Caseirinho with powdered milk brigadeiro topping

Ingredients

  • 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

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Preparation

1

Add the eggs and sugar to the mixer and beat at maximum speed until fluffy and whitish.

2

Add oil and beat just until incorporated. Dissolve the Powdered Milk Camponesa and book.

3

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.

4

Add all the ingredients in the pan and stir with the fouet to dissolve well.

5

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

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