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1 can of condensed milk
2 tablespoons of powdered milk
1 tablespoon butter
1/2 can of cream without whey
1 box of strawberries .

Sponge cake:

5 units of egg white beaten into snow
5 units of egg yolk
2 cups of tea
1 3/4 cups wheat flour
1/2 cup powdered chocolate (powder)
3/4 cup (tea) of milk
1 tablespoon baking powder .

Chocolate Ganache:

1 1/2 cups (tea) milk chocolate
1 can of serum-free cream .


1- In a saucepan, pour the condensed milk, butter and powdered milk.

2- Stir until it becomes a brigadeiro point and separate from the pan.

3- Add the cream and stir until smooth.

4- reserve. .

Sponge cake:

1- Beat the egg whites until they triple their size.

2- Add the egg yolks and sugar.

3- Keep banting.

4- Alternate dry and wet ingredients: flour, milk and chocolate powder.

5- Do this procedure until you finish the ingredients.

6- Finally, add the yeast.

7- Grease a medium round skillet with butter and chocolate powder.

8- Pour the batter into the pan.

9- Bake at 180 ° C for 30-35 minutes. .

Chocolate Ganache:

1- Melt the chocolate in a bain-marie.

2- Once it has completely melted, add the cream.

3- reserve. .


1- Remove the cake from the oven.

2-Unmold as soon as it cools down.

3- With a knife, make a circle in the center of the cake and remove the crumb.

4- Cut the strawberries in half.

5- Wipe them with paper towels to remove excess moisture.

6- Mix the strawberries in the white brigadeiro.

7- Place the filling in the center of the cake.

8- Cover the center of the cake.

9- Apply a layer of chocolate ganache to cover the cake.

10- Make another layer of ghana

11- Decorate with chocolates and strawberries on top.

12- Serve immediately.

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