Bento Cake Melken

Tempo de preparo 1 hour and 30 minutes
Rende até 6 cakes
Compartilhar essa receita

Sobre a receita

This Bento Cake Melken recipe was developed in our late 40 year recipe



  • unsalted butter (1 cup)
  • Refined sugar (1 ½ cup of tea)
  • 3 eggs
  • Wheat flour (¾ cup of tea)
  • Baking powder (1 tbsp)
  • Whole milk (1 cup of tea)
  • Cocoa Powder Melken 100% (2 tablespoons)
  • Stuffing and Topping:

  • Melken Semisweet Chocolate (1 cup of tea)
  • Creme de leite UHT (1/2 xícara de chá)
  • Chantilly (milk cream whipped to a firm point) 1 cup of tea
  • 150g Milk Melken granules
  • 6 Printed rice paper discs

Modo de preparo

Cake dough

1. In a mixer, add the butter, sugar and eggs and beat until creamy.
2. Then add the flour, Cocoa Powder Melken 100% and baking powder and mix well. Then add the milk and stir once more until you get a dough.
3. Divide the dough into 6 round rings of 10 cm.
4. Bake in a preheated oven at 180°C for 20 minutes or until the pastry is set.

Stuffing and Topping

1. Melt the Melken Semisweet Chocolate according to package instructions.
2. Add the cream and stir until you get a ganache.
3. Then add the beaten whipped cream and stir until you get a mousse.


1. Assemble the cake with two layers of dough and one of mousse, take it to the freezer for 30 minutes.
2. Remove from the freezer and smooth the cake with the mousse.
3. Apply the rice paper above the cake and the Granulé Melken à Leite on the side