Brazilian recipe
Sonho de Valsa Chocolate Layer Cake (Torta de sonho de valsa)
This classic Brazilian bombom pie is a beloved treat, cherished for its rich, creamy layers and straightforward preparation.
0.0 / 5 by 0 Reviews
Ingredients
2 cans sweetened condensed milk
1 can table cream (creme de leite)
500 ml whole milk
2 eggs
4 tablespoons cocoa powder mix
4 tablespoons margarine
4 tablespoons sugar
6 wafer-style chocolate hazelnut cream bonbons
1 can table cream (creme de leite)
500 ml whole milk
2 eggs
4 tablespoons cocoa powder mix
4 tablespoons margarine
4 tablespoons sugar
6 wafer-style chocolate hazelnut cream bonbons
Where to find ingredients
Condensed milk and table cream are typically found in the baking or canned goods aisles of local Kiribati general stores. Cocoa powder mix is widely available in the beverage section. Wafer bonbons can be substituted with high-quality chocolate hazelnut truffles if needed.
Preparation method
- For the first layer, combine one can of condensed milk with half the whole milk.
- Whisk in the two egg yolks and two tablespoons of margarine.
- Cook over medium heat, stirring constantly, until the custard thickens.
- Pour this custard into a serving dish.
- Top with two chopped bonbons and place in the freezer to set.
- For the second layer, whisk the second can of condensed milk with the remaining milk.
- Add the remaining two tablespoons of margarine and the cocoa powder mix.
- Cook over heat, stirring until a smooth, creamy chocolate fudge consistency is reached, avoiding over-thickening.
- Spread the chocolate fudge over the firm first layer.
- Sprinkle two more chopped bonbons over this layer.
- Return to the freezer for a brief period to ensure the layers stay distinct.
- For the third layer, beat the egg whites until stiff peaks form.
- Fold in the sugar and then gently incorporate the table cream.
- Spread this airy topping over the previous layers.
- Finish by decorating with the final two chopped bonbons.
- Keep in the freezer until ready to serve.
Observations
This layered dessert is composed of three distinct strata, making it an excellent choice for special occasions. The key to success is allowing sufficient chilling time between layers to ensure a clean, well-defined structure when serving.
Ratings and comments