Toucinho do Céu

下ごしらえ

材料

作り方

手順

1. 1

   Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake pan.

   約5 分

   調理のヒント： Ensure the pan is thoroughly greased and floured to prevent sticking.

2. 2

   In a medium saucepan, combine the granulated sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil for 5 minutes without stirring, creating a thin syrup.

   約10 分

   調理のヒント： Do not stir once the syrup is boiling to prevent crystallization.

3. 3

   Remove the syrup from the heat and let it cool slightly for about 5 minutes.

   約5 分

   調理のヒント： The syrup should still be warm but not scalding hot when adding the yolks.

4. 4

   In a large bowl, whisk the egg yolks until smooth.

   約2 分

5. 5

   Slowly pour the warm syrup into the whisked egg yolks in a thin stream, whisking continuously to prevent the yolks from scrambling.

   約3 分

   調理のヒント： Pouring slowly and whisking constantly is crucial for a smooth batter.

6. 6

   Add the almond flour, softened butter, pumpkin puree, lemon zest, and ground cinnamon to the egg yolk mixture. Mix until just combined and smooth.

   約5 分

   調理のヒント： Do not overmix the batter; mix until ingredients are just incorporated.

7. 7

   Pour the batter into the prepared cake pan.

   約1 分

8. 8

   Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown on top.

   約45 分

   調理のヒント： Baking times can vary, so check for doneness around the 40-minute mark.

9. 9

   Remove the cake from the oven and let it cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

   約15 分

   調理のヒント： Letting it cool slightly in the pan helps prevent it from breaking when unmolding.

10. 10

    Once completely cool, dust the top with a mixture of the dusting granulated sugar and powdered sugar before serving.

    約1 時間

    調理のヒント： A small sieve works well for an even dusting of sugar.