Ovomaltine Cake with Chocolate Cake, Leite Ninho Cream, and Brigadeiro

Ingredients

• 4 eggs
• 150 ml milk
• 150 ml oil
• 2 xícaras all-purpose flour
• 1.5 xícaras sugar
• 1 xícara 50% cocoa powder (For the chocolate cake)
• 1 colher baking powder (The recipe does not specify whether this is a tablespoon or teaspoon; use baking powder intended for cakes.)
• baking soda (1 pinch)
• 1 lata Leite Ninho (Whole or instant; the author states that another brand or milk-based powder may not produce the correct consistency. Estimated at 350 g.)
• 1 lata sweetened condensed milk (Good quality; estimated at 395 g for the Leite Ninho cream.)
• 3 caixas heavy cream (With 17% fat; estimated at 200 g per carton. Use chilled.)
• 1 lata sweetened condensed milk (For the brigadeiro filling; estimated at 395 g.)
• 2 caixas heavy cream (Estimated at 200 g per carton.)
• 150 g milk chocolate
• 50 g 50% cocoa powder (For the brigadeiro)
• 50 g sweetened condensed milk (For the syrup)
• 300 ml water (For the syrup)
• 1 colher 50% cocoa powder (For the syrup; the recipe does not specify the spoon size. Estimated as 1 tbsp.)
• Ovomaltine (To taste, for sprinkling between the layers and finishing; the amount is estimated at 100 g for nutritional purposes.)
• parchment paper or paper towel (For lining the cake pan; not consumed.)

Steps

1. 1

   Preheat the oven to 180 °C. Line a 23 × 34 cm pan with parchment paper; the author also used paper towel as an alternative.

2. 2

   Place the eggs, milk, oil, sugar, and cocoa powder in a blender or the bowl of a stand mixer and beat until smooth. Do not add the flour, baking powder, or baking soda yet.

3. 3

   Add the all-purpose flour to the mixture and beat again only until incorporated, avoiding overmixing once the flour has been added.

4. 4

   Add the baking powder and baking soda last and gently mix until evenly distributed throughout the batter.

5. 5

   Pour the batter into the prepared pan and bake at 180 °C for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool before cutting.

6. 6

   To prepare the Leite Ninho cream, keep the Leite Ninho, sweetened condensed milk, and heavy cream well chilled. Place them all in the bowl of a stand mixer.

7. 7

   Beat the chilled ingredients for approximately 5 minutes, until an airy, thick cream forms. Refrigerate until ready to use.

8. 8

   For the brigadeiro, place the sweetened condensed milk, heavy cream, milk chocolate, and cocoa powder in a saucepan.

9. 9

   Cook over medium heat, stirring constantly, until the mixture boils, reduces, and begins to fall heavily from the spoon in a thick ribbon. Remove from the heat and let it cool until lukewarm or completely cool before assembling.

10. 10

    For the syrup, mix the 50 g of sweetened condensed milk, water, and cocoa powder until dissolved and smooth.

11. 11

    Cut the cooled cake into squares and then into moderately thick slices; do not make the slices too thick so the layers remain balanced.

12. 12

    Choose a serving dish with an approximate capacity of 3 L. Begin by spreading a layer of Leite Ninho cream over the bottom.

13. 13

    Sprinkle Ovomaltine to taste over the cream.

14. 14

    Arrange a layer of cake slices over the Ovomaltine and drizzle with some of the syrup, just enough to moisten the cake without making it soggy.

15. 15

    Spread a layer of brigadeiro over the moistened cake.

16. 16

    Sprinkle more Ovomaltine over the brigadeiro.

17. 17

    Repeat the layers of Leite Ninho cream, Ovomaltine, cake, syrup, brigadeiro, and Ovomaltine until the remaining ingredients have been used.

18. 18

    Finish with a layer of Leite Ninho cream and plenty of Ovomaltine.

19. 19

    Cover the dish and refrigerate overnight. This resting time is important for the cake to set and become more flavorful.

Notes

The recipe uses a serving dish of approximately 3 L and serves 5 to 8 people. The Leite Ninho cream is better after spending the night in the refrigerator. The can and carton quantities were interpreted using typical Brazilian package sizes: 395 g sweetened condensed milk, 200 g heavy cream, and approximately 350 g Leite Ninho.

Nutrition per serving

• dessert
• cake
• chocolate
• Ovomaltine
• creamy
• chilled
• layered
• for sharing