This is a summary of the transcript:
- The speaker is a woman named Loli who teaches how to make a Brazilian cake called slowly.
- She starts by introducing herself and her channel, and inviting the viewers to subscribe and like her videos.
- She then lists the ingredients and the quantities for the cake, the wetting, and the mousse.
- She shows how to prepare each part of the cake step by step, using an electric mixer, a strainer, a spatula, a lyre, a saucepan, a pastry bag, and a removable ring mold.
- She also gives some tips and alternatives for some ingredients and tools.
- She bakes the cake in the oven for 23 minutes, then lets it cool for 10 minutes before removing it from the mold.
- She moistens the cake with the milk and cocoa mixture, then refrigerates it until ready to use.
- She whips the cream with the sugar and chocolate, then spreads it over the cake in two layers.
- She decorates the cake with chocolate lines and swirls using a toothpick.
- She refrigerates the cake for 4 or 5 hours or overnight, then removes the ring and the acetate paper.
- She transfers the cake to another tray and smooths the sides with a spatula.
- She cuts a slice of the cake and shows how moist and spongy it is.
- She tastes the cake and praises its flavor and texture.
- She encourages the viewers to try it and watch her next videos.
Here are the key facts extracted from the text:
1. The text is a transcript of a video tutorial on how to make a Brazilian cake called "bolo baeta".
2. The ingredients for the cake are: 3 eggs, 150 grams of sugar, 130 grams of all-purpose wheat flour, 25 grams of pure cocoa powder, 150 milliliters of milk, and 2 tablespoons of sugar.
3. The ingredients for the mousse are: 500 milliliters of whipping cream or heavy cream, 200 grams of chocolate for desserts, and 80 grams of icing sugar or powdered sugar.
4. The cake is baked in a fixed mold of 20 centimeters in diameter and 5 centimeters deep at 170 degrees Celsius for 20 to 25 minutes.
5. The cake is moistened with the milk and cocoa mixture and then covered with the chocolate mousse.
6. The cake is decorated with chocolate lines and swirls made with a pastry bag and a toothpick.
7. The cake is refrigerated for 4 to 5 hours or overnight before serving.