This dessert is what I like to call a Brazilian Gem! It is absolutely delicious! Tart, creamy and cold!
This particular recipe was a bit of a challenge to reproduce because passion fruit and the extract are very difficult to find in most grocery stores in the USA. You will need to go to an Asian market or preferably a Latin American market to find the extract or maybe the fruit if lucky.
I have seen the fruit occasionally in stores but not often enough to be available for when I need it. However, Passion Fruit juice is available everywhere but it is very sweet and has a low percentage of the real juice. It is very weak to bring enough of the tart passion flavor to the recipe but I think I found a solution in lemon juice. Lemmon juice brings the flavor in the passion fruit juice to that similar tart flavor taste from home.
This recipe is very easy to make but requires some extra time to achieve consistency. Make a day before planing on serving.
Ingredients for Mousse:
- 4 passion fruits, If available or
- 1 cup passion fruit extract or
- 1 cup passion fruit juice plus 2 tbsp lemon juice.
- 1 can condensed milk.
- 1 pint whipping cream.
- 1 box Honey Graham crackers.
- 2 cups passion fruit juice.
- 2 tbsp lemon.
- 2 tbsp sugar.
- passion fruit seeds or chocolate sprinkles.
- Remove the pulp of the passion fruit with a spoon. Place pulp in a strainer over a large glass bowl and smash pulp with the back of the spoon pressing the juice into the bowl , save the seeds. Add condensed milk and whisk. Or….
- …In a large glass bowl whisk condensed milk and passion extract or passion fruit with lemon juice. Set aside.
- In a food processor, whip cream until fluffy. Slowly fold whipped cream into passion fruit mixture. It will look lumpy. Cover with a plastic wrap and place in freezer for 1 hour.
- Meanwhile, mix 1 cup of the passion fruit juice, lemon juice and sugar in a sauce pan and whisk over medium heat, bring to a boil . Set aside and let it cool. Then, pour this syrup into a container cover and place in refrigerator until needed.
- When hour is up, remove mousse from freezer and fold with a fork ,scraping the sides. Place in freezer again for 1 hour. Keep repeating this procedure until mousse is a consistency of a soft ice cream, not frozen.
- To assemble, put 1 cup of passion fruit juice in a bowl. Deep Graham Cracker cookies in ths juice one by one arranging them on the bottom of a rectangular glass dish approximately 9 x 11 inches. Spread some of the mousse on top and place another layer of crackers deeped in juice. Keep repeating this procedure until mousse is finish. The last layer should be of mousse. Cover with plastic wrap and place in freezer for at least 2 hours.
- Once top is frozen, pour the passion fruit syrup that was chilling in the refrigerator over the top, sprinkle the passion fruit seeds or chocolate sprinkles over it. Cover and place it back in freezer for at least another 2 hours or overnight.
- Remove from freezer 10 min before serving. Keep in Freezer.
The original recipe for this cake was given to me by a dear Brazilian friend, Marta Caputo. This cake is super moist and light . It will please everyone. It is perfect with a cup of coffee or tea.. enjoy!
- 1 and 1/2 cup of Brown sugar.
- 3/4 cup of sunflower oil or coconut oil.
- 1 cup of orange juice divided in two parts.
- Zest of one orange.
- 1 cup of cake flour .
- 1 cup of whole wheat flour.
- 1 tbsp of baking powder.
- 3/4 cup of applesauce. ( the applesauce substitutes the eggs ).
- 1/4 cup raw sugar.
- 1/3 cup powdered sugar.
- Heat oven to 350 F.
- In a blender , food processor or cake beaters, mix apple sauce, sugar, oil, half a cup of orange juice and orange zest.
- Transfer to a bowl and flour and baking powder.
- Place dough in a floured Bundt cake mold.
- Bake for 30 to 35 minutes or until fork comes clean from the center. Let it cool for 10 minutes and transfer cake to a serving platter.
- Mix the other half or orange juice with the raw sugar. Prick the cake all over with a fork and drizzle the orange sugar all over perforated parts. Dust with powdered and sugar!
Yum! so cold, refreshing and creamy!
This recipe is originally made with a very soft cake known in Brazil as “pão de ló” which uses a lot of whole eggs and a mousse primarily made with raw egg whites. I wanted to reduce the amount of eggs so I changed the cake for an American cake known as “angel cake” made with only egg whites and a mousse with no eggs at all.
Ingredients for the mousse:
- 1 can fat-free condensed milk
- juice of 2 lemons
- 1 pint whipping cream
- 3/4 cup half and half
- 2 oz of Limoncello ( Italian lemon liqueur)
- lemon zest
- 2 tbsp sugar
Ingredients for angel cake:*
- 1 cup of cake flour
- 2 cups of sugar
- 12 large egg whites room temperature
- 11/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 tsp lemon extract
*You can also use angel cake from a box
- In a large glass bowl whisk condensed milk and lemon juice set aside.
