I already told you that I have a project to make recipes with Maxxiovos products, right? I made this cake using OvoPan, which is dehydrated egg, but the original recipe for the dough is Luzia’s “Bolo de Nada”, which I adapted to make a chocolate dough. The coolest thing about this cake is the way it is made so that it has these zebra-like stripes and you can make it with any two flavors. Let’s take note:
Dough Ingredients:
36g of Ovopan + 114ml of water (or 3 eggs);
1 cup. (tea) milk (240ml);
1 col. vanilla essence (tea);
1/2 cup. (tea) oil;
2 cups. (tea) sugar;
2 and 1/2 cup. (tea) flour;
1 cabbage (soup) of chemical ferment;
1/4 cup. (tea) cocoa powder (100%).
Coverage Ingredients:
1 can of condensed milk;
2 col. (soup) chocolate powder 50%;
1 cabbage manteiga (soup)
1 col. sour cream (soup);
Grated milk chocolate to decorate.
I didn’t use a mixer or a blender to make the dough. I just mixed all the ingredients (except the cocoa), then divided the dough into two and added the cocoa.
The topping is a soft brigadeiro with all the ingredients and grated chocolate on top.
The image above gives you an idea of how the cake is placed in the pan. It’s an image from Pinterest because I didn’t have a step-by-step photo, but if you want to see in detail the preparation of this cake to understand how to make the stripes, just watch:
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