Triple Brigadeiro Cake

Triple Brigadier Cake Dough

1. Grease and flour 3 (three) 20cm molds. Preheat the oven to 180°C.
2. Place all ingredients in a blender and blend until smooth.
3. Pour the batter into the tins and bake for 40 minutes or until it is firm to the touch and pulls away from the sides.

Filling

1. In a mixer fitted with a paddle attachment, mix the butter, vanilla, salt and part of the Confectioner Impalpable Sugar until obtaining a smooth cream.

2. Continue alternating the cream cheese and the remaining icing sugar until everything is incorporated.
3. Add the Cocoa Powder Melken 100% and beat until incorporated into the cream.
4. Take it to freeze and book.

Roofing and Decoration

1. Place half of the Melken Semi-Bitter Granule in a plastic bag, add the sparkling powder and close the lid.
mouth of the bag. Shake to dye all the Granulé.
2. Roll up 25 10 g brigadeiros and wrap them in the Granulé Melken Half Bitter that you have just dyed and set aside.
3. Shape the final 25 brigadeiros with the Undyed Melken Melken Granule and set aside.
4. Melt and season the Melken Semisweet Chocolate, prepare the lollipops in an acetate mold
in the form of a numeral, take it to crystallize and set aside

Assembly

1. Place the first cake dough on a board, place half of the filling and spread it out, almost reaching the edges.
2. Arrange the sparkling brigadeiros on the edge of the cake.
3. Place the other cake disc, spread the filling and arrange the brigadeiros with the undyed granule.
4. Place the last layer of cake and make pitangas with the brigadeiro on top of the Triple Brigadeiro Cake, pulling from the
end of the rim inwards. Arrange the remaining brigadeiros on top of the cake and place the numeral 40 in the center, sticking the toothpicks into the dough.