26 Jun 2007

Nut cake ,with eggs cream filler

The first time that I ate this cake was in Bistrô Charlô in Sao Paulo (Brazil), was love at first bite. My favorite cakes are, after the carrot cake , all the cakes with dry fruits as nuts, almonds and hazelnuts .One day thumbing through one of the books of recipes yellowed by the time, of my mom, I found the recipe that was given to the book the sugar Uniao, for Doña Idalina Nunes Fonseca of the city of Pelotas in the state of Rio Grande do Sul. For who did knows Pelotas , is in the south end of Brazil and almost in the border with Uruguay, is famous for the quality of the sweet shop. The first time that I made this cake I thought that was so weird `cos no flour used ,and I sure that didn’t work. But, it was deceived, it is perfect with a wonderful and humid consistency .I use hardly half recipe for the mass and equals measures for the filler and the covering

Nut Cake eggs cream Filler

12 eggs

500 grs sugar

6 spoonfuls (soup) breadcrumbs

500 grs of chopped nuts

Egg whites be whipped until they are stiff, join the gems one by one, the sugar in spoonfuls and continued beating until bending volume. Gently folded into the breadcrumbs and the nuts until integrated. It seizes in moderate oven, in two same badges, lined with paper shortening and anointed with shortening. Allow to cool, and stuff

For the filler

150 gs sugar

200 ml coconut milk

5 gems

1 spoonful (coffee) powdered cinnamon.

Join 200mls of coconut milk or 200mls of water and granulated sugar in medium sized saucepan. Cook until small amount dropped in cold water forms soft ball (about 10 minutes) Allow towarm and mix the gems well . Takes over low heat, stirring with a wooden spoon, until it thickens. Perfume sprinkling the cinnamon on the filler after having applied in the cake

For the icing

200gr of sugar

1 cup of warm water

3 eggs white whipped until stiff

Join the water with the sugar and to boil without stopping until soft ball point. Add the whites combings and continue beating until it thickens and form picks

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Oh for the love of food! said...

Sylvia, your nut cake is so Beautiful. I especially love the inclusion of coconut milk in this recipe.

Kelly Mahoney said...

What a great balance of sweet and filling.

Flavia Santini said...

Oi, Sylvia!
Vc me conhece do blog MONDO DEI SAPORI, que è do Bruno, meu marido ;)
Tem um link meu là, ele escreve sobre suas receitas e eu ensaio sobre as minhas descobertas (e peripècias) do mundo em italiano.
Seja MUITO bem-vinda, è um prazer q vc acompanhe meus posts - eu jà adoro teu blog!
Um beijào, e atè a pròxima :)

JennDZ - The Leftover Queen said...

Okay Sylvia, I am casting my vote, you are the best sweet maker I have seen!

The Cooking Ninja said...

Thanks for dropping by my blog. Wow! this looks super delicious.