Directions
- Prepare the sponge cake: Preheat oven to 180°C (350°F). Grease and line two 25 cm (10-inch) round cake pans with parchment paper.
- In a blender, combine eggs, sugar, and salt. Beat on high speed for 10 minutes until pale and fluffy. Reduce speed slightly and add vanilla, beating another 10 minutes.
- Sift flour with baking powder. Whip milk with oil. Reduce blender speed to low (1/3) and alternate adding flour mixture and milk-oil mixture in three batches, starting and ending with flour. Mix gently until incorporated.
- Divide batter evenly between prepared pans. Bake for about 25 minutes, or until a toothpick inserted comes out clean. Allow to cool completely before filling.
- Prepare the truffle nest filling: In a blender, combine condensed milk and ice cream. Add powdered milk and dissolved gelatin, blend until smooth. Mix in melted white chocolate, then fold in whipped Chantilly cream. Freeze the filling for at least 2 hours to firm.
- Prepare dulce de leche mousse (optional): Cook condensed milk in a water bath until caramelized. In a bowl, mix with heavy cream. Beat egg whites with sugar to stiff peaks and fold into the condensed milk mixture. Chill before layering inside cake.
- Assemble the cake: Place one cake layer on a serving plate. Spread half of the truffle nest filling evenly. Add the second cake layer and cover with remaining filling. Chill to set for at least 2 hours.
- Decorate: Form a nest on top using milk brigadeiros. Optionally pipe additional whipped cream around the edges. Garnish with chocolate shavings or edible decorations as desired.
Recipe Details
- Prep Time: 45 minutes
- Bake Time: 25 minutes
- Chill/Freeze Time: 2–3 hours
- Total Time: 3 hours 10 minutes
- Servings: 12
- Difficulty: Medium
Variations & Substitutions
- Substitute the white chocolate in the filling with milk or dark chocolate for a richer flavor.
- Use homemade ice cream for a fresher taste.
- Add finely chopped nuts or caramel pieces in the filling for extra texture.
Serving Suggestions
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