Nat Casagrande

Cakes
 A sweet influencer.

Nat Casagrande is a journalist by training and a cake designer.

for passion, the same passion that made her abandon her career
5 years in the fashion industry abroad in pursuit of the dream
to work with sweets.

In the desire to unite his passion with his ease of communication,

Nat Casagrande decided to produce her own classes through
videos, with delicious recipes taken from a COOKBOOK
from your mother kept under lock and key. Its greatest achievement is to bring
knowledge, personal fulfillment, and joy for people with
didactic classes created from refined recipes and ingredients
uniting tradition and modernity.

My wish is that people have the opportunity to

we will meet in the bakery just like I met myself.
Brings peace and is almost an addiction to improve and learn new techniques
Each cake. Everything that is done with LOVE ends up being well done.

Nat Casagrande

Cake Designer
 Chocolate Cake Recipe
Mass
Ingredients:
2 cups of wheat flour (250g)
1 tablespoon of baking soda
1 tablespoon of baking powder
A pinch of salt
1 Cup of Cocoa Powder (75g)
2 cups of sugar (400g)
3/4 cup of oil (170ml)
1 Cup of Milk (200ml)
1 Cup of Coffee (200ml)
2 Eggs
Vanilla essence to taste

Preparation method:

Start the recipe by separating the dry ingredients. In a container-

sift the flour, cocoa powder, bicarbonate, baking powder, salt.
In another container, put the sugar and the eggs. Stir well until
until it becomes a light cream. Add the oil and stir until it is
well homogeneous. Add the coffee and warm milk, add to
mix the wet ingredients and stir.
Finally, add the dry mix to the wet ingredients and stir.
Bake in a preheated oven at 180 degrees for about 40
minutes.
 Chocolate Cake Recipe
Mass
Ingredients:
2 Cups of Wheat Flour (250g)
1 teaspoon of baking soda
1 tablespoon of baking powder
1 Pinch of Salt
1 Cup of Cocoa Powder (75g)
2 Cups of Sugar (400g)
3/4 cup of oil (170ml)
1 Cup of Milk (200ml)
1 Cup of Coffee (200ml)
2 Eggs
Vanilla essence to taste

Preparation method:

Start the recipe by separating the dry ingredients. In a reci-

sift the flour, cocoa powder, baking soda, baking powder, salt.
In another container, place the sugar and the eggs. Stir well until
until it becomes a light cream. Add the oil and stir until it is
well homogeneous. Add the coffee and warm milk, add to
mix the wet ingredients and stir.
Finally add the dry mixture to the wet ingredients and stir.
Bake in a preheated oven at 180 degrees for about 40
minutes.

*Note! The measurement of the baking soda appeared incorrectly in the video caption.
follow the measurement of the booklet! This applies to the measurement of milk, coffee
and of oil too! (Use the measurements from the booklet)
SegrRedeicnheoisoeMCuoruisosseidades
d aMassa
The mass can be divided into (3) pieces of 15cm, (2) of 20cm.
or (1) of 25cm.

Little secrets and important curiosities about the dough:

Due to being a more liquid mass, it needs a very good oven.
preheated for at least 10 minutes so that it doesn't sink.
Do not open your oven before 35 minutes under any circumstances.
(to avoid sinking in the center).
If you don't like coffee, you can take it out of the recipe and not
replace with nothing. (however, the coffee makes this dough so special).
Prefer fixed background forms, as they are more liquid.
can leak in the oven.

If you find the recipe too liquid, you can reduce it.
50ml of coffee and 50ml of milk. It works too.
Let the dough rest overnight to slice and
to fill. If you have difficulties making thin layers, you can
leave the dough in the fridge for 1 hour and slice it cold.
It becomes firmer and reduces the chance of crumbling.

Follow the measures in the workbook.

 Mousse Filling
Ingredients:
e he
ssiou
oM cRe
1 Unsalted Butter Tablet (200g)
1 box of Cream without Whey (200g)
1 Cup of Sugar (200g)
1 Cup of Cocoa Powder (From the Priest)

Preparation Method:

In the mixer, beat the sugar and butter until it becomes a creamy mixture.
smooth and well blended. (mix for about five minutes) Add the chocolate
, aho téi ma
um
mix
is
quou
tape well.
ba Finally, add the cream
of cold milk and without whey. Blend only until smooth and light
put it in the refrigerator for 4 hours to use it.

