Receita Solta

Delicious Portuguese Nata Cake

RS

Por

Master Receita Solta

Delicious Portuguese Nata Cake
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories590 kcal

Resumo para quem tem pressa

"Bolo clássico português preparado com nata fresca, ovos batidos e essência de baunilha, assado até dourar. A gordura natural da nata garante miolo macio e úmido com casca fina, perfeito para cafés da tarde."

Delicious Portuguese Nata Cake

O Que Você Precisa Saber

- A nata fresca fornece a gordura láctea necessária para um miolo macio sem demandar óleo ou margarina. - O batimento dos ovos com açúcar até clarear incorpora o ar necessário para a expansão do bolo. - A incorporação delicada da farinha peneirada impede o desenvolvimento do glúten mantendo o bolo leve.

Ingredients

Main Course

  • 3 eggs
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1/2 cup of heavy cream
  • 1/2 cup milk
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract

Instructions

Main Course

1

Preheat the oven to 180°C (350°F).

2

In a bowl, beat the eggs with the sugar until a light cream forms.

3

Adicione a nata, o leite e a baunilha ao creme de ovos, misturando bem.

4

Peneire a farinha de trigo e o fermento juntos e adicione à mistura, incorporando delicadamente.

5

Pour the batter into the greased and floured pan.

6

Bake for approximately 40 minutes, or until a toothpick comes out clean.

7

Let it cool before unmolding.

8

Decorate to taste, if desired, and serve.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Delicious Portuguese Nata Cake com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Use all ingredients at room temperature to ensure the heavy cream emulsifies without separating. - Mix the flour and baking powder gently with a whisk or silicone spatula without beating the dough. - Keep the oven closed for the first 30 minutes of baking at 180°C so as not to compromise the rising.

Variations

- Sprinkle powdered sugar and ground cinnamon over the cold cake crust in the Portuguese tradition. - Add half a cup of raw sliced almonds to the bottom of the greased pan before pouring the batter. - Add a tablespoon of port wine to the liquid batter for a characteristic aromatic touch.

Substitutions

- A nata pode ser substituída por creme de leite fresco com alto teor de gordura (35% de gordura láctea). - A essência de baunilha pode ser trocada por raspas de casca de limão siciliano ou laranja baía. - O leite integral pode ser substituído por leite desnatado ou bebida vegetal de amêndoas.

How to Store

Keep in a cake dome with a lid in a cool and airy place for up to 3 days. In hot regions, store in the refrigerator and remove the portion 20 minutes before consuming to regain the soft texture.

Can You Freeze It?

Freeze slices wrapped in plastic wrap for up to 2 months in a closed container. Thaw at room temperature for 40 minutes or in the microwave on medium power for 25 seconds.

What to Serve With

Serve with short espresso, hot black tea, or a glass of tawny port wine. Fresh fruits like grapes and sliced pears complement the service well.

Frequently Asked Questions

What is the ideal pan size for this amount of batter?

Use a round pan with a central hole 20 to 22 cm in diameter, properly greased with butter and dusted with wheat flour.

Can I replace the heavy cream with common boxed table cream?

You can, however, sour cream has a fat content of around 45%, while the boxed one has only 17%, leaving the crumb less velvety.

How to know if the cake is completely baked inside?

Insert a wooden toothpick into the center of the dough at 35 to 40 minutes; if it comes out clean and dry, the cake is ready to be removed.

Why can cream cake sink or collapse in the middle?

This usually occurs due to opening the oven before the initial 30 minutes, beating the flour excessively, or using expired yeast.

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