Cone Cake with Orange and Brigadeiro

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This Orange and Brigadeiro Cone Cake recipe was developed for our food service audience


  • Cake:
  • 2 pear orange units
  • 2 Eggs
  • 455g Sugar
  • 485g Flour
  • 20g Chemical baking powder
  • Cones:
  • 90 Units Ice Cream Cones Dipped in White Top Coating
  • assemblies:
  • 1010g Melken Chocolate Flavor Brigadeiro 1,005kg
  • 405g Orange Juice
  • orange zest
  • 250g Crispy Colored Confectioner Granules

Modo de preparo


1. Wash the oranges well, dry them and cut them into four parts, removing the seeds.

2. Put the oranges, eggs, sugar and oil in the blender and beat well until the mixture is homogeneous.

3. Pour the mixture over the sifted flour and baking powder and mix well.

4. Fill ¾ of the capacity of small cupcake molds with the batter.

5. Bake in a preheated oven (180°C) for 15 minutes or until a toothpick comes out clean and dry when inserted. Remove from the oven and let cool on a wire rack.



6. Beat the Melken Brigadeiro, orange juice and orange zest at low speed until smooth.

7. Increase the speed and blend until light and airy.

8. Place in a sleeve fitted with a pastry tip and set aside.



9. Fill about ¾ of the cavity of the cones with the brigadeiro cream. Remove the paper form from the baked dumplings and fit them inside the cone, leaving the top part out.

10.Finish by decorating with the remaining brigadeiro cream and the Confectioner Colored Sprinkles.


  • Para deixar a decoração mais alegre, utilize o Granulado Crocante Colorido Confeiteiro. Para colorir a Cobertura Top Branca antes de banhar os cones, utilize corante lipossolúvel próprio para chocolate.