Little Secrets Mousse

The cream must be the one from the box or if it's the one from the can, then no.
It may have no liquid. Prefer to work with cold heavy cream.
It is very important to remember that when you add the cream
of milk, you can't whisk too much... it's just for mixing
because he can carve it!

For this filling, I like to use Dois Frades cocoa powder.

It is very tasty.
 Velvet Filling
of Chocolate
Ingredients
350g Milk or Semi-Sweet Chocolate
290 ml Whole Milk
Honey or Syrup (1 tablespoon)
60g Butter
8 gems
100g Sugar
40g Cornstarch
+400ml whole milk
+ 100 gr sugar

Preparation Method:
1- Start the filling by preparing the ganache. In a container, chop
the chocolate and add the 290ml of hot milk on top.
Let it rest and melt by induction for about 1 minute and stir well.
Add the honey and butter, stir until well combined and set aside.
2- Next, in another container, beat the egg yolks with (100g) of
sugar until it becomes a light cream. Add the starch and set aside.
3-In a saucepan, add 400ml of milk and 100g of sugar, turn on
medium heat and stir. When it starts to boil, turn it off
and sprinkle some of this mixture on the egg yolks to season them and not
cook them. Take all the mixture of the egg yolks to the pan over heat
low and when it thickens stir well for 1 minute. Finally add
mix the ganache well.

Let the filling cool and refrigerate for 6 hours before using it.
 Brownie Recipe
Ingredients:
500g of Shaved Semi-Sweet Chocolate
200g of Butter (Unsalted)
8 Eggs
600g of Sugar
500g of Wheat Flour
5g of Sodium Bicarbonate (teaspoon)
15g of Baking Powder (teaspoon)
5 Cookies or Oreo or Chocolate Chips

Preparation method:

Melt the chocolate with the butter in a double boiler and set aside.
In the mixer, beat the eggs and the sugar until doubled in size.
no. Add (the dry mixture) to the flour, the baking soda and
the yeast. Stir until it becomes a homogeneous dough. Then,
add the melted chocolate to the batter. Grease a baking dish
with butter or non-stick spray and
clear the dough, sprinkle the chopped cookies on top. Take to the
preheated oven to 160°C for
20 minutes. When it starts to crack, take it out of the oven and let it cool.
cool for at least one hour before unmolding.
 Little Brownie Secrets

It is important that the chocolate is hot at the moment that

you mix it into the dough. So that it does not receive shock
thermal and do not weigh its mass.

Do not leave your Brownie in the oven for more than 20 minutes.
He can't bake it too much otherwise it turns into cake and loses the
creaminess inside.

Oven time: for electric ovens and with ventilation the Brownie
it reaches the right point baking for 20 minutes at 160 degrees. For the
gas ovens noted that the ideal time is about 50 minutes!
Remember that the Brownie is not a cake, it has to be firm but
creamy on the inside. I suggest gently probing its dough in the oven..
When you notice that it is already firmer, you can take it out and leave it.
finish baking outside the oven by heat induction.
To slice your Brownie, wait until it is 100% cooled.. helps
at the time of cutting because it will be firmer!
Brownies are always tastier the next day.
I advise consuming within 5 business days.

Size of baking tray used: 40cm X 30cm

Masses
Perfect
Hello, how are you???
Here are my favorite recipes.

Before we begin, I would like to talk about the measures.

Ingredients can be added by grams or
by cups. I particularly like to work with
cup measure. To make the recipe work, just use
the same cup measurement for all ingredients.
I will put here the conversion list of cups in
grams if you prefer to make the recipe with a scale.

1 cup of wheat flour = 140 grams

1 cup of sugar = 180 grams
1 cup of cocoa powder = 65 grams
1 cup of oil = 180 grams or 150ml
1 cup of milk = 150ml
1 cup of water = 150ml
1 tablespoon of baking powder = 10 grams
It is worth remembering that these measurements are of the utensils that
I use (the measurements may vary according to your cup
or you can measure or even look at the brand of the products.
 Chiffon Cake Recipe

Ingredients:
5 Eggs (*6 if the egg is small)
2 Cups of Sugar
3 cups of wheat flour
1 tablespoon of baking powder
1 Cup of Oil
1 Cup of Warm Milk
1 teaspoon vanilla essence

