Description

Descubra a irresistível receita do Bolo de Aniversário de Ninho e Morango, uma combinação celestial do creme aveludado de leite Ninho com a doçura e leve acidez dos morangos frescos. Perfeito para celebrações, este bolo é um deleite para os olhos e para o paladar, prometendo conquistar o coração da sua família com sua facilidade de preparo e sabor inesquecível.

Ingredients

6 large Eggs
1 cup (240ml) Refined sugar
1 cup (240ml) Sifted wheat flour
1 teaspoon Baking powder
½ cup (120ml) Warm water
1 pinch Salt
2 cans Sweetened condensed milk
2 boxes (400g) Heavy cream
1 cup (240ml) Ninho powdered milk
1 cup (240ml) Whole milk
2 tablespoons Cornstarch
1 tablespoon Unsalted butter
1 cup (240ml) Water
½ cup (120ml) Sugar
500g Fresh strawberries, washed and chopped
Whole strawberries, for decoratio
Ninho powdered milk, for dusting
White chocolate shavings (optional)

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Instructions

Preheat the oven to 180°C. Grease and flour a round baking pan (24cm)
In a mixer, beat the eggs with the sugar until a light and fluffy cream is obtained. Add the warm water and continue beating
Sift the flour, baking powder, and salt over the mixture and delicately incorporate with a spatula, using movements from bottom to top, to maintain the air in the eggs
Pour into the pan and bake for approximately 30-40 minutes, or until golden brown and a toothpick inserted comes out clean. Let cool completely before unmolding and cutting
In a saucepan, mix the sweetened condensed milk, Ninho powdered milk, cornstarch dissolved in whole milk, and butter
Cook over medium heat, stirring constantly, until it thickens and pulls away from the bottom of the pan (soft brigadeiro consistency)
Remove from heat, add the heavy cream, and mix well. Cover with plastic film in contact with the cream to prevent a skin from forming and let it cool completely
In a small saucepan, mix the water and sugar. Bring to a boil until the sugar dissolves. Let cool
Cut the sponge cake into three equal layers
On the serving plate, place the first cake layer. Moisten with the syrup
Spread half of the Ninho filling over the cake layer and distribute half of the chopped strawberries
Place the second cake layer, moisten with the syrup, and repeat the process with the remaining filling and strawberries
Finish with the last cake layer, moisten, and cover the entire cake with the remaining Ninho cream, smoothing with a spatula
Decorate the top of the cake with whole or sliced strawberries. If desired, sprinkle with more Ninho powdered milk and white chocolate shavings
Refrigerate the cake for at least 4 hours (ideally overnight) to firm up and intensify the flavors. This resting period is essential

Notes

For a light sponge cake, beat the eggs with sugar thoroughly to incorporate air. Incorporate flour delicately to maintain aeration.

Cook the Ninho cream over medium heat, stirring constantly to prevent lumps. The ideal point is when it pulls away from the bottom of the pan and is creamy. Do not overcook to avoid a dense consistency.

Use fresh, good quality strawberries. Their natural acidity balances the cream’s sweetness. Ensure they are well-dried to prevent water release into the cake.

Simple syrups can be enhanced with a touch of rum or strawberry liqueur. Moisten the cake layers just enough without over-soaking.

Refrigeration is key for this cake. It allows flavors to intensify and the structure to firm up for perfect slicing.

Store the cake in the refrigerator, well covered with plastic film or in an airtight container. It remains delicious for up to 3-4 days.

The plain sponge cake (pão de ló) can be frozen for up to 1 month, wrapped tightly in plastic film and then aluminum foil. Thaw in the refrigerator before assembly. The cream and strawberries do not freeze well together in the assembled cake.

This cake is best enjoyed chilled or at room temperature after a few minutes out of the refrigerator; rewarming is not necessary.

Prep Time: 50 mins
Cook Time: 45 mins
Category: Dessert
Method: Baking
Cuisine: Brazilian