- Whip cream in a food processor, then slowly fold it into condensed milk mix . Cover bowl and set it in freezer for 1 hour or until cake is cooled.
- Meanwhile, prepare cake.
- Heat oven to 375F.
- Sift cake flour and 1 cup sugar. Set aside.
- Beat egg whites, salt and cream of tartar until foamy. Slowly add 1 cup of sugar and lemon extract.
- Pour dough in a large rectangular glass or ceramic dish.
- Bake for 30 minutes. Remove from oven and let it cool for 30 minutes.
- Once cooled, loosen the sides with a knife and place cake on a board. Cut in slices about 1 inch thick.
- Mix limoncello, half and half and sugar in a shallow bowl.
- Remove mousse from freezer.
- Dunk slices of cake one by one in limoncello mixture and place on the bottom of a large rectangular glass or ceramic dish. Spread half of the mousse on top. Make another layer of cake slices dunk on limoncello and spread the rest of the mousse on top. Sprinkle lemon zest, cover and place dessert in freezer for at least 4 hours. When ready to serve, let it stand for 10 minutes before cutting. Enjoy!
- Keep in freezer.
Brazilian Flan or what we like to call “Pudin de Leite” is a very popular dessert all over Brazil. It is also popular in many Latin American countries. There are several ways to make a Flan, this recipe is the way most Brazilians do, it is easy and absolutely delicious.
Makes 5 servings.
1 can Fat Free Condensed Milk
1 cup Skim Milk
1/2 tsp Vanilla Extract
1/2 cup Sugar
1/3 cup Hot Water
1) Pre- heat oven to 350F. Boil 7 cups of water ( save 1/3 cup for caramel sauce) and pour into a large rectangular Pyrex dish about 9.5×13.5 inches.
2) Add condensed milk, milk, vanilla and eggs to a blender or food processor and beat really well.
3) Heat sugar in a sauce pan stirring constantly until sugar is melted and brown in color, reduce heat to low and add 1/3 cup hot water, it will sizzle but keep stirring with a wooden spoon until it melts again into a syrup like consistence.
4) Glaze 5 small Pyrex bowls about 175ml with a little bit of the hot caramel sauce and set bowls inside the dish with hot water. Pour blended milk and eggs into the bowls. Place them on oven for about 40 minutes. Insert a fork in the center, if it comes out clean it is ready. Remove from oven, remove bowls from hot water and set them aside to cool over the counter. cover the bowls with a plastic wrap and place them in refrigerator overnight. Pour remaining caramel sauce in a glass measuring cup, cover with plastic wrap and store it in refrigerator as well.
5) When ready to serve Flan, remove plastic wrap, pass a butter knife around the edges of the bowl to loosen the sides of Flan. Turn bowl upside down over a desert plate and shake Flan a little, flan will loose into the plate. Heat the sauce that is left in the bowl in microwave for 10 seconds and pour over Flan. Heat the remainder of caramel sauce that is in measuring cup in microwave for 15 seconds and drizzle extra caramel over the Flan.. Enjoy!
In Brazil this recipe is called “Bolo de Coco com Baba de Moca”*. It literally means, “Coconut Cake with Young Woman’s drool”. I know it is a strange name but maybe it has to do with the fact that a young woman is sweet? I don’t know for sure! Anyway, I always had trouble making cakes from scratch in the US it never seemed to work until I found the wonderful American cake mixes. It works perfectly every time and the combination of coconut and caramel makes all the difference. The flavors are great together, you would not guess it started from a box.
1 Pkg of your favorite brand of white cake mix.
1 Can of coconut milk ( shake well).
1 Cup of shredded coconut* optional.
1/2 Tsp coconut extract.
1 Cup of sugar.
1/3 cup hot water.
1) Heat oven to 350 F. Grease a flute cake pan or arrange cupcake molds, whatever you prefer.
2) Prepare cake according to package directions but substitute the water for coconut milk and save the remainder for the syrup. Add coconut extract and bake cake according to package directions.
3) While cake is baking, melt sugar in a sauce pan over medium heat stirring constantly until caramel color. Add hot water and reduce heat to low, keep stirring until there is no candy sugar formed. Then add the remainder of the coconut milk and keep stirring over low heat until forms a syrup. Pour in a glass container and set aside to cool.
4) When cake is ready, go over the sides with a knife to loosen if using flute pan and set aside to cool. If doing cupcakes just set them aside to cool. Meanwhile, place coconut caramel syrup in refrigerator for 30 minutes. the syrup has a tendency to separate so mix it again with a spoon as needed.
5) When cake is cooled, flip it over with a help of a plate, swirl the coconut caramel syrup on top saving some to add to the slices on a plate.
* I would like to apologize to the Portuguese speaker since I could not find a way to correctly spell ” Bolo de Coco com Baba de Moca”. I don’t have the Portuguese language characters in my computer and there are a few accentuation missing that can change the meaning of words.