8.6.11

Honey Cake with White Brigadeiro Filling Covered with Chocolate Ganache - Bolo Pão de Mel





Honey cake (pão de mel, in Portuguese) is a very typical treat in Brazil. The pleasure provided from this cake started early on the oven, when the smell of sweet and spices swirl around the kitchen and coming to you. This pleasure is completed after a very moist cake slice, with lots of honey and clove savor. 


This recipe is from the notebook that my dear friend Hugo gave to me. It was one of the first recipes that I tried and immediately it became one of my specialties. You can fill it with custards, brigadeiros, caramel creams, nuts or dried fruits. Today I used a white brigadeiro filling that harmonized perfectly with the chocolate and spices flavors. It is perfect for parties when prepared as cupcakes and mini discs.








Honey Cake

1 cup honey
1 Tb whole cloves, 1 cinnamon sticks, 1 Tb fennel seeds and 1 cup water to make an infusion.
1 cup brown sugar
1 cup cold whole milk
3 cups all purpose flour
3 tablespoons unsweetened cocoa powder
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
Pinch of salt        
1 teaspoon baking soda
Grated nutmeg 


For the cake, preheat oven 350 F.
Make the spices infusion: in a small saucepan, combine the water, cloves, fennel seeds and cinnamon stick. Bring the mixture to a boil then lower the heat and simmer for a few minutes until the mixture is fragrant. Pour into a cup through a fine mesh sieve and discard the spices. Place honey, sugar and cocoa powder in a bowl and mix with a wooden spoon until well combine. Dissolve baking soda in milk. Then add the spices infusion, milk and flour and mix until well combined. Add remaining ingredients and mix until smooth.  Pour the batter in a greased and floured pan and bake for approx. 40 minutes, or until a toothpick inserted in the cake come out clean.


White Brigadeiro Filling

1 can sweetened condensed milk
4 egg yolks
1 can table cream or 8 fl oz/ 240ml heavy cream

Pour the condensed milk into a medium saucepan and place over low heat.
Add the eggs. Stir the mixture until it starts to show the bottom of the pan while you scrape it with a spoon. The mixture should be thick enough to show the bottom of the pan for a few seconds before the mixture back again. Transfer to a greased bowl. When the Brigadeiro mixture is at room temperature, add the cream and mix until combine. Place it in the fridge until decoration.


Chocolate Ganache

400g milk chocolate, chopped
200g dark chocolate, chopped
can table cream or 8 fl oz/240ml heavy cream


Melt the chocolate in the cream in a bain marie. Lower-fat crean like light cream, half-and-half, and evaporated milk tend to "break" or curdle when added to sauces. To prevent this from happening, heat the cream over low or medium heat in a bain marie before add the chocolate. Don't let the cream boil.  Whisk until you have a thick cream consistency. Pour over the cake. 


This recipe was featured on Foodbuzz Top 9 : June 10, 2011

26 comments:

  1. Luciana, another beautiful dessert! I have never tried this, but if I get a chance to have one in the future, I would definitely remember of your version! This looks so delicious and beautiful!

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  2. Looks absolutely delicious. White Brigadeiro filling sounds interesting, never heard of this before.

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  3. Wow - beautiful and your description was pure poetry...

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  4. Wow what a beautiful cake. It looks perfect with just the right mix of chocolate and cream.

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  5. Wow! Looks decadent and refined! Love it!

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  6. This is a gorgeous cake. I adore honey and think it must taste so lovely with the combination of spices you have in the recipe. Nice work!

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  7. Luciana that cake looks absolutely delicious! In Jewish cooking honey cakes are popular for Rosh Hashanah, but they're usually somewhat boring and dry. This looks so much more appetizing! :)

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  8. You say "a can of table cream". Is that the can of condensed milk used as a measure? Or--------
    Thanks

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  9. Hello :)
    This cake looks lovely, but I'm not sure what you mean by "1 can of Table Cream" for the filling. Is that the same as evaporated milk?
    Thanks.

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  10. Hi everyone! Thank you so much for the lovely comments! I'm so happy you liked my cake!

    gramps and anonymous: This is the form of cream that we normaly use in Brazil.
    light cream = coffee cream = table cream (18 - 30% fat) Substitutes: 8 fl oz/240ml half and half cream.

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  11. Luciana,
    Adorei está receita.
    Pão de Mel com brigadeiro branco, que delícia!!!!!!
    Abs,
    Ana

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  12. Oi Ana, obrigada!
    Com doce de leite tb é muito bom!
    beijinhosss

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  13. I made brigadeiros recently but was not aware of the white version. I am interested in Brazilian dishes.

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  14. White brigadeiro filling!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :D

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  15. Que grande artista voce eh! Estou babando! Vou com certeza fazer essa receita! Bjsss

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  16. Oi Luciana! Ontem fiz esse pão de mel e ficou muito gostoso! Só não fiz o recheio porque bateu uma preguicinha... Trouxe para a Electrolux e foi um sucesso, tibe inclusive a aprovação da Luana! bjos e parabéns pela receita! Luisa

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  17. Oi Lu querida! Obrigada! que alegria em saber que vc fez o bolo e o pessoal gostou! beijinhosss

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  18. Com certeza esse eu tenho que fazer para os meus filhotes Lulu. Eles sao apaixonados por brigadeiro. EU amei essa sua receita e como sempre as fotos estao lindas.

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  19. Is there a way to make a chocolate brigadeiro filling?

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  20. Hi, the chocolate brigadeiro recipe is on this post:http://lulussweetsecrets.blogspot.com/2011/03/domino-cake-bolo-domino.html

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  21. I am sad because the picture is so pretty and I made the cake and the texture is very bouncy.
    It has a wonderful flavor but is so dense and like rubber. Now I am afraid to make the filling. :( I am an experienced baker and was skeptical about no eggs or oil in the recipe.
    Is there anything missing here?

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    Replies
    1. Hi, thank you for your comment. The recipe is correct, it has no egg. I'm so sad about this, this cake is so good. It's work every time for me. If you want try it again I found other recipes:
      http://www.kitchencorners.com/2009/10/from-archives-pao-de-mel-brazilian.html
      http://givemeflour.com/?p=2238
      http://thecookieshopinenglish.wordpress.com/2009/05/18/playing-with-the-food-iii/

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  22. Thank you LuLu. These other recipes have eggs in the cake and should give a different result.
    Maybe you do have SweetSecrets! :)

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  23. Hi,
    I will try this recipe for the birthday of a Brazilina friend. She loves brigadeiros.
    My question is, Could the brigadeiro filling be outside of the fridge at room temperature?
    I will use fondant to cover the cake, so I should leave it outside. The filling will melt or its ok to leave it outside? Thank you so much!

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    1. Hi Maria! In your case I recommend using a brigadeiro recipe without eggs:

      1 can sweetened condensed milk
      2 tablespoon unsalted butter
      100g white chocolate

      Place all the ingredients into a medium saucepan. Over low heat, stir the mixture until thick consistency or it starts to show the bottom of the pan while you scrape it with a spoon (about 15 min). Transfer to a greased bowl and let cool before filling.

      I hope your friend enjoy the cake! xo

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    2. Thank you so much!....you are great!....I will try it.
      Im sure she will love it. Thanks again for your help. Beso

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