Toucinho do Céu

A dense and creamy texture with a deep golden hue. The crust is lightly caramelized, releasing a powerful scent of roasted almonds and cinnamon.

• Prep time: 25 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 754
• Protein: 21 g
• Carbs: 82 g
• Fat: 37 g

Ingredients

• 300 g White sugar ( granulated )
• 100 ml Mineral water ( room temperature )
• 166.7 g Almond with skin ( finely ground )
• 8 piece Egg ( yolks only )
• 13.3 g Lard ( softened )
• 0.7 tsp Cinnamon ground ( powdered )
• 6.7 g Corn starch ( for the mold )
• 13.3 g Icing sugar ( for dusting )

Instructions

1. Syrup preparation

   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. Almond incorporation

   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. Fat and spice binding

   Remove from heat. Stir in the lard and ground cinnamon. The mixture should become shiny and homogeneous.

4. Yolk binding

   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. Baking

   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. Finishing

   Allow to cool completely before unmolding. Dust generously with icing sugar before serving.

Chef's tips

• 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.

Storage

Keep refrigerated for 3 to 4 days. Take it out 30 minutes before serving to restore its softness.