Cheese Cake with Paçoca Topping

Ingredients

• Batter

  • 1 cup of sugar (150 g)
  • half a cup of unsalted butter (100 g)
  • 3 egg yolks (60 g)
  • 100 g of coarsely grated parmesan cheese
  • half a cup of milk (100 ml)
  • 1 and a half cups of wheat flour (165 g)
  • 3 egg whites, beaten until stiff (90 g)
  • half a tablespoon of baking powder (6 g)

• Topping

  • 1 can of sweetened condensed milk (395 g)
  • 1 carton of heavy cream (200 g)
  • 5 crumbled paçocas (100 g)

Modo de preparo

1. Make the batter: in the stand mixer bowl, place the sugar, butter, and yolks, and beat at medium speed for 1 minute, or until obtaining a soft and fluffy cream. Add the grated cheese and beat quickly to combine into the mixture. Add the milk, alternating with the flour, mixing gently with a wire whisk (fouet), until homogeneous. Fold in the beaten egg whites. Finally, add the baking powder.
2. Place the batter in a greased and floured tube pan (20 cm in diameter) and bake in a low oven (160 degrees), preheated, for 40 minutes or until a toothpick inserted in the batter comes out clean.
3. Remove from the oven and let cool slightly before unmolding. Set aside.
4. Prepare the topping: in a small saucepan, place the condensed milk, the cream, and 3 paçocas, and cook over medium heat, stirring constantly, for 8 minutes, or until thickened and with a porridge-like texture.
5. Remove from heat and cover the unmolded cake.
6. Decorate with the remaining crumbled paçoca and serve at room temperature.