Torta Alemã

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Torta Alemã

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Ingredients

2 packs cornstarch biscuit
250g unsalted butter (room temperature)
1 cup + 1 tablespoon(+/-200 g) Sugar
3 gems passed through the sieve
2 cans ice cream
1 tablespoon Port Wine or liquor (optional)
Coverage:
1 tablespoon unsalted butter
4 tablespoons chocolate powder
1 can condensed milk
  • Medium

Ingredients

  • Coverage:

Directions

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How to Make Torta Alemã:

  1. Beat the butter and sifted sugar (reserve a tablespoon) until you get a whitish and fluffy cream.
  2. Add the yolks one by one.
  3. Add the whey-free sour cream gradually until you get a homogeneous mixture. Reserve.
  4. Add the whey cream, milk, port wine or liquor, and the sugar.
  5. In a pyrex dish, alternate a layer of cookies moistened quickly in milk with a layer of cream.
  6. Repeat the layers until the ingredients are finished, finishing with a layer of cookies.
  7. Cover the pie with plastic wrap and refrigerate until firm (preferably overnight).
  8. Make the topping, like a soft brigadeiro: add the condensed milk, butter, and chocolate, stirring non-stop until it begins to thicken. Wait for it to cool down.
  9. When serving, place the chosen topping on the pie.
  10. Serve cold.

Note:

  • This dessert can be frozen. But refrigerate for at least 6 hours to serve.
  • If you want to unmold, line the pyrex dish or rim shape with pvc film. Refrigerate, unmold when serving, remove the pvc and cover only the top of the pie.

 

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