Easy Brazilian Paçoca Cake
Ingredients
Cake batter
- 3 eggs
- 1.5 cups sugar (270 grams)
- 1 pinch salt
- 3 cups flour (420 grams)
- 1 cup milk (240 ml)
- 1 cup oil (240 ml)
- 3 paçoca candies (54 grams)
- 1 tablespoon baking powder (15 grams)
Paçoca brigadeiro topping
- 1 can condensed milk (395 grams)
- 1 tablespoon margarine or butter (15 grams)
- 1 can cream (200 grams)
- 4 paçoca candies (72 grams)
Preparation
Preheat oven to 350°F (180°C) and grease a baking pan measuring 35cm by 24cm by 5cm.
In a bowl, beat eggs and sugar together until light and fluffy.
Add oil and milk to the egg mixture and stir well to combine.
In a separate bowl, mix flour, salt, and crushed paçoca candies.
Combine the wet and dry ingredients, then fold in the baking powder.
Pour the batter into the prepared pan and bake for 30 to 40 minutes or until a toothpick inserted comes out clean.
For the topping, in a saucepan, combine condensed milk, margarine or butter, cream, and crushed paçoca candies.
Cook the topping mixture over medium heat, stirring constantly, until it thickens.
Allow the cake to cool, then spread the topping evenly over the cake.
Finish by sprinkling additional crushed paçoca candies on top.
Notes
The cups used in the recipe are 240 ml each.
