Brigadeiro Cake

Posted on: Friday, December 30, 2011

New Year’s Eve is steeped in sparkle, cheer, and tradition. In Spain, party-goers try to eat twelve grapes at the stroke of midnight (we both tried while celebrating outside of Madrid three years ago and failed). On New Year’s Day, people in our hometown of Manchester-by-the Sea run into the freezing cold water at Singing Beach. Greek families share the tradition of cutting a New Year’s cake. Since we can remember, our Yia Yia always put a dime in a basic, yellow sheet cake. She cut it into equal slices and passed them out at random. Whoever got the special dime would have good luck for the rest of the year. While in Spain for New Year’s with out best friend, Kimmy, we made the impromptu decision to bake a boxed brownie mix, put a dime in it, and split it three ways. Wherever we are for New Year’s, our family has kept this tradition.

Over Thanksgiving, a friend of ours from Brazil graciously made an array of wonderfully colorful and delicious treats that popped off a white platter. She explained that the small bites were called “brigadeiros,” decadent Brazilian bonbons usually served at special gatherings. The tiny truffles were so rich and so contagious. We were instantly obsessed and curious how they were made. To our delight, she explained that the brigadeiro base can be made into a frosting, as a topping for a cake.

Almost immediately, our minds started spinning as to how we could attempt to make the cake on New Year’s Day. The finished product was equally as decadent and was a firework display of sprinkles.

Brigadeiro Cake
 

Brigadeiro Frosting
8 tablespoons of cocoa powder
2 T butter
1/4 c milk
2 cans of sweet and condensed milk
assorted confetti colored sprinkles

Yellow Cake Recipe
We used the vanilla Cupcake Base we used for the Folly Cove Rum Apple Shortcakes (adapted from the Joy of Baking)

How to Prepare:

Over medium low heat, combine all ingredients. Stir until the mixture is combined, about 8-10 minutes. Remove the brigadeiro from the heat and let sit until slightly thickened .Pour half the brigadeiro over the first layer of the cake, add the second layer of cake and cover with the remaining brigadeiro, making sure to cover the sides. Cover the entire cake with sprinkles and refrigerate until ready to serve.

Happy New Year!


0 comments:

Post a Comment

twin tastes All rights reserved © Blog Milk Powered by Blogger