Carrot Boot Cake Stuffed with Brigadeiro

Tempo de preparo 4 hours
Rende até 2 football boots
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Sobre a receita

This recipe for Carrot Boot Cake Stuffed with Brigadeiro was developed in our end-of-year recipes


  • Cone:
  • 250g Top Coverage to Milk
  • Dough:
  • 270g carrots
  • 180g oil
  • 150g eggs
  • 240g sugar
  • 250g Flour
  • 15g Baking powder
  • brigadeiro cream:
  • 200g Brigadeiro Melken
  • 50g UHT milk cream
  • 25g Cocoa Powder Melken 100%

Modo de preparo


1. Melt the TOP Milk Coating according to package instructions.
2. Mold the shells into the desired shape.

cake dough

1. In a blender, place the washed carrots, oil, sugar and eggs.
2. Beat well until the mixture is smooth and homogeneous.
3. Transfer from the blender to a bowl and mix the wheat flour and
yeast with the aid of a wire whisk (fouet) to avoid lumps.
4. In a form (English cake) already greased and lined with butter paper, pour the dough and bake in oven at 180°C for approximately 35 to 40 minutes.
5. Remove from oven once ready. Rest in the mold for 10 minutes, unmold the cake onto a grid and wait to cool down.


brigadeiro cream

1. Place the Melken Brigadeiro in a bowl and add the milk cream and Cocoa Powder Melken 100%
2. Mix well with the aid of a wire whisk (fouet) and set aside


1. With the TOP Milk Coverage cone ready, add a layer of cream
brigadeiro at the bottom of the cone.
2. Cover with a slice of cake and alternate between the cream and the cake until you fill the entire mold (see step-by-step photos).
3. Finish the shoelace with chocolate for modeling