Carrot Boot Cake Stuffed with Brigadeiro

cone

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

Mounting

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