Bolus Red Vevelt
❀ 1 xícara (chá) of milk
❀ 1 colher (soup) of suco de limão ❀ 1 and 1/2 xícaras (chá) of sugar ❀ 100 g culinary margarine
❀ 1/2 xícara (chá) of oil
❀ 3 gems
❀ 2 and 1/2 xícaras (chá) of wheat farinha
❀ 1 colher (chá) of chocolate in po ❀ 1 colher (chá) of baunilha aroma ❀ 5 colheres (cha) of food corings in vermelho gel
❀ 1 colher (soup) of chemical ferment
❀ 3 egg whites, beaten in the snow
Claim and coverage:
❀ 1 tablet of unsalted butter (200g) ❀ 500 g confectioner’s sugar
❀ 300 g cream cheese
❀ 1 colher (chá) of baunilha aroma ❀ lemon zest
✿ Mix the milk with the lemon and reserve.
✿ Preheat the oven at medium temperature (180 ºC).
✿ In the batedeira, beat the sugar with margarine, or oil and gems to obtain a mild cream.
✿ Reduce the speed of the batter and add the remaining ingredients. ✿ Place in a round shape (25 cm in diameter) with removable bottom, greased and floured.
✿ Roast for about 50 minutes or until, spitting a stick, it came out dry. ✿ Deformed or morno bolus.
Claim and Coverage:
✿ Na batedeira, beat butter until smooth.
✿ A few days, add the sugar from the confectionery and the mixture from the cream cheese.
✿ Dressing gown tied to make it smooth.
✿ Add the remaining cream cheese, the baunilha and the lemon zests and beat until smooth.
✿ After the bowl is unformed and cold, cut into 3 equal layers.
✿ Recheie e cover toda o bolo.
✿ Keep in geladeira and serve at room temperature.