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This creamy Belgian cake recipe is magnificent and everyone will praise it when you make it. The 4-leaf cream combines perfectly with the sponge cake, white chocolate and chantilly, creating a softness for the recipe, it is simply perfect. Confirate the creamy Belgian cake recipe from Canal Gabriel Freitas and make it delicious.
How to make creamy Belgian cake
To make this wonderful creamy Belgian cake, let’s start by preparing the 4-leite cream. To do this, add the milk powder, pour the condensed milk into a paneer and mix until dissolved. We increase the remaining two ingredients and raise the heat to thicken. For the sponge cake, we mix the crushed balls with melted butter and mix. To assemble, we place a layer of cream of 4 leites, a sponge cake, white chocolate and cover with the rest of the cream. On top, we add the whipped chantilia and decorate with chocolate and sponge cake. We rise to geladeira for 3 hours. Bom provideito!
See how easy it is to prepare, I will show you step by step all the ingredients to prepare this tasty recipe. I guarantee that you will place this among your favorites, don’t be afraid to make a mistake, just follow the preparation method below and it will give you everything right. There won’t be anything left over after you see it on the table, it’s love at first bite. If you want to give your touch something more flavorful, tell us your comments so that everyone can try it too. Thank you for visiting our site.
Ingredients for creamy Belgian cake recipe
For the four-milk cream
- 3 cups (soup) of starch
- 4 colheres (soup) of leite em pó
- 1 box of condensed milk
- 200ml of coconut milk
- 1 box of cream of milk
- 400ml of whole milk
For the biscotti farofa
- 130g of milk biscuit
- 2 tablespoons of butter
For assembly
- 100g of finely chopped white chocolate
- Whipped Chantilly cream in stiff peaks to taste
Preparation method
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