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Learn the exact quantities and how to prepare the chocolate sponge cake, Ninho filling with grapes, Brigadeiro topping in 2 points and decoration. All the step by step so you don't make mistakes anymore! WOULD YOU LIKE TO PURCHASE MY BOOKS? Just click on the link below: https://wa.me/5511958728373 WE HAVE 8 BOOK THEMES: *Gourmet Brigadeiro *Broths and Soups *Cake Fillings *Cake Doughs and Toppings *Slice Cake *Artisanal and stuffed Panettone Easter 2024 Complete Chocolate Manual Easter Module Spoon Eggs and Jar Egg ************************************** And if you want to know more about my work and Mago products, just access the links below 😉 / chefclaraguimaraes / magoindustria To buy the Mago products that I used in this video, just click on the link! https://loja.mago.com.br/ ************************************ Chocolate sponge cake 15x8 or 13x10 pan 2 eggs 100 g of sugar 20 ml of warm water 20 g of chocolate powder 50% cocoa 1 dessert spoon of oil 1 coffee spoon of vanilla essence 100 g of wheat flour 1 tea spoon of baking powder ***************************** Nest Filling 200 g of condensed milk 200 g of cream 50 g of milk powder 150 g of Thompson grapes ****IF YOU ARE NOT GOING TO USE GRAPES OR OTHER FRUIT, INCREASE 100 G. OF CONDENSED MILK AND 100 G. OF CREAM ******************************** Neutral Syrup: 130 ml of water 1 tablespoon of sugar (25 g) 1 tablespoon (coffee) vanilla essence **************************** Brigadeiro Topping: 150 g. condensed milk 150 g. cream 10 g. 50% chocolate powder ** 50 g. Gourmet milk sprinkles