WITH THIS SPONGE CAKE YOUR CAKE WILL LOOK PROFESSIONAL! A WILD CARD MIX FOR ICED CAKES AND PIES

Hi guys, how are you? Today's recipe is a birthday cake. And the filling is simply one of the best fillings there is. Mother-in-law's eye, which is a mixture of coconut, dulce de leche and ameixa. Is there a way to go wrong? Before you start, leave the like, leave it in your heart if you love this filling. And let's go to the video! To make the coconut filling, in the pan you will put two boxes of condensed milk, two boxes of cream, and then it will give a good softening here in the sweet. To soften even more, I have here 200 ml of coconut milk. And it looks like this, with this strange look. Because as I said in the other video where I used coconut milk, I bought a big bottle and froze it, okay? So I can use coconut milk for a long time, without spoiling it. And to finish, I have here two packages of 100 g of grated coconut flakes. Before turning on the fire, you stir very well here to homogenize all the ingredients. And when it's very homogeneous here, you can already turn on the fire, on medium heat, and stir without stopping here until it thickens. Okay, I'll show you the point right. Guys, as soon as it started to boil, I stirred for 10 minutes and I got to the point I want. You can see here that my filling is still at a softer point, see? Here for me, it's already great, my filling will be very creamy, okay? I'm going to turn off the fire, I'm going to let it cool down now. For the sweet milk filling, guys, you're going to need two cans of sweet milk, 400 grams each. If you want, you can replace it with two cans of condensed milk, cooked in the pressure cooker for about 35 minutes, okay? I chose a good quality sweet milk here, because I wanted to make my job a little easier. And then, guys, this process I'm doing here, it's optional. You don't need to do it necessarily. I like to add a dot to the sweet milk here with the cream to soften the sweet, okay? If you don't want to, you don't need to. Then you will replace the two boxes of cream milk that I will use in the recipe for another pot of sweet milk, which will give the same amount of total filling. And then, the two boxes of cream milk come here to soften this sweet. Now here is to turn the fire on medium heat, okay? And give that creamy filling point that I'm going to show you right. I'll tell you exactly how long I'm going to stir it after it's going to boil. Here my sweet milk filling is already on point, okay, guys? Now here is the same thing, turn off the fire and let it cool down. Remembering that I gave a point here for six minutes after it boiled. The part of the sweet, guys, we need to cook it to make it softer. Here I have 400 grams of dried apricots without husk. I already bought it like this, without husk, okay? And then I chopped each apricot into pieces of four or five to be able to make a filling like this more delicate. Together I come with half a cup of sugar and a cup of water. Then we will turn on the fire and let it cook here until the water dries, okay? A tip, if you buy that apricot that already comes canned, it's already soft, you don't need to cook it, just drain that water from its can, that broth, and then you can use it without cooking. But if you buy it like this, drier, firmer, it's interesting to cook it so it can be very soft, very tasty when you eat the cake. This point here is good, guys. For the assembly here I already have my first slice of cake and I'm going to wet it with the broth that will be here in the description. And this pão de ló, guys, I taught you how to do it in the last video. If you haven't checked it out, I'll leave the link down here in the description, okay? The only thing I have to tell you is that in the pão de ló video I made a recipe that yielded, look, two discs of dough, see? Not discs, two slices, right? Disc is round. It yielded two slices of dough. And then I made another half of the dough that yielded this third slice. In total here we are going to use three slices of cake, okay? And then the broth, it will be here in the description, you will make it and divide it into three portions for us to wet, right? Our three slices. I wet the first layer, I come here with my coconut filling and look how super creamy it is, right? Because it didn't cool down 100%. It's still slightly warm. But then, after it goes to the fridge, it will rest and firm up. I left it here as straight as possible. You can come with the second slice of dough. And look what a cute cake, guys. I touch it like this and it makes that foam noise. What a cute dough. I come here with the second part of the broth, I soak it very well, because here we like a very wet cake. Tell me here in the