Este bolo de leite condensado é uma criação elegante que combina uma massa clássica com um recheio cremoso e uma decoração impressionante. A técnica de usar o peso dos ovos como medida garante sempre as proporções correctas, enquanto o recheio cremoso com avelãs cria uma textura irresistível que contrasta com a leveza da massa tipo pão-de-ló.

Preparação

  • 5 ovos,
  • o peso de 3 ovos em açúcar,
  • o peso de 2 ovos em farinha (inclui 1 colher sopa de farinha maizena),
  • fermento q.b.
  1. Bater as gemas com o açúcar e envolver cuidadosamente com as claras batidas em castelo e a farinha/fermento peneirados. Levar ao forno.
  2. Cortar o bolo ao meio e retirar um pouco do interior para colocar o recheio.
  3. Recheio, leite condensado, leite, farinha maizena (para engrossar), avelã picada e o miolo do bolo (que se retirou). (quantidades a olho)
  4. Cobertura, natas batidas em castelo com um pouco de açúcar. Como tinha uma bisnaga de caramelo aproveitei para fazer as linhas e depois, com cuidado, usei a ponta de uma faca para fazer o efeito do bolo.
  5. Nos paus das espetadas coloca-se uma avelã. De seguida molha-se bem no caramelo (caseiro) e coloca-se o pau seguro na bancada de maneira ao caramelo escorrer (como mostra a foto). Espera-se que seque bem, retira-se com cuidado as avelãs para não se partirem e já está! Uns lindos enfeites e saborosos =)

Here’s the English version of this sophisticated condensed milk cake below

Condensed Milk Cake

This elegant layered cake showcases the versatility of condensed milk in both filling and decoration, creating a dessert that’s as beautiful to look at as it is delicious to eat. The traditional sponge made using the weight-of-eggs method ensures perfect proportions every time, whilst the creative caramel decorations add a professional patisserie touch that transforms this into a true showstopper.

What makes this cake particularly special is the ingenious use of the scooped-out cake crumbs in the filling, ensuring nothing goes to waste whilst adding textural interest. The combination of condensed milk custard and chopped hazelnuts creates a luxurious filling that’s neither too sweet nor too heavy. The caramel threadwork decoration requires patience but creates stunning results – the kind of finishing touch that makes guests think you’re a professional baker.

Ingredients

  • 5 eggs
  • Sugar equivalent to the weight of 3 eggs
  • Flour equivalent to the weight of 2 eggs (including 1 tablespoon cornflour)
  • Baking powder to taste

Method

  1. Beat the egg yolks with sugar and carefully fold in the egg whites beaten to stiff peaks and the sifted flour/baking powder. Bake in the oven.
  2. Cut the cake in half and remove some of the interior to make space for the filling.
  3. For the filling: condensed milk, milk, cornflour (to thicken), chopped hazelnuts and the cake crumbs (quantities by eye).
  4. For the topping: whipped cream with a little sugar. As I had a tube of caramel, I used it to make lines and then carefully used the tip of a knife to create the feathered effect on the cake.
  5. Thread hazelnuts onto cocktail sticks. Dip thoroughly in homemade caramel and hold the stick vertically so the caramel drips down (as shown in the photo). Wait for it to dry completely, then carefully remove the hazelnuts without breaking them. Beautiful and delicious decorations!
  6. For the filling: condensed milk, milk, cornflour (to thicken), chopped hazelnuts and the cake crumbs (quantities to taste).