360g self-rising wheat flour
170g of Eggs
110ml of Oil
200ml of Water
200g Whole Milk Powder Camponesa
380g refined sugar
1 pinch of salt
1 box of Whole Condensed Milk Camponesa 395g
1 box and ½ of Milk Cream Camponesa 200g
50g unsalted butter Camponesa
80g Whole Milk Powder Camponesa
Add the eggs and sugar to the mixer and beat at maximum speed until fluffy and whitish.
Add oil and beat just until incorporated. Dissolve the Powdered Milk Camponesa and book.
Add wheat flour, salt alternately with milk to the cream of eggs, sugar and oil. Transfer to the pre-greased shape of your choice and take it to the preheated oven until you do the toothpick test and come out clean.
Add all the ingredients in the pan and stir with the fouet to dissolve well.
Stir with the spatula in the middle and sides so as not to stick. When it starts to boil, stir for another 2 minutes and turn off the heat. Transfer to a container and apply to the still warm cake.
75 minutes
10 pieces
SAC: 0800 709 4969
Email: [email protected]
SAC: 0800 709 4969
Email: [email protected]
Media Relation
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WEDOPR
Juliana Bomfim
[email protected]
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The Ministry of Health informs: breastfeeding prevents infections and allergies and is recommended up to 02 (two) years of age or more.
