Come summer time I become a baking fool! It just seems every month is someone's birthday. June for my mom, July for me, August for my dad.
For my mom's birthday I made Bolo Prestigio.
Now Prestigio is a candy bar from Brasil.
The best way to describe it is that it's like a Mounds bar….but far better. It's milk chocolate with a creamy and flakey coconut filled center. I apologize to America but when it comes time for this poor Halfling of an American Brasilian to choose between which country has the best food I will always say Brasil, and they just beat us at chocolate.Just seeing a picture of it makes my mouth water
If only ordering from the Brasilian stores in the USA didn't cost an arm and a leg to ship things -___-;
Now you might be wondering how you get a cake to taste like prestigio or a mounds bar. Simple.
You search the net for the recipe and take an eternity to decide which one is the best one.
I'm not dissing my fellow bakers out there, your pictures and descriptions were marvelous. I just couldn't help going with the one recipe I knew to be fool proof.
Nestle has their own site on the web dedicated to their Brasilian recipes. And when I found the recipe for this cake there I was ecstatic.
Here's what mine looked like. Granted there are probably far prettier ways to decorate it.
It's topped with coconut flakes and 2 mounds bars.
Here's the inside of the cake, tempting isn't it
I loved every bite of this cake.
Now before the recipe a small lesson on Brasilian cakes.
From my understanding of these beautiful delicacies is that they're not at all like the kind we find in America.
America we have them super soft and moist and topped with a thick layer of butter cream icing. Tasty yes but I've really never seen one during my visits to Brasil.
Brasil tends to take a more French look to their cakes. Some are a bit more dense while some are still airy and light. It's just a different experience and you just got to try it out.
Now I'm translating this as best as I can from its Portuguese original. I made a few changes to how it's prepared which I say improves the texture of the cake.
The cake as you can see has multiple layers. The cream, the cake and the topping.
Original link: http://www.nestle.com.br/site/cozinha/receitas/Bolo_Prestigio_de_Festa.aspx
- meia xícara (chá) de manteiga ½ cup of unsalted butter at room temperature
- 1 xícara e meia (chá) de açúcar 1 ½ cups of sugar
- 6 ovos 6 eggs at room temperature
- meia xícara (chá) de leite ½ cup of milk
- 1 xícara e meia (chá) de farinha de trigo 1 cup of flour
- 1 xícara (chá) de Chocolate em Pó DOIS FRADES® 1 cup of chocolate powder (brand of your choice) or 7-9 oz of good semi sweet baking chocolate (I used lindt)
- meia colher (sopa) de fermento químico em pó ½ tbs of baking powder
- manteiga para untar butter to spread on your baking pan
- farinha de trigo para polvilhar flour to dust and coat your baking pan
- 3 claras 3 egg whites
- meia xícara (chá) de açúcar ½ cup sugar
- 1 lata de Creme de Leite NESTLÉ® 1 can of creme de leite Nestle (this can be found in the hispanic section of your grocery store, also titled Media Crema)
- 2 xícaras (chá) de coco em flocos seco 2 cups coconut flakes
- 1 lata de Creme de Leite NESTLÉ® 1 can creme de leite nestle
- 1 tablete de NESTLÉ CLASSIC® Meio Amargo picado 1 bittersweet baking bar or even better the kind you buy to eat by itself : ) I'm a major fan of lindt
- meia xícara (chá) de leite ½ cup of milk
- 2 colheres (sopa) de leite de coco 2 tbs of coconut milk
- coco ralado para decorar coconut flakes to decorate
- raspas de chocolate para decorar grated chocolate to decorate (optional) can also use a mounds or prestigio bar to put in the center of it
Preheat your oven to 350 degrees Ferenheit
In a large mixing bowl mix your butter and sugar until combined and creamy. Seperate your egg yolks and whites. Add the yolks to the butter mixture and mix them in until blended. Do this one yolk at a time.
Slowly mix in the flour and your chocolate. If your using the powdered chocoalte feel free to mix it in with the flour. If using a chocolate bar please melt it gently in a double boiler (aka the two pots you use at once, the bottom filled with hot water and the top pot ontop of that one melting your chocoalte).
Mix in your milk and baking powder.
At this time take a mixer and beat your eggwhites into stiff peaks. Once that is done gently fold them into the batter.
Using a round baking pan (a large one, not one of those small 8 inch ones where you have to use two). Butter and lightly flour the pan. Add your batter.
Gently drop it onto your table and spin it do this about two times. It will help get the bubbles out of it.
Bake this for about 30 minutes or until a toothpick comes out clean.
After that's done let it cool completely.
Now work on your cream:
Once again using your double boiler or a the lowest flame setting on your stove in a pot, mix the egg whites and the sugar over a very low heat for about 3 minutes. DO NOT let it boil or simmer. This is just quickly tempering the egg and help it get the consistency you want. After the three minutes are up quickly transwer it to a mixing bowl. Using a mixer turn the eggs into stiff peaks. Then gently mix in the creme de leite and the coconut flakes.
Cover it with plastic wrap and refridgerate until you're going to use it.
This is honestly the easiest part of the cake! It's pretty much a simple ganache. In your double boiler gently melt your chocolate bar. Remove from the heat and mix in the creme de leite. Blend completely and leave to cool.
Putting the cake together:
Carefully cut your cake into three sections.
Place the bottom part down and gently spread the cream onto it. Then put on the second layer. This is where you use the milk and coconut milk. Gently mix those together. With a toothpick poke little holes into the second layer of cake. Then gently drizzle some of the milk and coconut milk mixture onto the cake layer. Then cover with cream. Put on the final cake layer and cover with the ganache. Decorate with coconut/chocolate flakes. Some people just cover it with chocoalte sprinkles like a brigadeiro cake (recipe coming soon!).
Let the cake chill until you plan to serve it. I say chill it just because I think it makes the flavors better but trust me you don't have to wait to eat it ^_^
I hope you give this recipe a try.
Please let me know what you think of it or even send me pictures of your own bolo prestigios
Have a great week everyone!