Brazilian recipe
Sonho de Valsa Chocolate Layer Cake (Torta de sonho de valsa)
This indulgent candy bar cake is a classic Brazilian chilled dessert, loved for its velvety texture and simple, layered preparation.
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Ingredients
2 cans of sweetened condensed milk
1 can of table cream
500 ml whole milk
2 eggs
4 tablespoons cocoa-based chocolate drink mix
4 tablespoons margarine
4 tablespoons sugar
6 Sonho de Valsa bonbons (wafer bonbons filled with nut cream and coated in chocolate)
1 can of table cream
500 ml whole milk
2 eggs
4 tablespoons cocoa-based chocolate drink mix
4 tablespoons margarine
4 tablespoons sugar
6 Sonho de Valsa bonbons (wafer bonbons filled with nut cream and coated in chocolate)
Where to find ingredients
You can find these ingredients at general grocery stores or smaller markets in the Federated States of Micronesia. Condensed milk and table cream are typically located in the baking or canned goods aisles. For Sonho de Valsa, if unavailable, you may substitute with any premium wafer-based chocolate-covered candy as a substitute, though the original is preferred for authenticity.
Preparation method
- For the first layer, mix 1 can of the condensed milk with half of the whole milk.
- Add the egg yolks and 2 tablespoons of margarine.
- Cook over medium heat, stirring constantly, until a thick cream forms.
- Pour this cream base into a serving dish.
- Chop 2 bonbons, distribute them over the cream, and place in the freezer to set.
- For the second layer, combine the second can of condensed milk with the remaining milk.
- Add the other 2 tablespoons of margarine and the chocolate drink mix.
- Heat while stirring until it becomes a creamy brigadeiro texture, being careful not to let it thicken too much.
- Spread this chocolate layer over the first layer once it has firmed up in the dish.
- Distribute 2 more chopped bonbons over this layer.
- Return to the freezer for a short while to ensure the layers remain distinct.
- For the third layer, whip the egg whites until stiff peaks form.
- Incorporate the sugar, then gently fold in the table cream.
- Spread this airy topping over the previous layers.
- Finish by decorating the top with the final 2 chopped bonbons.
- Keep in the freezer until ready to serve.
Observations
This dessert is assembled in three distinct, luscious layers, making it an ideal choice for special gatherings. The key to success is patience: ensure each layer is properly chilled before moving on to the next to maintain perfect structural definition.
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