Some of the flavours of the cakes after the condensed milk

The cooked condensed milk like a milk fondant

With powder chocolate

You doubt you can make with coconut?

Condensed milk with pineapple

With cashew nuts, for here where I live the filling with cashew nuts is more expensive than peanuts

With plum is very easy to do is more for a party for old people, children doen’t like that taste

With lemon

With poison fruit

My mother instead  make with simple cashew nut she make the crunch of cashew nut.

And one that my family commonly use to make and would very good for patisserie is with walnuts in a cake of pão-de-ló the one tipically from Portugal, my family don’t do it very commonly because is a re-read of a famous butter-cake-dough of walnuts with filling of baba-de-moça.

But for patisserie is the common because there the spot is you make, the doughs, fillings and the tops, and is only one work for each you don’t do a special cake-dough you make one puff pastry and all the cuts, basically pão-de-ló, and cookie crust for the pies and with the fillings and the top you create a banquet the puff pastry and the cookie crust even give you the opportunity to make salt deserts. Can you imagine perform a complete feast and less of 4 or 2 hours depending of you organization and talent. Rute Bezerra de Menezes Gondim