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!
Prep Time1 hourhr10 minutesmins
Cook Time3 hourshrs40 minutesmins
Total Time4 hourshrs50 minutesmins
Servings: 10slices
Calories: 630kcal
Equipment
Stove
Oven
Blender
Refrigerator
Ingredients
Filling
13.7ozCondensed Milk(390g)
4tbspUnsweetened Cocoa Powder1.4 oz (40g)
14.1ozHeavy Cream(400g)
9.9ozChopped Milk Chocolate(280g)
Cake
7ozChopped Carrots(200g)
3unitsEggs
1cupSugar7.9 oz (180g)
1/2cupOil4 fl oz (120 mL)
1.5cupsAll-Purpose Flour6.35 oz (180g)
2tspBaking Powder0.35 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.