Cuca

INGREDIENTS

• 2 eggs
• ½ teacup of sugar
• 1 teaspoon of salt
• 3 tablespoons of butter or lard
• 2 teacups of all-purpose flour
• 2½ tablespoons of baking powder
• 1½ teacups of whole milk
• 1 yolk, for brushing

FOR THE CRUMBLE

• ¼ teacup of sugar
• 1¼ teacups of all-purpose flour
• 2 tablespoons of nata (heavy cream)
• Zest of ½ lime

PREPARATION

Beat the eggs with the sugar and salt. Add the butter and slowly put in the all-purpose flour, until the dough is smooth. Add the baking powder and knead the dough until it is smooth and no longer sticks to your hands. Allow it to rest for 3 hours at room temperature. Make the crumble mixing all ingredients; set aside. Grease a baking pan with butter and flour and put in the dough. Brush it with the yolk and cover with the crumble. Bake in a preheated oven at 180°C for 20 minutes, or until it’s golden and baked through.

IN THE DETAIL

The name is a Portuguese adaptation of the word küche – a traditional German cake which was brought by German settlers to the South of Brazil. The biggest difference between the cuca and other breads or cakes is the crunchy crumble that covers the dough.