Souza Leão Cake

INGREDIENTS

• 1 TEACUP OF SUGAR
• 2 TEACUPS OF UNSALTED BUTTER
• 1 TEASPOON OF SALT
• 1 KG OF PUBA MASS
• 16 YOLKS
• 3 TEACUPS OF COCONUT MILK

PREPARATION

Make a syrup with the sugar and 2 teacups of water – cook it until thread stage. Remove from the heat, add the butter and salt and allow it to cool. Set aside Combine the puba mass with the sifted yolks and the coconut milk. Add the syrup to this mixture and stir until smooth. Pass the batter through a fine sieve three time. Put the batter in a greased pan and bake in a water bath for 40 minutes, or until lightly golden.

IN DETAIL:

In his book “Açúcar”, sociologist Gilberto Freyre tells a curious story about one of the country’s most famous cakes. “I’ve collected several recipes for this delicacy, but they all contradict themselves, so much so I began to doubt the existence of a canonical Souza Leão cake. I’ve collected them like one who violates masonic secrets”. In fact, the recipe for the cake, which first emerged among the Souza Leão family of Pernambuco during the sugar cane heydays, had varying details depending on the sugar mill where it came from.