Today is the day of a pastry class! Chef Álvaro Rodrigues brings you one of his best recipes for Ninho Milk Cake with Strawberries. We hope you make the most of the video content and prepare this delicious ice cream cake for your family or clients. A big hug and see you soon! Visit our website and discover a multitude of other recipes available http://alvarorodrigues.com.br/ ------------------------------------------------------------------------------------ Contact for new partnerships WhatsApp (11) 95551-0698 ------------------------------------------------------------------------------------ Follow us also on Instagram / chefalvarorodrigues ------------------------------------------------------------------------------------ Bound booklets related to the theme PARTY CAKES - 30 RECIPES CAFETERIA CAKES - 40 RECIPES GOLD COLLECTION - 50 RECIPES For more information contact us on WhatsApp (11) 95551-0698 ------------------------------------------------------------------------------------ RECIPE PARTNERS Bombay - https://www.bombayhs.com.br/ Callebaut - https://www.callebaut.com/pt-BR Distillerie Stock - http://www.stockdobrasil.com.br/ ------------------------------------------------------------------------------------ TRUFFLED NEST CAKE WITH STRAWBERRY INGREDIENTS 4 large whole eggs (total liquid of 200 ml) 1 cup (tea) full of sifted refined sugar (200 g) 1 teaspoon (tea) of vanilla essence 100 ml of hot filtered water 1 tablespoon (soup) of corn oil (15 ml) 1 ½ cup (tea) of sifted wheat flour (180 g) ½ cup (tea) of cornstarch (50 g) 1 shallow tablespoon (soup) of baking powder (10 g) 1 pinch of salt SYRUP FOR DRINK 250 g of ripe strawberries, washed and mashed 75 g of refined sugar or icing sugar 25 ml of Strawberry liqueur Stock (optional) TRUFFLED CREAM WITH NESTLE MILK 400 g of Callebaut 33.1% white chocolate callets 200 g of UHT or canned cream and with the whey ½ cup (tea) full of Ninho Integral milk (60 g) 1 teaspoon of strawberry essence (optional) 1 tablespoon of Stock Strawberry liqueur (optional) 200 g of whipped cream to 90% (soft point) FILLING 200 g of washed/chopped strawberries and sprinkled with sugar TOPPING/DECORATION 250 g of whipped cream, beaten normally Strawberries cut in half/gloss jelly (optional) Fresh mint leaves CHOCOLATE CAVIAR 100 g of Callebaut 33.1% white chocolate callets 1 tablespoon of Ninho powdered milk (10/15 g) See all the details of the complete recipe through the video or, if you prefer, through the website http://alvarorodrigues.com.br/receitas/ CHEF'S TIPS The measuring cup used to prepare this recipe has 240 ml. The sponge cake should be baked in a pan measuring 25/26 cm in diameter x 5 cm in height or, if preferred, in two smaller pans, one measuring 20 cm in diameter and the other measuring 15 cm in diameter x 5 cm in height. The oven should be preheated to 170ºC and the average baking time will be 30/35 minutes or until a toothpick inserted comes out clean. The yield will be 16 slices (entire recipe) and it can be frozen for up to 60 days. ------------------------------------------------------------------------------------ WATCH ALSO BRIGADEIRO BIRTHDAY CAKE - • CHEF ÁLVARO RODRIGUES - BRIGADEIRO CAKE... ORANGE CAKE - • THE BEST ORANGE CAKE WITH SAUCE... COCONUT MARBLE CAKE - • COCONUT MARBLE ICED CAKE (WRAPPED IN... CHOCOLATE MOUSSE - • THE BEST CHOCOLATE MOUSSE PIE EVER... BRIGADEIROS - • THE BEST OF ALL BRIGADEIROS! HERE...