Yogurt Cake with Brigadeiro Cream and Pintarolas

Hoje para Jantar
Yogurt Cake with Brigadeiro Cream and Pintarolas


This yogurt cake is super simple to make and filled with tons of flavor. The batter is flavored with vanilla and studded with chocolate chips. Once cooked, the cake is topped with a rich chocolate ganache, which perfectly accents the moist cake. To decorate, top with colorful candies or for a more grown-up occasion try the cake topped with fresh strawberries or some toasted coconut.


5 eggs
2 cups sugar
2 cups cake flour
3/4 cup oil (if needed, you can replace with 1/2 cup of melted butter)
2 natural yogurt
1/2 package chocolate chips (or chocolate granules)
1 cup teas (yeast, for cakes)
1 cup coffee (vanilla essence)
1 cup teas (300 ml)
1 can condensed milk
20 grams butter
70 grams cocoa powder


1Grease a round cake pan and line the bottom with parchment paper.
2Preheat the oven to 180ºC.
3Beat the eggs with the sugar until a fluffy and whitish cream is obtained.
4Add oil and beat more. Add the yogurts and finally the flour and baking powder.
5Add the chocolate chips and stir them lightly.
6Pour the batter into the pan and bake for 45 minutes or until cooked. Test the toothpick in the center of the cake before removing it from the oven.
7Let it cool for a few minutes before unmolding and then allow it to cool completely on a wire rack.
8Put the remaining ingredients in a pot or pan and bring to the boil for 15 minutes or until it reaches the hot pepper point (when it takes off from the bottom).
9Let it cool slightly to thicken.
10Fill the cake with half the cream and cover with the other half.
11Decorate with the paint.
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