White brigadeiro cake

Preparation mode
1
Beat the eggs with the sugar in an electric mixer until the volume is tripled. Without beating, add the flour mixed with the starch and stir until smooth. Finally, incorporate the yeast.

2
Pour into a round pan (22 x 6 cm) greased with butter and floured and place in a medium preheated oven (180 ° C) for about 40 minutes or until lightly browned. Unmold warm, wait to cool and cut in 2 layers.

3
Place a disk of dough in the pan used for baking and moisten it with half the milk. Fill with 1/3 of the brigadeiro and cover with the other dough disk.

4
Moisten with the remaining milk, press lightly and set aside in the refrigerator, covered with plastic wrap, for about 1 hour. Unmold onto the serving plate, cover with the remaining brigadeiro and sprinkle with granules. Serve chilled.

5
Variations: To decorate with brigadeiros, add 1 more can of condensed milk to the filling. Separate 2/3 of the candy to fill and cover and take the rest back to the fire until it is completely released from the bottom of the pan. Model brigadeiros, wrap them in granules and use. If you want a softer brigadeiro, mix a box (200 g) of cream with condensed milk before taking the stuffing over the fire.

Stuffing and coverage
1
Mix the condensed milk with the egg yolks, add the flour and stir until smooth. Add the butter and bring to medium heat, stirring constantly, until it starts to loosen from the bottom of the pan (spoon sweet point). Wait for warm to use.