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Morango truffled cake

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1 packet of maisena biscoito (200g)
3 colheres (soup) of butter
1 clear
250g of morangos cut ao meio Chocolate em pó for polvilhar recheio
1 can of condensed milk
1 xícara (chá) of milk
2 colheres (soup) of maisena
1 butter colher (soup)
1 gem Coverage
2 xícaras (chá) chopped medium bitter chocolate
1 box of cream of milk (200g)
1 colher (soup) of rum

preparation mode

Crush the non-liquidifying biscuit, using the press key. Clear in a tigela and mix the butter and the clear to form a wet farofa. Back on the bottom and side of a shape of 24cm in diameter, opening like fingers.

Mild in the medium oven, pre-heated, for 8 minutes or until you sign. Remove and reserve. For the frying, put all the ingredients on a medium heat, mixing until thickened. Let cool and flatten over the dough.

Spread the morangos over or creme and reserve. Melt the chocolate in a bain-marie and mix with the cream of milk and the rum.

Espalhe on os morangos and leve à geladeira for 2 hours. Unformed, powdered with chocolate in po and serve.

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