Sliced ​​Christmas Cake

cake dough

1. Microwave the butter, chopped Melken Milk Chocolate and 100% Melken Cocoa Powder for 60 seconds until completely melted. Reserve.
2. In a mixer fitted with the globe attachment, beat the eggs and sugars until light, pale and fluffy.
3. Remove from the mixer and add the chocolate, cocoa and butter mixture.
4. Add the dry ingredients, pecans, and finally the cream and orange liqueur.
5. Line a loaf pan or loaf pan with mold release agent and parchment paper.
6. Bake at 180°C for 35 to 40 minutes.
7. Remove from oven and leave 10 minutes in shape; then unmold and place on a grid/grill
to ventilate.
8. Once the dough is cool, divide it into 3 layers. Reserve

Filling

1. In a pan, add the condensed milk, the cream, the butter, the finely chopped candied fruits and the orange zest.
2. As soon as it comes off the bottom of the pan, remove from the heat and add the White Melken Chocolate.
3. Mix well until completely melted.
4. Wait to cool down to assemble your cake.

Mounting

1. In a saucepan, add half the sugar water.
2. Take to the fire until it opens boil.
3. Remove from heat and add the other half of cold water. Reserve.
4. Forge the same shape in which the cake was baked with plastic wrap.
5. Place a slice of cake at the bottom of the mold, wet it with syrup and place the candied fruit brigadeiro filling.
6. Repeat the process until you finish the 3 slices of cake.
7. Refrigerate for 2 h.
8. Remove from the fridge, spread the White Melken Ganache Cream all over the cake and cover with White Melken Granule.
9. Cut slices 3 cm wide, model 3 brigadeiros and a decoration made with White Melken Chocolate
and painted gold.
10.Finish in the appropriate packaging for the cake slices.