Portuguese style almond cake (Toucinho do céu) from The Brazilian Kitchen / Cook Brazilian: 100 Classic and Contemporary Recipes for the Home Cook (page 141) by Leticia Moreinos Schwartz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • robm on July 04, 2011

    A must for almond-lovers! At Rio's fantastically Belle-Epoque Confeitaria Colombo toucinho do ceu is served as individual tartlets (about 3 in. diameter), with the top dusted in powdered/icing sugar. If you grind your own almonds you can leave the almonds a bit coarse, not ground to a powder, for a nice texture. Either way, this is a sensational dessert!

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