Receita
Chudda's Cuisine/Lounge
Jan 23, 2015
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CHURROS CAKE

A Brazilian friend coming back from Brazil asked us to make a churros cake that to according to her has been a trend for awhile there. We used the same churros recipe to decorate the cake. The cake is a simple cake with cinnamon flavor and with dulce de leche filling and on top. We have to to tell you that is not the kind of cake to eat the next day because of the fried churros. It doesn’t taste the same!! The ideal scenario of this cake would be a girls night or kids sleep over and invite your guests to decorate the cake with you. Have the cake ready and start frying the churros while one guest spreads the dulce de leche, the other guest cuts the end of the churros and the other  one roll the churros in the cinnamon mix. And, get ready to have a sugar crash!!! lol

Ps: We are so sorry about the quality of the photos but while we were shooting we were having problems with our camera. We believe that it’s easier to make any recipe visualizing  photos, that’s why we are keeping the photos.

CHURROS CAKE

CAKE INGREDIENTS:

1 1/2 sticks unsalted butter, at room temperature, plus more for buttering the pan

1 1/2 c. all purpose flour, plus more for dusting the pan

1 c. cake flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. cardamom

1/2 tsp. salt

1 1/2 c. sugar

3 large eggs at room temperature

2 tsp. pure vanilla extract

1 c. sour cream

CHURROS CAKE

DIRECTIONS:

Preheat oven to 350F.  Butter two 9-inch round cake pans and line the bottoms with parchment paper.  Butter and flour the parchment and pan sides and tap out the remaining flour.

In a medium bowl whisk 1 1/2 c. all purpose flour with 1 c. cake flour, baking soda, baking powder, cinnamon, cardamom and salt.

In a kitchenaid mixer fitted with a paddle, beat the butter with the sugar at medium speed until light and fluffy.  Beat in the eggs and vanilla until well incorporated.  In 3 alternating additions add the dry ingredients and sour cream, scraping down the side of the bowl between additions.

Scrape the batter evenly into the prepared pans and bake on the lower middle racks of the oven for 30 minutes, until golden and the edges begin to pull away from the sides.  Transfer to a wire rack to cool fro 15-20 minutes.  Turn the cakes out and let cool completely before assembling the cake.

CHURROS CAKE

DECORATION

After spread the dulce de leche all over the cake.

CHURROS CAKE

Cut the end of churros to have them the same size.

CHURROS CAKE

Stick the churros on the sides of the cake next to each other. Fill a pastry bag with dulce de leche and using the same large star tip as you did for the churros, add a dollop on top of each churro.

 

CHURROS CAKE

CHURROS CAKE

CHURROS CAKE

CHURROS CAKE

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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