Receita
Brazil, Chudda's Cuisine/Lounge
Jul 15, 2016
13 Comments

BRAZILIAN FLAIR PEACH CAKE

Brazilian flair peach cake has layers of peaches making this cake super moist, light and delicious!! The filling is a combination of condensed mild with coconut and it’s perfectly sweet for this summer cake.

BRAZILIAN FLAIR PEACH CAKE

In our house, I am always the one that says: Let’s make a cake???!!. I LOVE homemade cake. From licking the bowl with the leftover batter, to the smell of the cake while it is baking in the house, the tension of doing the toothpick test and the relief of when it comes out clean, to thinking about the filling or glaze and the best part overall…to finally cutting the first piece and eating it…lol. This cake literally represents the name of this blog. Marilyn made this peach cake and I made the rest: the filling and glaze. Both are sweet staples of a lot of  Brazilian desserts and as you know it was made with condensed milk. This cake is a great option for the warm weather because it has a mix of flavors and it needs to be served cold!! Enjoy it!

BRAZILIAN-FLAIR-PEACH-CAKE-5

Link of the day…

Here I am with one more episode of Modern Love. “Live Without Me. I”ll Understand.” is one of the best episodes I’ve ever heard.

BRAZILIAN/USA PEACH CAKE
 
Ingredients
  • CAKE
  • ½ cup butter
  • 1½ cups brown sugar
  • 2 cups flour, plus
  • 1 tablespoon flour for preparing the pan
  • 1 cup buttermilk
  • 1 egg
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • 2½ cups diced peaches
  • CREAM FILLING
  • 1 can sweetened condensed milk
  • 1 can coconut milk
  • 3 eggs (whites and yolks separated)
  • 5 tbp corn starch
  • 1 cup of unsweetened shredded coconut
  • GLAZE
  • 1 can table Cream. You can find it in any Latin store or even American stores too. (drain the liquid in the can).
  • 3 tablespoons sugar
  • 3 egg whites
  • Make the glaze when everything is done. You can't leave this for a long time out of the refrigerator because it will separate.
  • 3 fresh peacesh for decoration,  peeled and cut into slices.
  • FOR THE GLAZE
  • You are going to whisk the egg whites in a mixing bowl until semi stiff.  
  • Add sugar slowly and then the creme de leite.  
  • Continue whisking until combined and stiff peaks form.
Instructions
  1. CAKE
  2. Cream butter and sugar and add egg. 
  3. Add flour, soda, salt and milk and beat until smooth.
  4. Gently fold in peaches. 
  5. Pour into 2 greased and floured cakes rounds.
  6. Bake at 350 degrees for 20 to 30 minutes or until a toothpick inserted comes out clean.
  7. Set aside on a rack to cool.  When cool turn out onto a sheet pan.
  8. FOR THE FILLING
  9. Cook the condensed milk, egg yolks and coconut milk, stirring slowly  to combine with the yolks.
  10. When it starts to  simmer, mix the  corn starch dissolved with ¾ c. of  water and add it to the cream filling.
  11. Add the shredded coconut.
  12. It is going to get thick very fast.
  13. The thickness of the filling is like a cream.
  14. BUILD THE CAKE
  15. Place the first layer of cake on a plate and spread the filling liberally on the cake.  
  16. Place the second cake layer on top.
  17. Spread glaze over the top and sides of the cake, the toasted coconut and the fresh peaches on top. Refrigerate the cake in the refrigerator for at least 3 hours.

BRAZILIAN FLAIR PEACH CAKE

Beijos e Tchau!

 

Ludmilla Ramos and Marilyn Chudda
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13 comentários
  1. Anne - 15/07/2016 - 19h55

    omggg I have to make this. Peaches in a cake are something I cannot miss out on!

    • Hi Anne!
      Thank you! You cannot NOT try This!! It’s one of our favorito summer cakes. Please Let us know how you like it if you decide to make it!

      Beijos and Tchau!
      Marilyn

  2. Molly Kumar - 16/07/2016 - 02h13

    The Cake looks fantastic and perfect for a summer BBQ/Party. Love the coconut flavored cream filling 🙂

    • Hi Molly!
      Thank you! We Love the filling too! It really made the cake for us and the peaches create that perfectly sweet combination with the filling and cake. It would be PERFECT for a BBQ this summer!

      Beijos and Tchau!
      Marilyn

  3. Sophia | Veggies Don't Bite - 16/07/2016 - 02h31

    That looks delicious! I love peaches and it’s the perfect time for them. I love all the layers here, I’m big on different textures and this dessert looks perfect for that!

    • Thank you Sophia!
      You are spot on! We loved the layers too and the crunchiness from the coconut goes so well with the cake and the peaches. You should try it and Let us know what you think!

      Beijos and Tchau!
      Marilyn

  4. Elizabeth - 16/07/2016 - 02h47

    This sounds utterly heavenly! I’ll have to try baking this soon as I think my family would love it.

    • Hi Elizabeth!
      Thank you so much! I think that kids and adults alike would Love this cake. Please try it and Let us know how it turned out!

      Beijos and Tchau!
      Marilyn

  5. Kavey - 16/07/2016 - 05h21

    Just can’t beat a good cake and the peach flavour of this one looks so up my street! Lovely!

    • Thank you Kavey!
      I think you would find the flavors are perfectly mathched and really bring the flavor of summer peaches to the table.

      Beijos and Tchau!
      Marilyn

  6. Diana - 16/07/2016 - 06h29

    Wow this looks amazing, can I have a piece? Peaches are now in season and I’m baking a lot of peach goods!

    • Hi Diana!
      We wish We could send you a piece through the Internet lol! It’s really light and delicious…try it with your peaches while they’re in season. Thank you!

      Beijos and Tchau!
      Marilyn

  7. GyrlSmylee - 20/12/2016 - 20h39

    I had some of this cake the other night and loved it!! I am so glad I found it. I plan to make this cake. The woman who made this cake must have doubled the recipe. It was in a huge pan and baked to 3 inches deep.

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Instagram @brazilianflairintheusablog
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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