Brazilian recipe
Sonho de Valsa Pie (Torta de sonho de valsa)
This bonbon pie is a classic Brazilian dessert, loved for its creamy texture and simple preparation.
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Ingredients
2 cans sweetened condensed milk
1 can cream
1/2 litre whole milk
2 eggs
4 tbsp chocolate drink powder
4 tbsp margarine
4 tbsp sugar
6 wafer bonbons filled with cashew cream and coated in chocolate
1 can cream
1/2 litre whole milk
2 eggs
4 tbsp chocolate drink powder
4 tbsp margarine
4 tbsp sugar
6 wafer bonbons filled with cashew cream and coated in chocolate
Where to find ingredients
Find the ingredients at any supermarket in Singapore, especially the dairy section, baking aisle, and confectionery shelves. If needed, use sweetened condensed milk from the dairy aisle as the closest substitute for leite condensado, and plain chocolate drink powder from the baking aisle if no Brazilian-style chocolate powder is available.
Preparation method
- For the first layer, mix 1 can of sweetened condensed milk with half of the whole milk
- Add the yolks from the two eggs and 2 tbsp of margarine
- Cook over medium heat, stirring constantly, until you get a thick cream
- Pour this cream into an ovenproof dish
- Spread 2 chopped bonbons over the cream and place in the freezer to set
- For the second layer, combine the second can of sweetened condensed milk with the remaining milk
- Add the other 2 tbsp of margarine and the chocolate drink powder
- Bring to the heat and stir until it forms a brigadeiro with a creamy texture, without letting it thicken too much
- Spread this brigadeiro over the first layer, once it has set in the dish
- Spread 2 more chopped bonbons over this layer
- Return to the freezer for a short time to keep the layers distinct
- For the third layer, whisk the egg whites until stiff peaks form
- Fold in the sugar and, gently, add the cream
- Spread this topping over the previous layers
- Finish by decorating with the remaining 2 chopped bonbons
- Keep in the freezer until ready to serve
Observations
A dessert assembled in three distinct layers, ideal for serving on special occasions. The key is to respect the chilling time between layers so the structure sets cleanly.
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