This cake has been used in my family for parties and gatherings ever since I can remember. It’s so light and irresistible, it’s impossible to say no to it.
This recipe has been adapted from the one my sister in law, Marisa Macedo, has recently sent to me.
Ingredients
cakes (This amount is for 1 cake and you should make 2 cakes of that recipe)
- 6 Egg yolk - sifted
- 1 cup Sugar
- 1/2 cup Bread crumbs - (use gluten-free Breadcrumbs for gluten intolerance)
- 1.5 cup Walnut - Grounded
- 1 tbsp Baking powder
- 6 Egg white
Sugar syrup
- 1 cup Water
- 1/2 cup Sugar
Baba de moça** for filling and topping
- 1 cup Sugar
- 1/2 cup Water
- 6 Egg yolk - sifted
- 1/2 tsp Walnut essence - (optional)
- 1 tbsp Corn starch
- 1 cup Coconut milk
Walnuts filling
- 1 can Sweetened condensed milk
- 1/2 cup Walnut - Chopped
- 1/2 cup Cream - 35% whipping cream or 25% thick cream or 2% or 0% evaporated milk
Instacart is available in the US only at the moment.
Instructions
Cakes
- Double just the cake recipe and make 2 separate cakes from this recipe.
- Using a Mixer, beat the egg yolks with the sugar until a cream is white and double the volume.
- Add walnuts and Breadcrumbs.
- Add the Baking Powder stirring carefully.
- In a separated bowl, beat the egg whites. Start beating the egg whites at low speed until they are foamy, and then move on to medium or even medium-high. Do not beat on high. When your egg whites get fluffy soft peaks...STOP! If you overbeat them, they will liquify again. Once eggs are overbeaten, they cannot be salvaged. Do not let them sit for long period of time. Whipped egg whites should be used immediately as they may lose volume or weep moisture as they sit.
- Mix the beaten whites with egg yolks, breadcrumbs and walnuts mix and stir carefully until a homogeneous mass.
- Preheat the oven to 180–190°C (350–375°F). Grease with Cooking Spray 2 round 9-Inch Cake Pan and line the base of each with baking Parchment Paper*.
- Add a couple tablespoons of breadcrumbs and shake it around the pan until the interior surface is lightly and completely covered. Turn over the pan and firmly knock out any excess breadcrumbs into a bowl. As you’re coating two pans, dump the excess breadcrumbs from the first pan into the second pan.
- Place batter in the pan and bake in pre heated oven for 30-50 minutes or until it starts to shrink from the sides and a toothpick or Cake Tester comes out just slightly humid but with no crumbs or cake mixture. Do not over bake - it should be moist inside!
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
Sugar syrup
- Mix the sugar in the water and bring to the boil until it makes a syrup.
- Remove from heat and let it cool.
Baba de moça** for filling and topping
- Mix the sugar in the water and bring to the boil until it makes a syrup.
- Remove from heat.
- Beat the egg yolks with the walnut essence (the essence is optional - I used almonds essence because I did not find a walnut essence) using a Whisk to form a thick cream.
- Dissolve the cornstarch in the coconut milk and add the egg yolks, bring the mix again to the heat until thick.
- Remove from heat and let it cool.
Walnuts filling
- In a clean (no greasy) Saucepan, mix the sweetened condensed milk and the walnuts in a medium heat.
Stir often with a Whisk until thickened and starts to pull away from the sides of the pan (you should be able to see a clear trace on the bottom of the pan when stirring). - Remove from heat and add the Cream (you can use 35% whipping cream or 25% thick cream or 2% or 0% evaporated milk) and let it cool before filling the cake.
Assembly of the cake
- When the cake is cool, on a work surface, using a Cake Cutter cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices.
- Water with the sugar syrup.
- Transfer to a Cake Stand.
- Place the walnuts filling in the middle of the two cakes and the cut bottom part and top, put the Baba de moça. There will be the following layers: cake, Baba de moça, cake, walnuts filling, cake, Baba de moça and cake.
- Cover with Fluffy Meringue Frosting Fast2eat Recipe and garnish with whole walnuts, baba de moça**, Fios de ovos*** or as desired.
Notes
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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