Torta holandesa - Brazilian Dutch Cake | Roio Delights
Channel: Roio Delights
Date: 2022-01-28

This video shows how to make a tasty brazilian cake, torta holandesa.

Ingredients:

BISCUIT BASE:
Biscoito tipo maisena / Cornstarch biscuit   — 200g
Manteiga sem sal / Unsalted butter — 80g
Açúcar refinado / Refined sugar — 35g


INSTRUCTIONS : 
1 — Grind the cornstarch cookies in a food processor and then, in the food processor itself, add the room temperature butter and sugar and homogenize the mixture.
2 — Apply as a pie base and bake the base inside a 25cm diameter ring in a turbo oven at 160°C for 15 minutes, or in a ballast oven at 180°C for 15 minutes.
3 — After cooling completely, just apply the cream and assemble the pie. 


CREME :
Leite condensado / Condensed milk — 400g
Creme de leite / Whipping cream — 380g
Chocolate branco  / White chocolate — 150g
Gelatina em pó sem sabor / Unflavored gelatin powder — 8g 
Manteiga sem sal / Unsalted butter — 150g
Sabor de Baunilha  / Vanilla Flavor — 13g


INSTRUCTIONS :

1 — In a bowl, place the gelatin powder and water, mix and let it hydrate and turn into a dough. So book.
2 — Place the condensed milk, 300g of cream, white chocolate and Bella's Puro Sabor de vanilla flavoring paste in a pan.
3 — Bring to a boil, stirring constantly until it becomes a more consistent cream.
4 — Once this is done, before transferring to a container, mix the previously hydrated gelatin mass and dissolve it completely in the cream.
5 — Transfer to a bowl and take the cream to the fridge for 1 hour, or until it is firm and completely cold.
6 — Add 100g of cream and unsalted butter to the mixer bowl. 
7 — Beat for 10 minutes, until it rises, is light and airy.
8 — Remove the cream from the fridge and add it to the mixer pan, over what has just been beaten.
9 — Beat for another 1 minute and set aside. 

COVERAGE GANACHE :

Chocolate meio amargo / Semisweet chocolate  — 50g
Chocolate ao leite / Milk chocolate — 100g
Manteiga sem sal / Unsalted butter — 60g 
Creme de leite fresco / Heavy cream — 100g
Glucose de milho / Corn glucose — 30g


INSTRUCTIONS :

1 — Heat the cream and pour it over the chopped chocolate, then add the butter and glucose.
2 — Homogenize the mixture with a hand mixer until the ganache is smooth and shiny and apply it to the pie.
3 — If it hardens, just heat it in the microwave until it becomes liquid and apply normally. 


ASSEMBLY AND DECORATION :

Biscoitos Calipso / Calipso biscuits — 1 package
Ganache pronta / Ready ganache — Q/B
Cigarrete de chocolate / Chocolate cigarette  — Q/B
Chocolate branco temperado / Tempered white chocolate — 90g


INSTRUCTIONS :
1 — Place a rim of 32cm in diameter by 5cm in height on a plate.
2 — Apply a thicker acetate tape to the inner side of the rim and then place the Calypso cookies on top of the acetate, with the chocolate part facing the rim.
3 — Squeeze each cookie a little, to lightly stick to the rim.
4 — Place the cookie base on the bottom of the plate, until filled.
5 — With the help of a pastry sleeve, apply the white cream on the baked and cold biscuit base. Spread with a spoon or spatula until smooth. Place in the freezer, freezer or refrigerator until completely firm.
6 — Apply the cold, but still liquid, ganache over the frozen pie. If necessary, heat the ganache for 1 minute in the microwave and spread it completely covering the top of the pie.
7 — Remove the rim and acetate from the sides.
8 — Make a cartridge out of parchment paper and fill it with melted and tempered white chocolate.
9 — Using the white chocolate cartridge, draw an arabesque of your choice and finish with two chocolate cigarettes.
10 - Serve very cold. 


Credits to the respective owner.
Video reused under the Creative Commons Attribution Licence.
Source: https://www.youtube.com/watch?v=u1V-Po06VGo&list=WL&index=5&t=81s