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Bolo de Santo Reis, Brazilian Kings' cake with rapadura

Bolo de Santo Reis, Brazilian Kings' cake with rapadura

Desserts

A Brazilian Epiphany cake: caramelized sugar, butter, condensed milk, and egg yolks, flour, candied fruits, grapes, and meringue, baked in a circular shap…

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Recipe from Rotlimena, Atoj, adapted by Recette de cuisine · · updated on

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The bolo de Santo Reis is prepared for the Epiphany celebration in Brazil. The rapadura, a type of raw cane sugar, gives it a caramel-like flavor.

Ingredients and directions

  • Prep time30 min
  • Cook time45 min
  • Resting40 min
  • Total1 hr 55 min
  • DifficultyEasy
  • Cooking methodfour
  • Vegetarian

Ingredients

12 people
  • $0.38
  • $2.08
  • $1.60
  • $0.42
  • $0.13
  • $0.01

Glaze

  • $0.76
  • $0.09

Directions

  1. Dissolve the rapadura in the water and syrup, and let it cool.
  2. Preheat the oven to 180 °C and grease a savarin mold.
  3. Separate the eggs. Beat the butter with the condensed milk, egg yolks, and brown sugar syrup. ≈ 4 min
  4. Add the flour, yeast, and baking powder, then the candied fruit and grapes, and mix again. ≈ 4 min
  5. Gently fold in the whipped egg whites. ≈ 4 min
  6. Pour: Pour, then bake for approximately 45 minutes.
  7. Mix the powdered sugar and lemon juice, and then drizzle over the cooled cake.

Equipment

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Before you start

Ingredients

  • 2 cups of chopped rapadura (approximately 300g)
  • 100 ml of water
  • 100 g of candied fruit
  • 50 grams of grapes
  • 1 cup (225 g) of butter
  • 1 can of sweetened condensed milk
  • 4 eggs
  • 2 cups of flour (260 g)
  • 1 tablespoon of baking powder
  • 1 teaspoon of baking soda
  • 200 g of powdered sugar
  • 2 to 3 tablespoons of lemon juice

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