Preparation method:

1- Start by breaking the eggs and separating the whites from the yolks;
2- Beat the egg whites until stiff peaks form and set aside;
3- In a bowl, prepare the mixture of dry ingredients (flour, baking powder) and
leave everything well mixed. Set aside;
4- In the mixer, beat the egg yolks and the sugar until it becomes a
homogeneous and clear cream; add the essence.
5- At the same time, add the warm milk and the oil to the mixture, until
to become a homogeneous mixture;
6- Add the preparation of the dry ingredients (flour and baking powder) all at once.
Tell the minimum speed of the mixer and finish beating at
hand
7- Finally, add the egg whites and gently incorporate.
of delicacy. Do not dissolve all the snow egg whites;
8- In a greased mold with release spray or butter,
place the dough in the mold and bake for about 45 minutes at
180º.
 Chiffon Cake Recipe
of Chocolate
Mass
Ingredients:
5 Eggs (*6 if the egg is small)
2 cups of sugar
3 cups of wheat flour
1 Cup of Cocoa Powder
1 tablespoon of baking powder
1 Cup of Oil
1 cup of warm milk
1 teaspoon vanilla essence

Preparation method:
Start by breaking the eggs and separating the whites from the yolks.
Beat the egg whites until stiff peaks form and set aside. In a bowl, prepare the dry ingredient mixture.

(flour, baking powder, and chocolate) and mix everything well. Set aside;
In the mixer, beat the egg yolks and the sugar until it becomes a creamy mixture.
homogeneous and clear, at the same time add warm water and oil
the mixture until it becomes a homogeneous mixture. Add the
Preparation of the dry ingredients (flour, baking powder, and chocolate). Beat at low speed.
minimum of the mixer and finish beating by hand. Lastly add the
clear in snow and incorporate with softness and delicacy,
Do not dissolve all the snow egg whites. In a greased mold with
release spray or butter, place the dough in the mold and bake for
about 45 minutes at 180º.
This recipe yields 3 cakes in a 15cm mold, 2 cakes in a mold of
20cm and 1 cake in a 25cm mold.
 Chiffon Cake Recipe
of Chocolate
Mass
Ingredients:
5 Eggs (*6 if the egg is small)
2 Cups of Sugar
3 cups of wheat flour
1 Cup of Cocoa powder
1 tablespoon of baking powder
1 Cup of Oil
1 Cup of Warm Milk
1 teaspoon vanilla extract

Preparation Method:
Start by breaking the eggs and separating the whites from the yolks.
Beat the egg whites until stiff and set aside. In a bowl, prepare the dry mixture.
(flour, baking powder, and chocolate) and mix everything well. Set aside;
In the mixer, beat the egg yolks and the sugar until it becomes a creamy texture.
homogeneous and clear, At the same time add warm water and oil
the mixture until it becomes a homogeneous mixture. Add the
preparation of dry ingredients (flour, baking powder, and chocolate). Beat at speed
low speed of the mixer and finish mixing by hand. Lastly, add the
clear in snow and incorporate gently and delicately,
Do not dissolve all the peaks of egg white. In a greased pan with
release spray or butter, place the dough in the pan and bake for
about 45 minutes at 180º.
This recipe yields 3 cakes in a 15cm mold, 2 cakes in a mold of
20cm and 1 cake in a 25cm mold.
 Curiosities of
Chiffon Mass
The Chiffon Cake is very soft and moist because it contains
base oil and egg white emulsion. Ideal for cakes
fondant and cold cakes.
It can be used for naked cake, but it dries out if left exposed.
in contact with the air.

This recipe yields 3 cakes in a 15cm mold, 2 cakes in

a 20cm cake pan and one 25cm cake.
 Sponge Cake Recipe
Ingredients:
6 Eggs
4 cups of wheat flour
3 Cups of Sugar
450 ml of Milk
1 tablespoon of yeast

Preparation Method:

Whip the egg whites until they reach a stiff peak. Keep whipping.
and add the jewels one by one until the volume triples. Add the
sugar gradually with the mixer on medium speed. Add
the milk gradually. Finally, add the flour which should already be
mixed with the yeast and stir with the help of a whisk and spatula
Delicately. Place in a preheated oven at 180 degrees until it
to turn golden brown. About 40 minutes. Variables: you can swap the
milk for orange juice, and add essence of any flavor,
because it is a very neutral dough.

