil 4 fl oz (120 mL)
- 1.5 cups All-Purpose Flour 6.35 oz (180g)
- 2 tsp Baking Powder 0.35 oz (10g)
Instructions
Filling
- In a saucepan off the heat, combine condensed milk and sifted cocoa powder. Mix well until be homogeneous.
- Add the heavy cream and mix well. Place on medium-low heat, stirring constantly.
- Once it starts to boil, cook for about 8 minutes.
- Remove from heat and add the chopped milk chocolate. Stir until the chocolate melts. This filling yields 32.8 oz (930g).
- 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.
- Cover with plastic wrap or a food storage bag in direct contact with the filling, and let it cool at room temperature.
Cake
- In a food processor or blender, combine the chopped carrots, eggs, sugar, and oil. Blend well.
- Add the all-purpose flour and baking powder, and mix with a spatula.
- 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.
- 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.
Assembly
- Take the pan in which the cake was baked and line it with a food-grade bag.
- Place a layer of cake at the bottom; it should be as smooth as possible.
- Add the 14.1 oz (400g) of filling.
- Add another slice of cake.
- Add the other 14.1 oz (400g) of filling.
- Add the final layer of cake.
- Cover and refrigerate for at least 2 hours.
- Unmold the cake by pulling the plastic bag.
- Turn it sideways to slice it without making a mess.
Packaging
- 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).
- Take a spatula and fold the cellophane paper; this will make it much easier.
- Cut the cake into slices about 0.8 inch (2 cm) thick and place it on the cellophane paper.
- Put the 4.6 oz (130g) of filling in a food-grade bag with a 1M tip and decorate the top.
- It’s very important to clean the knife after each cut.
- Fold the cellophane paper over the cake and use your fingers to gently make it stick.
- Seal it with tape; close the edges like a present and also use adhesive tape.
Notes
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.
