The Souza Leão Cake is a true gem of Brazilian cuisine. Its history takes us back to the 19th century, when it was served during special occasions, such as the visit of Emperor Dom Pedro II and his wife, Teresa Cristina, to the land of sugar mills. This cake, with its creamy texture and rich flavor, embodies the spirit of the June festivities: colorful flags, crackling bonfires, and the lively rhythm of the traditional São João music.
Ingredients:
For the Syrup:
- 1 cup of sugar
- 2/3 cup of water
- 170 g (6 oz) of butter
For the Cake:
- 400 g (14 oz) of puba dough (fermented cassava dough)
- 10 egg yolks
- 500 ml (17 fl oz) of coconut milk
Instructions:
- Prepare the Syrup:
In a saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until it reaches a thread consistency. Add the butter, mix well, and set aside. - Mix the Cake Ingredients:
In a large bowl, mix the puba dough with the egg yolks. Then, gradually add the warm syrup and coconut milk, stirring until the mixture is smooth. Strain the mixture twice using a fine mesh sieve. - Prepare the Pan:
Grease a baking pan with butter and sprinkle it with sugar. - Bake in a Water Bath:
Pour the batter into the prepared pan and bake in a water bath in a preheated oven at 230°C (446°F) for about 50 minutes. Test with a toothpick: the cake is ready when the toothpick comes out clean. - Serve:
Let the cake cool completely before removing it from the pan. Serve and enjoy!
Enjoy!
From my kitchen to yours,
Ana Raquel.
Sweetest Hobby 
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