Toucinho do Céu
Ingredients
- 300 gWhite sugar (granulated)
- 100 mlMineral water (room temperature)
- 166.7 gAlmond with skin (finely ground)
- 8 pcEgg (yolks only)
- 13.3 gLard (softened)
- 0.7 tspCinnamon ground (powdered)
- 6.7 gCorn starch (for the mold)
- 13.3 gIcing sugar (for dusting)
Method
A dense and creamy texture with a deep golden hue. The crust is lightly caramelized, releasing a powerful scent of roasted almonds and cinnamon.
- 1
In a saucepan, mix the white sugar and mineral water. Heat until the syrup coats the spoon and forms a thin thread between two fingers (soft ball stage).
- 2
Add the finely ground almonds with skin. Stir vigorously until the paste thickens and starts to pull away cleanly from the sides of the pan.
- 3
Remove from heat. Stir in the lard and ground cinnamon. The mixture should become shiny and homogeneous.
- 4
Let cool slightly. Pour the egg yolks in a thin stream while whisking constantly to prevent them from curdling. The mixture should be smooth and an intense yellow color.
- 5
Pour into a mold lined with cornstarch. Bake at 180°C. The cake is ready when the top is firm to the touch and has an amber color.
- 6
Allow to cool completely before unmolding. Dust generously with icing sugar before serving.
Frequently asked questions
How do you get this dish right?
- Do not overbake: the center should still be slightly jiggly when taken out of the oven to maintain its creaminess.
- Pass the yolks through a fine mesh sieve to remove the chalaza and ensure a perfectly smooth texture.
How long does this dish keep?
Keep refrigerated for 3 to 4 days. Take it out 30 minutes before serving to restore its softness.