Curiosities about aMassa

The Pão de Ló is a traditional batter rich in eggs, which does not contain
neither butter nor oil. Because of this, it is
more dry and very light. Ideal for cakes that will have a lot.
syrup and fruit fillings, like display cakes. It has an appearance
of sponge cake. It yields a lot and has a low cost.
.
 Sponge Cake Recipe
Chocolate
Ingredients:
6 Eggs
4 cups of wheat flour
1 Cup of Cocoa Powder
3 Cups of Sugar
450 ml of Milk
1 tablespoon of baking powder

Preparation Method:

Beat the egg whites until stiff peaks form. Keep beating and
add the gems one by one until tripling in volume. Add the sugar
slowly with the mixer on medium speed. Add the milk with
the chocolate is gradually dissolved. Finally, add the flour that has already
it should be mixed with the yeast and stir with the help of a whisk and
Gently with a spatula. Place in a preheated oven at 180 degrees.
until it turns golden brown. About 40 minutes.

Curiosities about the Dough

The Pão de Ló is a traditional batter rich in eggs, which does not contain
fat neither from butter nor from oil. Because of this it is
but drier and lighter. Ideal for cakes that will require a lot
syrup and fruit fillings, like display cakes. It has an appearance
the sponge cake. It yields a lot and has a low cost.
.
 Dough Recipe
Buttery
Ingredients
4 Eggs
2 cups of sugar
Butter 180g
1 Cup of Milk
3 cups of wheat flour
1 tablespoon of yeast

Preparation Method:

Beat the egg whites until stiff peaks form and set aside. In the mixer, add the yolks,
sugar and butter, beat until it becomes a creamy white and homogeneous texture
add the flour already mixed with the baking powder and the milk until it becomes a
creamy mixture. Incorporate the whipped egg whites with the help of a whisk and
mix delicately. Place in the already preheated oven for about 40
minutes, or until you smell cake around the house.

Curiosities about Dough

The buttery dough is more structured and heavier. Because it contains fat.
from the butter, it's very moist. Extremely tasty, it can be eaten plain.
It can hold heavier fillings and is perfect for Naked cake, because
it does not crumble and does not break easily.
 Dough Recipe
Buttery Chocolate
Ingredients
4 Eggs
2 cups of sugar
Butter 180g
1 Cup of Milk
3 cups of wheat flour
1 Cup of Cocoa Powder
1 tablespoon of baking powder

Preparation Method:

Whip the egg whites and set aside. In the mixer, add the yolks,
sugar and the butter (at room temperature), beat until it becomes a
white and homogeneous cream, add the flour already mixed with
the yeast and the chocolate. Add the milk until it becomes a creamy dough.
Incorporate the egg whites beaten to peaks with the help of a whisk and stir.
gently. Place in the preheated oven for about 40 minutes,
or even smell cake around the house.

Curiosities about Dough

The buttery dough is more structured and heavier. Because it contains fat.
The butter is very moist. It's really delicious and can be eaten on its own.
It can hold heavier fillings and is perfect for Naked cake, as
it does not crumble and does not break easily.
 DoughRecipe
Red Velvet
Ingredients:
3 Cups of Wheat Flour
2 cups of sugar
4 Eggs
200g of Unsalted Butter
1 tablespoon (15ml) of vinegar
1 Teaspoon of Baking Powder (5g)
1 Teaspoon of Baking Soda (5g)
1 tablespoon of cocoa powder (7g) 4ml of vanilla essence
230ml of Milk
Juice of Half a Lemon.
4g of Red Powder Dye

Preparation method:
Squeeze the lemon juice into the milk, stir, and let it rest for 15 minutes.
2- Separate the egg whites from the yolk and beat the egg whites until stiff peaks form (set aside).

3- Beat the eggs, sugar, and butter until it becomes a smooth cream.
it's clear.
4- Add the vanilla and the vinegar
5- In a separate container, sift and mix the dry ingredients.
(farinha, cacau em pó, bicarbonato, fermento, corante vermelho )
6- Combine all the ingredients including the milk and when the mixture is
homogeneous
7- add the egg whites.
8- Divide the batter into two 20cm baking pans and take to the preheated oven.
heated to 180 degrees for about 45 minutes.
 Filling Recipe
Red Velvet
Ingredients:

150g of Unsalted Butter

450g of Cream Cheese
400g of Whipped Cream
180g of Refined Sugar
3ml of Vanilla Essence

Preparation Method:

1- Beat the butter and sugar until it becomes a light cream.

