First of all, the traditional cuca recipe is made with dry biological yeast, but I made it with chemical yeast (cake yeast), for the simple fact that with it the dough didn’t need to rest and I could eat it faster hahahaha. After all, I woke up at 7:30am last Sunday to make this recipe because I wanted to do it so much (it must be a pregnancy thing).
I started by making a simple cake dough that I mixed “by hand”.
Dough Ingredients:
– 2 eggs;
– 1/2 cup (tea) of milk;
– 3 tablespoons of butter;
– 1 and 1/2 cup (tea) of sugar;
– 2 cups (tea) of wheat flour;
– 1 tablespoon of baking powder.
I used all the ingredients at room temperature (is that a rule for making cake, okay?). I mixed the eggs, milk, butter (which was soft) and then the dry ingredients, all in the order above. I put it in a greased and floured pan only at the bottom, because mine was non-stick (if it’s aluminum, grease and flour the entire pan).
I spread pieces of guava paste (here the quantity is to taste, but don’t skimp) and put the farofa on top.
Farofa Ingredients:
– 3 tablespoons of sugar;
– 3 tablespoons of flour;
– 3 tablespoons of cold butter.
Mix the above ingredients with a spoon or your fingertips until it forms a coarse crumb.
I baked it in a preheated oven at 180ºC for approximately 35 minutes (but this time varies a lot depending on the brand and model of the oven).
IMPORTANT: I used salted butter, which is what I had at home, but it’s always my favorite, even in sweet recipes, it gives a slightly salty touch that I find delicious. But don’t worry, it doesn’t get salty.
– I used a 20cm
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