Ingredients
The following ingredients have 10 Servings
- 2 tbsp butter
- 2 (14oz) cans sweet condensed milk
- 6oz fresh raspberries, pureed
- 2 teaspoons vanilla extract
- 5 eggs, yolks and whites separated
- 1 cup sugar
- 1 cup oil
- 2 cups flour, sifted
- 1 cup milk
- 1 tablespoon baking powder
- Fresh berries to decorate
- Powdered sugar for dusting
- 1 cinnamon stick
- 1 1/2 cups water
- 1/3 cup sugar
Instruction
- In a small sauce pan mix the butter and the sweet condensed milk.
- Bring the sauce pan to the stove and heat it over medium-low heat.
- Cook it, mixing constantly (this is important, otherwise it will burn!) until it thickens and the brigadeiro starts to come off the bottom of the pan, about 10 minutes.
- Remove from heat.
- Add the raspberry puree and the vanilla extract and mix until incorporated. Reserve to cool.
- In a small saucepan, mix the water with the sugar and the cinnamon stick. Bring to a boil and let it boil until the sugar is dissolved. Cool to room temperature.
- Pre heat your oven to 350 degrees.
- Using your stand (or hand) mixer, beat the egg whites until stiff peaks form. Reserve.
- In your stand mixer, beat the egg yolks and the sugar until fluffy and pale yellow.
- With the mixer on slow speed, add the oil and continue beating until incorporated. Then, add the flour in 3 parts, alternating with the milk, beating just until incorporated. Do not overmix!
- Fold in the whipped egg whites delicately and, finally, the baking powder.
- Butter and flour 3 9-inch cake pans.
- Divide the batter between the 3 pans and bake at the preheated oven for about 20 minutes or until a tooth pick inserted in the middle of the cake comes out clean.
- Let the cake cool before assembling.
- Start with one sponge cake, moistening it with some of the sugar syrup. Then add 1/3 of the brigadeiro, spreading it evenly with a spatula.
- Repeat the steps above with the other two cakes, finalizing with raspberry brigadeiro and fresh berries to decorate.
- Dust with powdered sugar and serve!