2- Add the cream cheese to the vanilla
3- Gently mix everything with the whipped cream

Strawberry Jam Recipe

Ingredients:
600g of Strawberry
180g of Sugar

Preparation Method:
Place the ingredients in a pot and let cook over low heat.
down for about 10 minutes.
Fillings
 Briganache Recipe
Ingredients:

1 Can of Condensed Milk

2 Tablespoons of Cocoa Powder
1 tablespoon of butter
250g of chocolate
100g of Cream

Preparation Method Ganache:

Melt the chocolate in a double boiler or in the microwave, for 30 seconds

30 seconds to no
burn. With the melted chocolate, add the cream.
stir until it becomes creamy
and homogeneous. Set the ganache aside outside the fridge.

Preparation Method Brigadeiro:

Put the condensed milk and cocoa powder in a saucepan.

Mix the two over medium heat.
After mixing a little, add the butter and stir constantly.
until the brigadeiro reaches
spoon point, pulling away a bit from the bottom. Let it cool.
a little.
 Briganache Recipe
Preparation Method for Briganache:

Mix the brigadeiro and the ganache, preferably in the mixer, to

mix well and achieve a good consistency.
Let it rest a bit at room temperature and your
the filling will be ready for use.
 Dubai Filling Recipe
Ingredients:
250g of White Chocolate
100g of Cream
200g of Dulce de Leche
1 Tablespoon of Cinnamon
2 Cups of Whipped Cream

Preparation Method:

Melt the chocolate in a double boiler or in the microwave, in 30-second intervals.

seconds to not burn. With the melted chocolate, add
the cream and stir until creamy and smooth.
Add the cinnamon and stir to combine well.
Add the cream and stir well until it turns into a cream and let it sit.
rest for two hours.

Gently fold in the whipped cream into the filling.

Let the filling rest in the refrigerator for an hour
before filling your cake.
 Filling Recipe
Caramel
Ingredients
½ Cup of Sugar (75g)
1/3 Cup of Water (50ml)
1 Can of Condensed Milk
(Option to become a cream, add 125g of already whipped cream)

Preparation Method:

On low heat, melt the sugar in a pan until it becomes a syrup.

caramel. When everything is melted, add the water to the pot
and let the water dissolve the sugar a bit without stirring. Stir the mixture.
until everything dissolves and the broth thickens. Add the condensed milk
and keep stirring as if it were brigadeiro.

To achieve a creamier consistency, add the whipped cream.

More Attention! The Caramel should be at room temperature.
to incorporate the whipped cream. Wait for it to cool.
 Cream Recipe
of the Pastry Chef
Ingredients
1/2 liter of milk
Vanilla essence (better if you have a pod)
4 Egg Gems
140g of Sugar
30g of Butter
50g of Cornstarch

Preparation Method:

Heat the milk in the pan. In a bowl, beat the egg yolks and the sugar.
the starch. Season the yolks first and then return to the heat for
1 minute. Take to chill and finish in the mixer for a creamier texture.
You can flavor with any paste.
 Milk Recipe
Thick Condensed Milk
Ingredients
1 box of condensed milk
1 box of cream
1 Box of Whole Milk

Preparation Method:

On low heat, add all the ingredients to the pot and stir well.
until it reaches a firm consistency, as if it were brigadeiro.
When it is ready, turn off the heat and transfer the filling to
another container. Let it cool.
 Cream Recipe
of Nuts
Ingredients
300ml of Milk
200g of Cream (1 Box)
395g of Condensed Milk (1 Can)
40g of Cornstarch (4 tablespoons)
Vanilla or Nuts Essence
150g of Chopped Nuts
100g of Dulce de Leche (Optional)

Preparation Method:

Mix all the ingredients before turning on the heat.

