The “bolo embrulhado” is a recent and very popular version for the traditional cake with cream (sweetened condensed milk) between layers, and grated coconut for the coating. The slices are wrapped in aluminium foil and brought to the table on a beautiful tray. For children’s birthday parties they can be put inside a decorated box.
The wrapped cake slices must be made in advance and refrigerated.
For the batter:
• 7 eggs
• 350 g sugar
• 400 g all-purpose flour
• 2 tablespoons baking powder
• 200 ml boiling milk
For the coating:
• 600 ml sweetened condensed milk, approximately
• 600 ml UHT whipping (heavy) cream, approximately
• 350 g dry grated coconut, approximately
• aluminum food foil
Preparation of the batter:
- Beat egg whites until stiff using an electric mixer.
- Add the sugar and egg yolks one at a time and continue to beat.
- Gently add sifted flour and baking powder.
- Add boiling milk and gently stir.
- Pour the batter cake into a square baking pan (25×33 cm) lined with grease-proof paper.
- Bake at 180°C for about 35 minutes.
- Stick a toothpick in the center of the cake, if it comes out clean the cake is ready.
- Let the cake cool completely.
- Unmould the cake and cut it into 42 slices.
- Cut aluminum foil rectangles large enough to wrap each cake slice.
- Prepare the coating by mixing well the condensed milk and the whipping (heavy) cream well.
- Dip the cake slices, one at a time, into the coating, using a large fork, and coat with dry grated coconut.
- Place the coated cake slices on a rectangle of aluminum foil and wrap.
- Arrange the wrapped slices in a fridge container and refrigerate until ready to serve.
- It must be prepared one day before at least.
Posted on: 19 March 2012