Ingredients mixture to moist cake:
½ cup coconut milk
½ cup milk
1 ½ tablespoons sugar
Ingredients filling:
1 can condensed milk
1 tablespoon butter
100g grated coconut (Brazilian store)
Ingredients glaze:
3 tablespoons butter
8 tablespoons sugar
4 tablespoons cocoa powder
1 ½ cup milk
Ingredients decor:
2 – 3 boxes of BIS (Brazilian Store) (optional)
5’ – 6’ Ribbon any color (optional)
Chocolate sprinkles
Instructions mixture to moisten cake:
Just mix well all the ingredients and reserve.
Instructions filling:
In a sauce pan add condensed milk, butter and coconut.
Cook over medium heat, stirring all the time with a wood spoon.
When you can see the bottom of the pan while stirring, the filing is done. Reserve.
Instructions glaze:
In a sauce pan add butter, sugar, cocoa powder and milk.
Cook over medium heat, when it starts to boil reduce heat and sometimes stir it with a wood spoon.
It takes about 30 minutes to get thicker, and keep an eye on it, as it can boil over the pan.
Cool down before using it.
Assembly instructions:
Wait for cake to cool down completely. Slice it in the middle.
Pour 1/3 cup of mixture to moisten the bottom cake.
Spread filling over the bottom cake.
Add the top cake over bottom cake/filling.
Pour leftover mixture to moisten cake on top cake.
Setup BIS around cake.
Cover cake with cold glaze.
Add chocolate sprinkles over the top cake.
Refrigerate cake for 2 hours and add ribbon around it tied into a bow.
Keep cake refrigerated.
Bolo Prestígio Part 2 of 2 - Mixture to Moisten Cake,
Filling, Glaze and
Decorating
Hi Everyone,
The recipe for today is Bolo Prestígio. It is a decadent moist chocolate cake with coconut cream filing. It will be a 2 part recipe: part 1 – Chocolate Cake and part 2 – mixture to moisten cake, filling, glaze and decorating.
The mixture to moisten the cake should be kept in the refrigerator until used. The filing should be used warm, so it is easier to spread on the cake, and the glaze should be cold, as it becomes more thick and easier to spread on the cake.
Check this recipe out on the recipe page and watch my video on You Tube.