Cook over medium heat until a firm consistency is reached. Finally, add
the nuts and if you want a darker filling add the dulce de leche.
 Ganache Recipe
with Nutella
Ingredients
500g of chocolate
200g of Cream
2 tablespoons of Nutella (Hazelnut Cream)

Preparation Method:

Melt the chocolate in a double boiler or in the microwave, in 30-second increments.

seconds to avoid burning. With the melted chocolate, add
the cream and stir until it becomes creamy and homogeneous.
Add the hazelnut cream and mix well.
Keep the ganache outside the refrigerator.
 Ganache Recipe
White
Ingredients
500g of White Chocolate
200g of Cream
1 Teaspoon of Titanium Dioxide

Preparation Method:

Melt the chocolate in a double boiler or in the microwave, in 30-second intervals.

seconds to not burn. With the melted chocolate, add the
cream and stir until smooth and homogeneous.
If you want to make the ganache very white, add the
Titanium Dioxide and mix well until reaching the desired shade.
 Filling Recipe
Ganache for piping
Ingredients
500 g of milk chocolate
200ml of cream (1 box)
200ml of whipped cream

Preparation Method:

Melt the chocolate gradually in the microwave and add the cream
pour in the milk at once and stir well.
Let it rest for 6 hours.
10 days in the fridge
3 days out of the fridge
 Filling Recipe
Simple Brigadeiro

1 can of condensed milk

2 tablespoons of chocolate from the priest
1 tablespoon of butter
(To fill the cake, it is ideal to double the recipe)

Preparation Method:

Combine all the ingredients in a deep pan and stir over medium heat.
until it starts to bubble and detach from the bottom (it should be a firm point)
 Cream Recipe
Belgian
Ingredients
500ml of Whole Milk
2/5 Tablespoons of Cornstarch (25g)
1 Can of Condensed Milk
1 Box of Cream
2 Egg Gems

Preparation Method:

Dissolve the starch in the milk, with the heat off. With the starch dissolved,
turn on the medium heat and add the other ingredients until it reaches the right consistency
firm. Let it cool with plastic wrap in contact.

Belgian Chocolate or Strawberry Cream:

To flavor your Belgian cream with chocolate or strawberry,
Just add cocoa powder or strawberry Nesquik. Mix.
well and let cool.
 Filling Recipe
Four Milks
Ingredients
1 can of condensed milk
200g of boxed cream
150g of Powdered Milk (Ninho)
200 ml of Whole Milk
50ml of Coconut Milk (Optional)
1 tablespoon of butter

Preparation Method:

Put all the ingredients in a pot and stir over low heat
until the desired consistency is reached. This filling can be used
how to make a syrup and if left at the brigadeiro point it can be used
like firm filling.
 Recipe
Chocolate Ganache
Milk chocolate or semi-sweet

Ingredients
500 grams of milk chocolate
200ml of heavy cream without whey (one box)

Preparation Method:

Melt the chocolate in the microwave for 30 seconds at a time.

(or bain-marie) Add the WARM cream and mix until it becomes
a homogeneous cream. Wait for it to cool at room temperature.
It is advisable that your ganache for filling rests for at least
6 hours until applied to the cake.

Quantity for 15cm cake

Ganache for covering

liquid
Ingredients
500 grams of milk chocolate
400ml of boxed cream
Nat Casagrande
Cakes
 A sweet influencer.

Nat Casagrande is a journalist by training and a cake designer.

for passion, the same passion that made her leave her career
5 years in the fashion industry abroad in pursuit of the dream
to work with sweets.

In the desire to unite her passion with her ease of communication,

Nat Casagrande decided to produce her own classes through
videos, with delicious recipes taken from a COOKBOOK
of your mother kept under lock and key. Your greatest achievement is to bring
knowledge, personal fulfillment, and joy for people with
didactic classes created from refined recipes and ingredients
uniting tradition and modernity.

My wish is that people have the opportunity to

We will find ourselves in the pastry shop just as I found myself.
Brings peace and is almost an addiction to improve and learn new techniques.
to each cake. Everything made with LOVE ends up being well done.

Nat Casagrande

Cake Designer
Cake of
Carrot
Hello Migles... How are you?

First of all, I would like to say that I am very happy to have you.
Here! Thank you for the trust.
Here are the important tips before starting the recipes of
carrot cakes. Before getting your hands on the dough, prepare the
"Mise en place" is the French term used in gastronomy and its
put in order. Weigh and place all the ingredients
what you are going to use on your workbench!
Believe me, this helps a lot with the final result of your recipe.
Here is the conversion list of cups to grams if you prefer.
make the recipe with a scale.

