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I'm sorry it took so long to post again! Everyday I have the sensation that I have less time and in the little time I have I only want to rest! I think the biggest challenge nowadays is to know exactly what to do with your time and take a little bit to make something that gives you pleasure. Like blogging!
This cake I made for my dad's birthday last week. I learned to make this cake at the cake decoration lessons that I took last month. Originally it was made in two square pans, but since I don't have the square pans, I decided to make something like a strawberries basket.
Everybody loved it!
For the cake:
6 eggs (egg yolks and egg whites separated)
1 cup of water at room temperature
1 pinch of salt
2 cups sugar
1 cup corn starch (sifted)
2 cups all purpose flour (sifted)
5 ts baking powder
Pre-heat the oven at 350°F.
Beat the egg whites with salt untill firm picks, add ½ cup sugar, beat for more one minute and set aside.
Beat the egg yolks with the water for 5 minutes, add the sugar, corn starch, flour and baking powder. Without using a stand mixer, carefully add the meringue to the dough.
Use a 20 cm diameter pan and a 40 cm diameter pan. Distribute the dough equally. Bake for 30 minutes or until light gold in the edges and dry inside.
For the chocolate dough you only have to substitute ½ cup of flour for ½ cup cocoa powder.
Prepare like the regular dough, using the same pans and set aside.
3 recipes of Brigadeiro – Brazillian Chocolate Fugde and 3 recipes of Brazilian White Chocolate Fudge. It’s important to make the brigadeiro less thick than the rolling ponto.
1 cup sugar
2 cups water
Cinamon and cloves
Mix all the ingredients and let simmer for 15 minutes, without stirring.
Let cold and set aside.
Assemble the cake:
Use the same pans that you use to make the cakes. Begin with the chocolate dough, drop the syrup and fill with the white fudge. Then take the yellow dough, drop with syrup and fill with the chocolate fudge. Continue until end the dougs.
Make the same way for the smaller cake.
Put the cakes at fridge overnight.
To the fondant top
3 packages brown pré-made fondant or tint a white pré-made fondant.
Put the large cake over the dish you Will serve it. Cover both the cakes with buttercream icing.Knead the fondant until it is a workable consistency.
Lightly dust your smooth work surface and your rolling pin with confectioners' sugar to prevent sticking. Roll out fondant sized to your cake. To keep fondant from sticking, lift and move as you roll. Add more confectioners' sugar if needed. Gently lift fondant over rolling pin or slip cake circle under fondant to move; position on cake. Shape fondant to sides of cake and trim off excess fondant using a spatula or sharp knife. Measure your side cake. Using a tool decorate your cake like a basket. With water, glue the basket decorated fondant in the side of the cake. Let 1cm up and using your fingers knead the edges. Decorate the small cake over a cardboard plate and cut the edges.
To stabilize tiers further, sharpen one end of a wooden dowel rod and push it through the large cake. Position the small cake over the large, centering.
Decorate with the strawberries!