Gluten-Free Prestígio Cake: Fluffy, Moist, and Delicious
- 3 eggs (180g)
- 115 g sugar
- 1 pinch of salt
- 40 g sunflower oil
- 50 g milk
- 100 g sweet manioc starch (sifted)
- 40 g cocoa powder (sifted)
- 16 g baking powder
- 200 g condensed milk
- 200 g Light cream ou Table cream
- 150 g shredded coconut
- 150 g chocolate bar
- 100 g Light cream ou Table cream
- Milk and cocoa powder (to taste)
- 1
- 2
Start by greasing the pan you will use for the cake. For this recipe, a 22 cm diameter pan was used; grease it with oil or line it with non-stick parchment paper.
- 3
In a stand mixer or bowl, add the eggs and sugar. Beat well until the mixture is light and homogeneous.- 4
With the mixer still running, add a pinch of salt, oil, and milk to the mixture. Continue beating until you get a light, creamy consistency.- 5
Turn off the mixer and remove the bowl. Now, finish the batter without using the mixer.- 6
Before moving on, preheat your oven to 180°C (356°F) for about 10 to 15 minutes.
- 7
Sift the sweet manioc starch and cocoa powder over the creamy mixture in the bowl. Also add the baking powder.- 8
Using a whisk, gently stir until all ingredients are well incorporated. It is important to stir slowly so as not to compromise the cake's structure.- 9
Pour the batter into the prepared pan and bake in the preheated oven at 180°C (356°F) for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Filling:- 10
While the cake is baking and cooling, prepare the filling. In a saucepan, add the condensed milk and table cream
- 11
Place the pan over heat and stir continuously until the mixture thickens.- 12
Once thickened, turn off the heat and add the shredded coconut. Mix well. Remember to add the coconut with the heat turned off, as we do not want to cook the coconut. Set the filling aside.Syrup:- 13
Make a mixture of milk and cocoa powder in an amount sufficient to moisten the cake.
Assembly:- 14
- 15
After baking and cooling, cut the cake in half horizontally.- 16
Line a bowl with plastic wrap and place the bottom half of the cut cake at the bottom.- 17
Moisten this layer of cake with the milk and cocoa powder mixture.- 18
Spread the prepared filling evenly over the moistened cake layer.- 19
Place the other cake slice on top of the filling and repeat the process of moistening with the milk and cocoa mixture.- 20
Cover the cake with the excess plastic wrap hanging over the edge of the bowl and refrigerate for approximately 1 hour and a half.Topping:- 21
- 22
In a bowl, place the chocolate bar and microwave it to melt. Remove and stir well until the chocolate is completely melted.- 23
Add the table cream to the melted chocolate and continue stirring until you get a smooth, homogeneous mixture.
Finishing:- 24
- 25
After the chilling time, take the cake out of the refrigerator and invert it out of the mold.- 26
Cover the cake with the prepared chocolate topping and decorate as desired.- 27
Now you have a delicious Gluten-Free Prestígio Cake ready to serve and enjoy!
Watch the video to see the step-by-step recipe for Gluten-Free Prestígio Cake. English dubbing available; to activate, click the Settings icon and select 'Audio track'.Note1 – Important tip: Before adding the sweet manioc starch, make sure the initial ingredients have been beaten well to form a cream, as shown in the video.
2 - The sweet cassava starch and cocoa powder must be sifted and gently folded in by hand, outside of the stand mixer, to avoid compromising the recipe and prevent the cake from becoming dense.
- 2