Instructions

• Beat sugar and butter; then add 3 (three) egg yolks setting aside the whites.
• Add the wheat flour, beat the egg whites stiff and blend to the other ingredients with a wooden spoon.
• After blending well, put the dough into an icing bag and place small amounts into doughnut baking molds.
• Molds shall be greased and sprinkled with wheat flour.
• Place the brazil nut chips on top of them.
• Note 1: Dough amount shall just be half of mold, otherwise it may overflow.
• Bake at 120-130oC (248-266oF) for 40 minutes. Remove from the molds immediately after baked.
• Note 2: Store into tightly-closed cans to avoid softening.

From the oven to the table! Run, it disapears!

Instructions

• Put all the ingredients into a bowl, kneading until dough can be rolled.

• Roll small amount of dough in your hands, placing them on a baking sheet, no greasing required.

• Bake at 120°C – 130°C (248- 266°F) for 30 minutes, let cool down and sprinkle the coarse sugar.

Note: store into tightly-closed cans to avoid softening.

Delicious for your afternoon tea!

Instructions

• Beat egg whites stiff. Add yolks without the membrane, one by one (as for sponge cake), then add sugar little by little.
• Stop beating and whisk the bread crumbs and the crushed Brazil nuts.
• Bake in two greased baking sheets or equal molds, and sprinkle bread crumbs on them.
• Preheat oven at 200°C (392 °F) and bake.
• When the toothstick test comes out dry, get the cakes out of the mold and fill them with “baba-de-moça”. 

In the meanwhile, prepare the Baba de Moça:

• Put the sugar, the water and the vanilla on a saucepan and cook until thread stage.
• Settle aside to cool down.
• Then add the egg yolks (lightly beaten with the butter) and the coconut milk.
• Cook again until thickening without boiling.
• Put aside and add the remaining half of the cake, spread some baba-de-moça and decorate with whipped cream, and toasted and crushed Brazil nuts on top and side.

Superb dessert to eat with loads of whipped cream!