Toucinho do Céu

Ingredients

• 6 tablespoons unsalted butter, plus more for the baking dish
• 150 grams granulated sugar, divided
• 5 whole large eggs, room temperature
• ½ cup whole milk
• ¼ cup all-purpose flour
• 1 cup ground blanched almonds (almond flour)
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Generously butter a 9-inch round or square baking dish, making sure to coat the bottom and sides completely — this prevents sticking and encourages even browning.

2. 2

   In a small saucepan over low heat, melt 6 tablespoons of unsalted butter. Once melted, set aside to cool slightly — you don't want it hot when you add the eggs.

3. 3

   Separate your 5 eggs, placing the egg whites in a large bowl and the yolks in a medium bowl. Make sure there's no yolk in the whites — even a speck of fat will prevent them from whipping properly.

4. 4

   Add 100 grams of the granulated sugar to the egg yolks. Using an electric mixer on medium-high speed, beat the yolks and sugar together until pale, thick, and ribbon-like, about 3-4 minutes. The mixture should fall from the beaters in a thin ribbon that sits on the surface for a moment — this aerates and emulsifies the mixture.

5. 5

   Pour the cooled melted butter into the yolk mixture and beat on low speed until fully incorporated. Add 0.5 cup of whole milk, then beat until smooth and combined.

6. 6

   In a separate small bowl, whisk together 0.25 cup of all-purpose flour, 1 cup of ground blanched almonds, 1 teaspoon of vanilla extract, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of fine sea salt.

7. 7

   Gently fold the dry ingredients into the yolk mixture using a rubber spatula, folding just until combined — don't overmix or the batter will become dense.

8. 8

   Using an electric mixer on medium-high speed, beat the egg whites until stiff peaks form — when you lift the beaters, the whites should stand straight up. This creates the cake's signature light, custard-like crumb.

9. 9

   Fold the beaten egg whites into the batter in two additions, using a rubber spatula and a gentle folding motion. Turn the bowl as you fold to ensure even distribution and preserve the airiness. The batter should look light and pillowy, with no visible streaks of white.

10. 10

    Pour the batter into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining 50 grams of granulated sugar evenly over the surface — this will caramelize and create a crispy golden crust.

11. 11

    Bake on the middle oven rack for 35-40 minutes, until the top is deep golden brown and a skewer inserted in the center comes out with a few moist crumbs clinging to it. The cake should jiggle very slightly in the center when you gently shake the dish — it will set as it cools. The top should be crispy and caramelized, and you'll smell sweet almond and cinnamon aromas.

12. 12

    Remove from the oven and let cool in the baking dish for 15 minutes. The cake will continue to cook gently from residual heat and will set up. This resting period is crucial — cutting too early will cause it to fall apart.

13. 13

    Turn the cake out onto a serving plate or cut directly into the baking dish into 8 pieces. The cake should have a crispy, caramelized top and a silky custard-like center. Serve at room temperature or slightly warm with strong black coffee or a glass of dessert wine.

Tools you’ll need

• 9-inch round or square baking dish
• small saucepan
• large mixing bowl
• medium mixing bowl
• small mixing bowl
• electric mixer with whisk and paddle attachments
• rubber spatula
• whisk
• skewer or instant-read thermometer

More recipes like this

• 

  25-Min Pudim Flan — Portuguese Caramel Custard

  25 min

• 

  Crispy Custard Tarts in 25 Minutes

  25 min

• 

  Caramel Flan (Pudim)

  25 min

• 

  Queijadas de Sintra

  35 min