A new confectionery class! Chef Álvaro brings his best and most delicious Creamy Prestige Cake to today's class, perfect for festive occasions or for Make & Sell! We hope you enjoy and watch all the details of this successful recipe. 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 PARTY SNACKS I (baked/fried) - 42 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 ------------------------------------------------------------------------------------ CAKE PRESTÍGIO DE GALA CHOCOLATE MASS 3 large, whole eggs (total liquid of 150 ml) 1 teaspoon of vanilla essence 1 full teacup of refined sugar (200 g) ½ cup of corn oil (120 ml) 200 ml of filtered, hot water ¼ full teacup of Plein Arome 100% Callebaut cocoa powder (25 g) ¼ full teacup of 31.7% Callebaut chocolate powder (25 g) 1 ½ cup of wheat flour (180 g) 1 tablespoon of baking powder (10 g) 1 level teaspoon of baking soda (2 g) 1 pinch of Bombay Fleur de Sel PRESTÍGIO CREAM ¾ can of remaining condensed milk (300 g) ½ cup of coconut dry grated medium (50 g) 2 tablespoons cornstarch (20 g) 1 tablespoon wheat flour (15 g) 2 level tablespoons refined sugar (20 g) 225 ml UHT whole milk 1 tablespoon coconut liqueur (20 ml) 1 level teaspoon coconut essence (optional) 120 ml cold cream whipped into very soft whipped cream SYRUP FOR DRIZZLING ¼ can condensed milk (100 g) 50 ml boiling UHT whole milk 1 teaspoon coconut essence (optional) GANACHE FOR DECORATION 300 g Callebaut 40.7 milk chocolate callets 200 g UHT cream 1 dessert spoon corn syrup or clear glucose OTHER INGREDIENTS 75 g Callebaut 4D Chocolate Flakes (half-bitter) or grated dry coconut 1/3 cup (tea) of finely hydrated white coconut flakes (see details in the video) See all the details of the complete recipe through the video or, if you prefer, on the website http://alvarorodrigues.com.br/receitas/ CHEF'S TIPS The measuring cup used to prepare this recipe has 240 ml. The chocolate sponge cake can be baked in a pan with a diameter of 24 cm x 4 cm in height or, if you prefer, in three pans with a diameter of 20 cm (follow the instructions given in the video). The ganache should be cooled to room temperature. It is advisable to prepare it a few hours or even a day in advance. The nozzle used in the final decoration was the large pitanga or, if you prefer, use the large pearl (with a diameter of 1 cm). The assembled cake can be frozen for up to 60 days. The yield will be 12 servings (with a diameter of 20 cm). ------------------------------------------------------------------------------------ WATCH ALSO NEST MILK CAKE WITH STRAWBERRIES - • CHEF ÁLVARO RODRIGUES - NEST CAKE... BRIGADEIRO BIRTHDAY CAKE - • CHEF ÁLVARO RODRIGUES - BRIGADEI... STRAWBERRY CHEESECAKE - • CHEF ÁLVARO RODRIGUES - CHEESECAKE OF... CREAMY PASSION FRUIT ICE CREAM - • CHEF ÁLVARO RODRIGUES - PASSION FRUIT ICE CREAM... CHOCOLATE MOUSSE - • THE BEST CHOCOLATE MOUSSE PIE... BRIGADEIROS - • THE BEST OF ALL BRIGADEIROS! HERE... ICE LEMON PIE - • CHEF ÁLVARO RODRIGUES - ICE LEMON PIE...