1 cup of wheat flour = 140 grams

1 cup of sugar = 170 grams
1 cup of cocoa powder = 90 grams
1 cup of oil = 170 g or 200ml
1 cup of milk = 200ml
1 cup of water = 200ml
1 tablespoon of baking powder = 9 grams

It is worth remembering that these measurements are of the utensils I use

(the measurements may vary according to your cup or spoon measurement).
Don't forget to preheat your oven
 Original Dough Recipe
Carrot Cake
Mass
Ingredients:
3 medium carrots (about 450g)
2 cups of wheat flour (280g)
1 cup of corn starch (Maizena) (80g)
4 Eggs + 1
2 cups of tea of sugar (340g)
1 cup of tea of oil (200ml)
1 teaspoon of baking powder (9g)

Preparation method:
In the mixer, beat the egg whites until stiff peaks form.

In the blender, beat the carrots, sugar, egg yolks, oil, until it
make a homogeneous mixture.
In a bowl, sift the flour, starch, and baking powder.
Incorporate the dry ingredients into the wet ones, and lastly, the egg whites beaten to peaks.

Blend until smooth

In your preferred shape, place the dough in the mold and

Bake for 40 minutes at 180*. (can be done in a rectangular shape)
like the traditional carrot cake!!

-
 Fit Dough Recipe
Carrot Cake
Mass
Ingredients:
3 medium carrots (about 450g)
2 cups of rice flour (240g)
1 cup of oats (Can be bran or flour) (75g)
1 tablespoon of yeast (9g)
1 cup of demerara sugar (200g)
(optional 1 tablespoon of such and such)
4 Eggs + 1
100ml of coconut oil

Preparation method:
In the mixer, beat the egg whites until stiff peaks form.

In the blender, blend the carrots, demerara sugar, egg yolks,

coconut oil, until it becomes a homogeneous mixture.

In a bowl, sift the rice flour, oats, and baking powder.

Combine the dry ingredients with the wet ones and finally the egg whites.

Beat until smooth Grease the mold of your choice,

Place the dough in the pan and bake for 40 minutes at 180*
(it can be made in a rectangular shape like the traditional carrot cake!!
 BrigadierCoverage
Ingredients:
2 cans of condensed milk
1 box of cream without whey (200g)
cocoa powder (65g) or 4 tablespoons
2 tablespoons of butter
1 tablespoon of starch

Preparation method:

Preparation method:
Combine all the ingredients in a deep saucepan and stir over heat.
medium until it starts to bubble and detach from the bottom
(it has to be a firm point)
 Coverage
Ganacheforpiping
Ingredients:
500 g of milk chocolate
200ml of cream (1 box)
200ml of whipped cream

od
Mo
de prepair
Melt the chocolate in the microwave for 30 seconds at a time or
in a double boiler. Add the cream all at once and stir
until it becomes homogeneous and with a firmer texture.
Let it rest for 6 hours with plastic wrap in contact!
Place in a piping bag and fill the cake.
1M or 2D tips to make the rosettes

FitChocolateCoating
Ingredients:
200g of 70% chocolate or lactose-free
100 ml of coconut milk (can be light)

Preparation method:
Melt the chocolate and incorporate the coconut milk
 Grandma'sCoverage
Ingredients:
4 tablespoons of chocolate
4 cups of refined sugar
2 tablespoons of butter
2 cups of whole milk

Preparation method:
Mix all the ingredients in a pot and when
bring to a boil, turn off, and pour hot over the cake
(do not let it boil too much to avoid caramelizing).
Nat Casagrande
Cakes
 A sweet influencer.

Nat Casagrande is a journalist by training and a cake designer.

for passion, the same passion that made her abandon her career
5 years in the fashion industry abroad in pursuit of the dream
to work with sweets.

In the desire to unite her passion with her ability to communicate,

Nat Casagrande decided to produce her own classes through
videos with delicious recipes taken from a COOKBOOK
from your mother kept under lock and key. Your greatest achievement is to bring
knowledge, personal fulfillment, and joy for people with
didactic classes created from refined recipes and ingredients
uniting tradition and modernity.

My wish is that people have the opportunity to

we will meet in the pastry shop just as I met myself.
Brings peace and is almost an addiction to improve and learn new techniques.
to each cake. Everything that is done with LOVE ends up being well done.

