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Title: Brazilian Prestige Cake
Categories: Latino Cake
Yield: 4 Servings
| Cake: | ||
| 6 | Eggs | |
| 2 1/2 | c | Sugar |
| 2 1/2 | c | Flour |
| 1 | c | Boiling milk |
| 4 | tb | Cocoa |
| 1 | tb | Baking powder |
| Filling: | ||
| 1 | c | Sugar |
| 1/2 | c | Water |
| 1 | c | Freshly grated coconut |
| 1 | cn | Sweetened condensed milk |
| Chocolate topping: | ||
| 1 | cn | Sweetened condensed milk |
| 4 | tb | Cocoa |
| 1 | tb | Butter |
Cake: Sift the dry ingredients but the sugar. Beat the yolks with the sugar until fluffy lemony colored. Beat in the boiling milk alternating it with the flour and the cocoa. Whip whites until they form soft peaks and fold them into the mixture. Bake in a preheated 350 F oven until a toothpick inserted in the middle of the cake, comes out clean.
Filling: Mix sugar and water and cook stirring until sugar is dissolved. Continue cooking over low heat until it begins to thicken. Add the rest of the ingredients and continue cooking over low heat until thick. Let cool.
Topping: Stir together all the ingredients and cook over low heat, stirring, for 5 minutes. Let cool.
Assembling: Cut cake in half horizontally, and spread a thick layer of the filling. Top with the second half. Spread chocolate topping. Decorate with white and dark chocolate shavings.
From: Leon & Miriam Posvolsky
From: Jim Weller Date: 07-16-98 (23:21) The Once And Future Legend (1) Cooking
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