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Coconut and Peach Cake

with brigadeiro filling and vanilla whipped cream
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Preparação 1 hour 15 minutes
Cozedura 20 minutes
Refrigeration Time 1 hour
Tempo Total 2 hours 35 minutes
Refeição Dessert
Gastronomia Brazilian, Portuguese
Quantidade 12 people

Ingredientes
  

Vanilla Sponge Cake

  • 6 eggs
  • 180 g white sugar
  • 150 g all-purpose flour
  • 1 tsp vanilla essence

Coconut Brigadeiro Filling

  • 395 g condensed milk
  • 200 ml heavy cream
  • 1 tbsp cornstarch
  • 2 egg yolks
  • 80 g shredded coconut (optional)

Whipped Cream and Decoration

  • 600 ml heavy cream
  • 6 tbsp white sugar
  • 3 tsp vanilla essence
  • 800 g canned peaches (1 big can)

Preparação
 

Vanilla Sponge Cake

  • Preheat the oven to 180 º C.
  • In the mixer, beat the eggs, sugar and vanilla on high speed, until they triple in volume (about 5 to 10 minutes).
  • Lower the speed to the lowest setting. Bit by bit, add the sifted flour. Be careful not to overbeat the mixture so that it won't lose volume.
  • Distribute the batter across 3 round cake pans of about 18 cm in diameter, previously greased. Bake for about 15 to 20 minutes, or until a skewer inserted in the center of the cakes comes out clean.
  • Let the cakes cool down a little, then remove them from the cake pans.

Coconut Brigadeiro Filling

  • In a pan, mix all the ingredients (except the coconut) with a hander whisker.
  • Heat up the mixture over medium fire, stirring the whole time, until it thickens.
  • Remove from the heat and add the coconut, mixing again.
  • Transfer the filling to a bowl. Cover it with cling film and let it cool down completely.

Vanilla Whipped Cream

  • Slowly adding the sugar and vanilla, beat the heavy cream in the mixer to stiff peaks.

Assembling and Decorating

  • Place the first cake layer on a serving plate. With a skewer, make holes all over the cake's surface. Pour part of the peaches' syrup over the cake, making it moist.
  • Spread half of the brigadeiro filling, placing peach slices on it and covering them. Smoothen with a spatula.
  • Repeat the previous steps for the second layer.
  • Place the last cake layer and cover its entire surface with the whipped cream.
  • With a pastry bag, decorate the cake with the remaining whipped cream. I chose to make rosettes all over it and top it off with more peaches.

Notas

If you are not a fan of coconut, you can choose to not include it in the recipe.
Palavras-chave brazilian sweets, brigadeiros, coconut, peach, portuguese desserts, sponge cake, vanilla