Nat Casagrande

Cake Designer
 About Red Velvet
Of American origin, the Red Velvet is not only beautiful and appetizing,
there is a lot of story to tell!

Your very luxurious name Red Velvet translated into Portuguese

means Red Velvet, has a unique and almost indescribable taste.
Dough and light flavor that allow sweet lovers to eat
always 2 pieces or more. When you are going to put your hand on the
you will see that this recipe is practically an alchemy
gastronomic with ingredients that will have to react to
we achieve this velvety red. Of course, nowadays
we use the dye to intensify the color, but the reaction of the milk,
vinegar and cocoa are already quite interesting.

One curiosity is that in the past (more precisely in the

World War II) At the time of the conflict, it was necessary
ration the amount of food consumed. Therefore, the
people needed to ingest things that met their needs
of the human organism. Beetroot (responsible for the color
similar to red) is a food that contains sugars and
a lot of iron, in addition to being abundant in the United States.

I confess that I have tried, but it doesn't turn out a nice red.
Over the years, this famous soft cake fell into
I like Americans and the world. In the US, it's almost a law.
All coffee shops and bakeries must have Red Velvet on the menu.
 Red Velvet from Nat
What to say about this cake?
I will try to describe to you the importance of this cake.
it is for me and for my career.
I have always been curious about recipes and I always experiment with many.
sweets out there to try and discover flavors and textures.
When I had my first Red Velvet, it was love at first bite,
but... I knew he could still be more delicious.
That's when I began the saga of the perfect Red Velvet.
I tested over 20 recipes until I reached the Grand Finale!
When I started selling the Red, it was
the greatest success of my career as a pastry chef.
Sold one after another.
Every customer who bought the first... bought the second...
and so it goes... Of all the cakes I have on my menu, the Red
Velvet is what generates the most word of mouth.
If he went to the table of some party, be sure
from where more orders come.

If you've never eaten Red Velvet and are curious to know

What does it taste like... I'll try to describe.
It is light, soft (you can eat 3 slices), tender, naturally
moist, it has a vanilla flavor but at the same time
a citrus touch and the creaminess of cream cheese mousse!
An explosion of flavors in every bite!
The red color awakens curiosity and interest in everyone...
that's why there is never anything left for the next day hahahaha
 Red Velvet Cake Recipe
Recipe developed by Cake designer Nathallie Casagrande - São Paulo/SP

Mass
Ingredients:
3 cups of wheat flour (360g)
2 cups of sugar (325g)
4 eggs
200g of unsalted butter
1 tablespoon (15ml) of vinegar
1 teaspoon of baking powder (5g)
1 teaspoon of baking soda (5g)
1 tablespoon of cocoa powder (7g)
1 coffee spoon of vanilla essence
(not in the video but it is to be included)
230ml of milk
Juice of half a lemon.
1 tablespoon of red dye Gran Chef (4g)
If you want it very red, add 1 teaspoon of dye.

Preparation method:
Squeeze the juice of the lemon into the milk, stir, and let it rest for 15 minutes.
Separate the egg whites from the yolk and beat the egg whites until stiff (set aside).
Beat the eggs, sugar, and butter until it becomes a cream.
homogeneous and clear.
Add the vanilla and the vinegar
In a separate container, sift and mix the dry ingredients.
(farinha, cacau em pó, bicarbonato, fermento, corante vermelho )
Combine all the ingredients including the milk and when the mixture is
homogeneous, add the egg whites.
Divide the batter into two 20cm baking pans and place in the preheated oven at
180 degrees for about 45 minutes.
 CreamCheeseMousse
Recipe developed by Cake designer Nathallie Casagrande – São Paulo/SP

Mass
Ingredients:
400g of whipped cream (it can be store-bought or homemade)
of fresh cream
150g of unsalted butter
180g of refined sugar
450g of Cream Cheese
1 cup of coffee with vanilla essence

Preparation method:
Beat the butter and sugar until it becomes a light cream.
add the vanilla cream cheese and mix everything gently
with the Chantilly.

SyruptomoistentheCake
Ingredients:

Strawberry jam:
600g of strawberry
180g of sugar

Preparation Method:
Place the ingredients in a pot and let it cook on the stove.
down for about 10 minutes.