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#GoingForGold – like this photo on Williams-Sonoma’s Instagram contest here.

Brazil is a melting pot with influences from Europe and Africa. But when I think of Brazilian cuisine, my mind wanders to steakhouses offering a variety of sizzling skewers filled with meat. I wanted to make a Brazilian dessert in honor of #Rio2016 and #teamusa for an Instagram contest.

After a bit of research I stopped at Torta Holandesa, or Brazilian Dutch Pie. To me, it looks like Boston Cream Pie on steroids. I’m from New England, the Olympic games are in full swing, amidst steroid controversy, it’s a multicultural named dessert, … and there’s chocolate involved. Need I say more?

If my research is accurate,  it was created in 1991 in the city of Campinas, which is located in the interior of the state of São Paulo. So, it’s not a longstanding Brazilian recipe, but it’s perfect for what I wanted to do.

I dreamed that I made a cake with the Olympic rings. As it turns out, the dream version looked much better than the actual version, but the idea of the rings speaks a thousand words. Especially after our five women gymnasts — Aly Raisman, Madison Kocian, Gabby Douglas, Laurie Hernandez and Simone Biles — received their gold medals after winning the women’s gymnastics team final.

If you like the photo, please like it here on Williams-Sonoma Instagram contest.

Slightly adapted from a recipe from oliviascuisine.com and keeping it “local” with cream, milk and eggs from Salem NH Farmers Market and Brookford Farm.

What you need:

For the crust:
  • 30 squares Honey Flavored Graham Crackers
  • 1 1/2 sticks of butter, softened
  • 2 bags Pepperidge Farm Milano Cookies
For the cream filling:
  • 3 egg yolks
  • 1 14-oz can sweet condensed milk
  • 1 c milk
  • 1 1/4-oz package unflavored gelatin
  • 1/2 c cold water
  • 1 1/2 c heavy cream
For the chocolate ganache:
  • 1 12-oz bag of Ghiradelli bittersweet chocolate chips
  • 1 c heavy cream

For the gold rings, if desired:

  • Chocolate fondant
  • Edible gold spray

What you do:

  • Pulse graham crackers in a food processor until finely crumbled.
  • Transfer to lg bowl and add butter.
  • Mix  until well combined and mixture resembles wet sand. (Don’t try to make sandcastles …)
  • Press mixture into a 9″ spring-form pan w/ removable bottom, lined with parchment paper.
  • Line cookies around edges of pan, gently pressing them into crust.
  • Refrigerate for at least one hour.
  • Add egg yolks and milks to med sauce pan.
  • Bring to boil over med-low heat and cook for about 10 min, stirring constantly, until thick cream develops.
  • Add water to a microwave-safe bowl and sprinkle gelatin over water.
  • Microwave, 5 sec at a time, until dissolved. (2x should be enough)
  • Add  dissolved gelatin to cream mixture and stir until combined.
  • Remove from heat and allow to cool.
  • Meanwhile whip heavy cream until firm peaks form.
  • When cream  mixture is cool, fold in whipped cream.
  • Pour mixture in spring-form pan, smoothing surface with spatula.
  • Refrigerate at least 3 hours, or preferably overnight.
  • In saucepan, heat heavy cream, over med heat, for about 5 minutes or until it begins to boil.
  • Remove from heat and add chocolate chips.
  • Stir until chocolate has melted.
  • Pour ganache on COOLED of the cream pie.
  • Refrigerate at least one hour.

Adding Olympic rings:

I used chocolate fondant rolled into thin strands and used a shot glass to form the circle. Spray with edible gold spray. Linking the rings created an uneven logo. If I make it again, I would cut each individual ring where it overlaps with neighboring ring to avoid overlapping.

Cutting the cake:

This cake is VERY messy. Next time I might make it in a glass trifle bowl so you can see the cookie rim. Run a sharp knife under warm water to cut.