EP11: Portuguese Dessert “Clothed Cake” (Chef Savio Leong)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is cost-effective.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit adds natural sweetness, while canned is budget-friendly.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt offers a healthier topping with less sugar.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is a caffeine-free alternative, while chocolate syrup is often less expensive.

Preheat the oven to 350°F (175°C).

Grease and flour a round cake pan.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and almond extract.

In a separate bowl, combine flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.

Pour the batter into the prepared cake pan.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Once cooled, slice the cake in half horizontally to create layers.

Spread fruit preserves between the layers and on top of the cake.

Whip the cream and spread it over the top and sides of the cake.

Decorate with cocoa powder, chocolate shavings, and coconut flakes.

Optionally, use food coloring to create designs on the frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens