White Brigadeiro, Strawberry and Nutella Lasagna

INGREDIENTS

BRIGADEIRO
2 cans of condensed milk
2 tablespoons butter room temperature

GANACHE
500 grams of melted milk chocolate
200 ml of cream without milk
1 tablespoon butter room temperature

CREAM OF NUTELLA
200 ml of nutella
150 grams of cream without milk
Strawberries

METHOD OF PREPARATION

BRIGADEIRO:

Make the brigadier white. Mix the condensed milk in a pan, with low heat
When you begin to release from the sides, turn off the fire.
Take to freezer for one hour
GANACHE:

Put the chocolate in the microwave every 30 seconds, to melt.
Melt the butter and then the cream. Mix well until smooth
Refrigerate for 40 minutes
CREAM OF NUTELLA

Mix the 200 grams of Nutella with the 150 grams of cream without the serum until diluted. Reserve
Cut the strawberry into slices and dry well
ASSEMBLY:

Here I will advise you to use a bag of confectioners or else, put the fillings inside a plastic bag and cut off one of the tips, turning it into a tube
In a dish spread a layer of white brigadeiro
Above, a layer of ganache
Above, spread the strawberry slices as if it were a lasagna
repeat the process so that the strawberries are on top.
Spread Nutella Syrup
Tip: You can also make into bowls or pots.

Triple Layer Brownie Cake

Ingredients:

1-1/2 cups butter (no substitutes)
6 squares (1 ounce each) unsweetened chocolate
3 cups sugar
5 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon salt
FROSTING:
2 packages (8 ounces each) semisweet chocolate
3 cups heavy whipping cream
1/2 cup sugar, optional
2 milk chocolate candy bars (1.55 ounces each), shaved

TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min. + cooling
Ingredients

Directions
✅In a microwave or double boiler, melt butter and chocolate. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt; mix well. Pour into three greased and floured 9-in. round cake pans. Bake at 350° for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
✅For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired, until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a mixing bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times. Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate. Store in the refrigerator. Yield: 16-20 servings.

Tiramisu Cake with Strawberries

Recipe for the tiramisu cake 🍓
The recipe is for a small sheet about 20cm • 25cm
For the floor you need:
2 eggs
50g sugar
45g of flour
15g cocoa powder
1 pinch of baking soda
For the cream:
250ml whipped cream
400g of mascarpone
2-3 tablespoons of powdered sugar
60ml espresso
Also:
12 spoonfuls
cocoa powder
Strawberries 🍓
100g whole milk and 50g dark chocolate
And this is how it is done:
Beat the eggs, sugar and 2 tablespoons of cold water for about 5 minutes until creamy. Mix the flour, cocoa and baking powder, sieve and fold carefully. Spread on a baking tray covered with baking paper and bake in a preheated oven at 175 degrees for about 10-15 minutes. Allow to cool and drizzle with 2 tablespoons of the espresso. Beat the cream until stiff. Mix mascarpone with powdered sugar. Fold in cream. Spread half of the cream on the biscuit. Put the sponge fingers on it and drizzle with the espresso. Spread the rest of the cream on top and smooth. Dust with cocoa powder. Keep cold overnight. Wash strawberries and pat dry. Melt the chocolate in a water bath and allow to cool a bit. Cover the strawberries with the chocolate and let them solidify. Put on the cake before serving.

Chocolate Creamy Roll Cake with Strawberries

I leave you another delicious idea for these holidays, a 🍓🍫🍓! The recipe is for a medium pionono like the one in the photo.
🔶 Ingredients: 🔺 4 tbsp of rising flour 🔺 2 tbsp of carob flour 🔺 1 teaspoon of baking powder 🔺 6 eggs 🔺 6 tbsp of sugar 🔺1 teaspoon of vanilla essence
🔶 Procedure:
👉 Separate the whites from the yolks and place them in different reciepientes.
👉 Take a first bowl to beat the yolks, sugar and vanilla essence until there is a clear preparation, reserve.
👉 Take a second bowl to beat the egg whites to snow, reserve.
👉 To the preparation of the second bowl (yolks) add the baking powder and little by little both flours, as it is mixed with a wire whisk.
👉 Then, add the preparation of the first bowl (whites), as you beat with the wire whisk making enveloping movements.
👉 Take a large rectangular tray.
👉 Cover your base with a rectangle of butter paper.
👉 To the butter paper spread it with a little oil or lard and then sprinkle it with flour.
👉 Distribute the preparation on it.
👉 Cook in a moderate oven for 15 minutes. (It should not be dried out)
👉 Remove from the oven.
👉 Remove the pionon from the tray by grasping the butter paper and rolling it in hot. (If they do not do this, when they try to roll it up afterwards it's going to break) And that's it! Once we have it armed we can fill it and decorate as we want. At home we moistened it with coffee, we filled it with whipped cream with sugar and strawberries, we decorated it with the same thing and then we gave it a touch with melted chocolate.