Bom Bocado with guava cream🇵🇹
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Fresh grated coconut
Grated semi-cured cheese
Cinnamon and icing sugar
Make a thin syrup (120°C) with the sugar and 200ml of water and add the butter, do not stir. Allow to cool a little and gradually pour the syrup over the beaten eggs.
Add the coconut, the cheese and finally the wheat flour.
If, when assembling, you want to do the same as mine in the photo, just grease a ramekin well with a lot of butter and wheat flour. Or line with paper cups. Now if you are going to make it in large quantities, just make it in cake molds in the same way, with lots of butter and wheat flour
Fill the molds or ramekins well and take them to the preheated oven, with dry air at 160°C, for approximately 25 minutes, until they are golden.
Unmold hot and let it cool upside down so it doesn't wilt.
While the cake cools, in a pan you will add the guava paste along with the remaining water and let it melt over medium heat. The point of the cream goes according to your taste, if you prefer it creamier, this amount of water is enough, now if you prefer a more liquid cream, just add more water. Once everything has melted, add the orange zest.
After adding the guava cream on top of the cake, sprinkle icing sugar mixed with cinnamon powder, or just sprinkle the icing sugar only. (Remembering that this step is optional)
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