Brazilian Bolo Bedbado Drunken Cake

Introduction

History

The Bolo Bebado has its roots in the Portuguese culinary tradition, which often features cakes soaked in syrup or liquor. It was adapted in Brazil, where local ingredients and preferences led to the inclusion of rum, a popular spirit in the country. Over time, it has become a beloved dessert across Brazil, enjoyed for its simplicity and the delightful contrast between the light cake and the potent rum sauce.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

For a lighter cake, ensure that the eggs are at room temperature before whisking them.

- When mixing the cake batter, fold in the dry ingredients gently to keep the mixture airy.

- To enhance the flavor, consider adding a teaspoon of vanilla extract to the cake batter.

- For an even distribution of the rum sauce, poke small holes in the cake with a fork before pouring the sauce over it.

Serving Suggestions

Serve the Bolo Bebado slightly chilled or at room temperature. Garnishing with fresh berries or a dollop of whipped cream can add a refreshing contrast to the rich, boozy flavors of the cake.

Cooking Techniques

The key technique in this recipe is the soaking of the cake with the rum sauce, which should be done slowly to allow the cake to absorb the liquid evenly without becoming soggy.

Ingredient Substitutions

Replace breadcrumbs with almond flour for a gluten-free version.

- Use bourbon or brandy instead of rum for a different flavor profile.

Make Ahead Tips

The Bolo Bebado can be made a day in advance, as the flavors meld and the cake becomes more moist when allowed to sit. Store it in the refrigerator until ready to serve.

Presentation Ideas

Serve slices of Bolo Bebado on individual plates with a mint leaf for garnish. Drizzle a little extra rum sauce around the plate for an elegant presentation.

Pairing Recommendations

Pair this cake with a strong coffee or a glass of dessert wine to balance the sweetness and enhance the rum flavors.

Storage and Reheating Instructions

Store leftover Bolo Bebado in an airtight container in the refrigerator for up to 3 days. It is best enjoyed cold or at room temperature, so reheating is not necessary.

Nutrition Information

Calories per serving

A serving of Bolo Bebado contains approximately 300 calories. The majority of these calories come from carbohydrates and sugars in the cake and the rum sauce.

Carbohydrates

A single serving of Bolo Bebado contains approximately 45 grams of carbohydrates, primarily from sugar and flour. The high sugar content is due to the syrup that soaks the cake, making it a rich source of quick energy.

Fats

This cake is relatively low in fats, with about 5 grams per serving. The fats present are mostly from the eggs, which contribute to the cake's moist texture and rich flavor.

Proteins

Each serving of Bolo Bebado provides around 4 grams of protein, coming mainly from the eggs. While not a high-protein dessert, it offers a small amount to contribute to daily intake.

Vitamins and minerals

The Bolo Bebado offers a modest amount of vitamins and minerals, including calcium from the eggs and iron from the flour. However, these are present in small quantities.

Alergens

This recipe contains common allergens such as eggs, gluten (from flour and breadcrumbs), and alcohol. Individuals with allergies or intolerances to these ingredients should avoid this dessert.

Summary

The Bolo Bebado is a high-carbohydrate, moderate-calorie dessert with low protein and fat content. It contains allergens like eggs, gluten, and alcohol, making it unsuitable for some diets.

Summary

The Brazilian Bolo Bebado is a sumptuous dessert that combines the lightness of sponge cake with the depth of rum. It's a versatile recipe that can be adapted to suit different tastes and dietary needs. Whether for a special occasion or a weekend treat, this cake is sure to delight with its unique flavor and moist texture.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Brazilian Bolo Bêbado, or Drunken Cake. It was handed down to me by a dear friend I met many years ago during a cooking class in Rio de Janeiro. I had always been intrigued by the exotic flavors and vibrant colors of Brazilian cuisine, so when my friend offered to teach me how to make this traditional dessert, I jumped at the chance.

The recipe itself was a blend of rich, moist cake soaked in a sweet, rum-infused syrup and topped with a luscious coconut cream. The combination of flavors was unlike anything I had ever tasted before, and I knew I had to learn how to make it for myself.

My friend, Maria, was a talented and passionate cook who had grown up in a small village in the Brazilian countryside. She learned the art of cooking from her mother and grandmother, who passed down their recipes through generations. Maria had a deep love for her country's culinary traditions and was eager to share them with anyone who showed an interest.

As we worked together in her cozy kitchen, Maria walked me through each step of the recipe with patience and precision. She explained the importance of using fresh, high-quality ingredients and taking the time to properly prepare and assemble the cake. I watched in awe as she effortlessly whipped up the batter, poured it into the pan, and popped it into the oven to bake.

While the cake was baking, Maria began to prepare the rum syrup that would give the dessert its distinctive flavor. She poured a generous amount of dark rum into a saucepan and added sugar, cinnamon, and cloves to create a fragrant, intoxicating mixture. As the syrup simmered on the stove, the kitchen filled with the warm, comforting scent of rum and spices.

Once the cake had finished baking and had cooled slightly, Maria carefully poked holes all over the surface with a fork to allow the syrup to seep into every crevice. She then slowly poured the rum syrup over the cake, watching as it soaked into the sponge and transformed it into a decadent, boozy delight.

As the cake soaked, Maria prepared the final touch – a velvety coconut cream that would be spread over the top. She whipped together coconut milk, sugar, and a touch of cornstarch until it thickened into a smooth, creamy frosting. The coconut cream was then spread over the cake, creating a luscious, tropical finish that perfectly complemented the rich flavors of the rum-soaked sponge.

Finally, it was time to taste the fruits of our labor. Maria cut a generous slice of the cake and handed it to me with a smile. I took a bite and was immediately transported to a faraway beach in Brazil, with the warm sun on my skin and the sound of the ocean in the distance. The cake was moist, tender, and bursting with the flavors of rum, coconut, and spices. It was a true taste sensation unlike anything I had ever experienced.

I thanked Maria profusely for sharing her recipe with me and vowed to carry on the tradition by making it for my own friends and family. The Brazilian Bolo Bêbado had captured my heart and taste buds, and I knew it would become a beloved favorite in my own repertoire of recipes.

Since that day, I have made the Drunken Cake countless times, each batch as delicious and intoxicating as the first. I have shared it with friends at dinner parties, brought it to potlucks and gatherings, and even entered it into a local baking competition where it won first prize. The recipe has become a cherished part of my culinary heritage, a reminder of the day I learned to make a truly special dessert from a truly special friend.

As I sit here now, surrounded by the aroma of freshly baked cake and the memory of that magical day in Maria's kitchen, I am filled with gratitude for the gift of this recipe. It has not only brought joy and delight to those who have tasted it but has also connected me to a rich and vibrant culinary tradition that spans continents and generations. And for that, I am truly thankful.

Categories

| Brazilian Desserts | Brazilian Recipes | Breadcrumb Recipes | Cake Recipes | Dark Rum Recipes | Egg Recipes | Water Recipes | World Recipes |

Recipes with the same ingredients