CAKE FOR MY 55TH BIRTHDAY PARTY! FOLLOW EVERYTHING FROM THIS DAY! - Isamara Amâncio

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Isamara Amâncio

Published on Jul 3, 2023
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Get my Annual ONLINE COURSE Plan: http://isamaraamanciocursosonline.com.br​ ON THE 23RD I TURNED 55 AND I WANT TO SHARE MY BIRTHDAY WITH YOU! AND THE CAKE TOO! Isamara Amâncio My cup is 210 ml INGREDIENTS: ISAMARA AMâncio BIRTHDAY CAKE SPONGE CAKE INGREDIENTS 4 eggs 200 grams 1 and ½ cups (tea) of sugar 275 grams 1 teaspoon (tea) of vanilla essence ½ cup (tea) of hot water 110 ml 2 cups (tea) of wheat flour 270 grams 1 level tablespoon (soup spoon) of baking powder 14 grams CHOCOLATE SPONGE CAKE INGREDIENTS 4 eggs 200 grams 1 and ½ cups (tea) of sugar 275 grams 1 teaspoon (tea) of vanilla essence ½ cup (tea) of hot water 110 ml 1 and ½ cups (tea) of wheat flour 205 grams ½ cup (tea) of chocolate powder 105 grams 1 level tablespoon of baking powder 14 grams EGG SWEET INGREDIENTS 2 cups (tea) of sugar 370 grams 1 cup (tea) of water 210 ml 18 sifted egg yolks 270 grams (I used 9 free-range egg yolks and 9 farm egg yolks) ½ cup (tea) of coconut milk 110 ml ½ level tablespoon of wheat flour (optional) ½ level tablespoon of vanilla essence PLUMS IN SYRUP (optional) INGREDIENTS ½ cup (tea) of sugar 95 grams ½ cup (tea) of water 110 ml 18 pitted plums SYRUP TO WATER THE CAKE ½ cup (tea) of condensed milk 110 ml 1 cup (tea) of milk 210 ml (use 70 ml for each layer of cake or ⅓ cup) FOR ASSEMBLY AND DECORATION OF THE CAKE I USED 220 grams of Pé de moleque (broken or chopped) 60 grams of Meringue 600 ml of Chantilly (measure liquid and beat very cold) I used nozzle 4B for assembly and nozzle pitanga 21 for decoration HOW TO MAKE - Follow the step by step in the video. Thank you very much! Check out more tips, recipes and ONLINE COURSES on the website: http://www.isamaraamancio.com.br​​ ​ ​Contact for partnerships: [email protected] Instagram: / isamaraaman. . ​ #bolodeaniversario #isamaraamancio​

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