comments if you like it too. And of course, when you make a cake to be exposed to a table or for you to carry somewhere, you need to wet it a little less, so you don't mess up its structure. Now I'm going to come here with all that mixture that we cooked and it's very soft. It's wonderful. I've already tried a little piece. Guys, this cake filling is wonderful. It's one of my favorites. Tell me here in the comments if this cake is part of your childhood. It's wonderful, right, guys? It's a super old filling, but it never goes out of style. And then it's good to put the ameixa in contact with the cake, because if there's any liquid here to drain, it'll drain straight into the cake. It won't be leaking, right, in the filling. On top of the ameixas, I've been putting my dulce de leche, which is super creamy. We smoothed it out with milk cream. And of course, if you want to mix the ameixa in the sweet after they're cold, you can too, okay? Here I wanted to make the separate layer. And then, guys, spread it out right, okay? Because sometimes we end up putting a little filling on the edges and the middle is higher. I come here with my last slice. I also soak it with the leftover syrup. And then we're going to wrap it up and leave it in the fridge for at least six hours, okay, guys? The good thing is to do it at night, leave it all night in the fridge, that way it rests well, it's wonderful. Besides being very cold, it gets more structured too. Here my cake was in the fridge all night. Now we're going to make the coating, which is a whipped cream. Actually, it's going to be a whipped cream, right, that we're going to flavor it to make it tastier. Here I have 200 ml of whipped cream mixture already well chilled. And then, as this cake is not a decorated cake, it's a little bit of whipped cream that we're going to use, okay, guys? We're just going to whip it up a little bit, we're not going to do any decoration. It's important that it's well chilled, okay, guys? Otherwise it won't beat, it won't double in volume. Together I put a spoon full of powdered milk, whole milk and three tablespoons of condensed milk. I'm going to mix it here, okay? For us to dissolve this powdered milk in the whipped cream. And then it's beating until it gets to that point of whipped cream. A tip there is not to beat at the maximum speed of the mixer, it's medium speed so we don't lose the point of the whipped cream. This is the point, you see, guys? It's a creamier whipped cream, it's not very firm. Because, as I told you, it's a cut cake. For a decorated cake, with a decorated beak, you need to give a little more point, okay? You see that it doesn't fall off the spatula, but it's still very creamy, see? It's a very creamy whipped cream, it will make it easier for us to pass on the cake. Besides, as it's a fridge cake, the more the whipped cream stays in the fridge, it hardens. So we don't need to give it a very firm point, otherwise it gets too hard. Now we're going to unmold our cake and put the whipped cream on it. The cake is heavy, huh, guys? This cake here is 5 kilos. Before putting the whipped cream on it. Then you hit the filling like this, look. Hey, guys, a tip. If you miss the point of the whipped cream and it gets firmer, you can fix the point with condensed milk or even with milk. Common box milk, okay? Condensed milk, you have to be careful not to make it too sweet. I prefer to hit the point with milk because it is more neutral. The amount was the bill, okay, guys? I was able to cover the whole cake here. A 5 kg cake with 10 cm in height. It's a very tall cake. And then you can see that I didn't do a very neat finish. Because now I'm going to come with grated coconut. And then this grated coconut will seal the whipped cream so that when we cut the cake and put it on the laminated paper, aluminum foil, it doesn't stick. Guys, here I've already marked and divided my cake, look. I divided it here into three parts. In each part, I divided it into 15. I got 2 cm of slice each. And then it will yield 45 pieces of cake. With the support that fits and your slice, you cut it. And you cut it. And you get it like this, look. Guys, turning the cake like this, I found it easier to cut. Ready, guys, I packed everything. Now is the best time to try this delight. What a delight, guys. Sensational. This cold cake, my God, it's all good. What perfection. No wonder this cake is so in demand. It's wonderful. You can pass the time. It never goes out of fashion. Because the combination is simply perfect, guys. So this was today's video, this wonderful cake. If you liked it, leave the like, share this recipe. Leave that little heart here in the comments. Kisses. And until the next video. Only the Guaraná was missing.