Maria Izabel cake with taperebá: a special recipe for the Círio de Nazaré festival

Learn how to make Maria Izabel Cake with taperebá. The recipe is offered by Deline to celebrate the festivities.

This dessert combines fluffy sponge cake, taperebá compote, a smooth cream, and a whipped cream topping. The result is a chilled, creamy, and flavorful cake!

Maria Izabel Cake – Ingredients

This recipe makes one 20 cm diameter pie. Gather the ingredients before you begin.

Sponge cake

• 6 eggs (300 g)
• 1 cup (tea) of sugar (190 g)
• 1 teaspoon (5 ml) of vanilla extract
• 1 ¼ cups (180 g) of sifted wheat flour
• 1 teaspoon (5 g) of baking powder
• 6 tablespoons of melted and lukewarm Deline Cream (60 g)

Taperebá compote

• 500 g of thawed taperebá pulp
• ½ cup (tea) of sugar (90 g)

Syrup for the cake

• 1 cup of water (240 ml)
• 1/4 cup (tea) of sugar (45 g)

Taperebá cream

• 1 can or carton of sweetened condensed milk (395 g)
• 2 cups (tea) of whole milk (480 ml)
• 3 sifted egg yolks (60 g)
• 4 tablespoons of cornstarch (35 g)
• 2 tablespoons of Deline Creamy (20 g)
• 300 g of cold taperebá jam

Coverage and assembly

• 1 1/2 boxes of very cold whipped cream (300 g)
• 1 cup (tea) of grated dried coconut (80 g)
• Thinly sliced ​​apples and grapes for garnish.

Sponge cake

Preheat the oven to 180°C. Line the bottom of a 20cm round cake tin with parchment paper. Do not grease the sides. This helps the sponge cake rise evenly.

Place the eggs, sugar, and vanilla extract in the bowl of a stand mixer. Beat on high speed for 8 to 10 minutes. The mixture should triple in volume, become light in color, and form a thick ribbon as it falls from the whisk.

Mix the flour with the baking powder and sift over the egg mixture in three additions. Gently incorporate with a spatula. Use bottom-to-top movements.

Place a ladleful of the batter in a small bowl. Mix with the melted and warm Deline Cream. Return to the main batter and gently incorporate, being careful not to deflate it.

Transfer to the prepared pan and bake for 20 to 25 minutes. The cake should be golden brown and spring back when lightly pressed in the center. Let cool for 10 minutes. Unmold onto a wire rack and let cool completely.

Taperebá compote

Place the taperebá pulp and sugar in a heavy-bottomed saucepan. Bring to a boil over medium heat, then reduce the heat.

Cook for 15 to 20 minutes, stirring frequently. The jam should be thick and glossy. Transfer to a bowl, cover, and let cool completely.

Syrup for the cake

Mix the water and sugar in a small saucepan. Bring to a boil over medium heat and simmer for 5 minutes. Let cool before using.

Taperebá cream

In a saucepan off the heat, mix the condensed milk, milk, egg yolks, and cornstarch. Stir until there are no lumps.

Place over medium-low heat and cook, stirring constantly, until thickened and beginning to boil. Maintain a gentle simmer for 1 minute, stirring continuously.

Turn off the heat and add the Creamy Deliner. Mix until the cream is smooth and shiny. Transfer to a bowl and cover with plastic wrap, pressing it against the surface. Let cool completely.

Once the cream and jam have cooled, add the jam to the cream. Gently mix until you achieve a uniform color and balanced flavor.

Cake topping and assembly

Whip the cream until stiff peaks form. Keep refrigerated until ready to frost the pie.

Cut the cooled sponge cake into three discs of similar thickness. Place the first disc on a serving plate or inside a ring mold. Moisten with approximately 1/3 of the syrup.

Spread half of the taperebá cream. Cover with the second disc, moisten with another 1/3 of the syrup, and repeat the cream layer. Finish with the third disc, drizzle with the remaining syrup, and gently press to level.

Refrigerate for 1 hour to firm before covering.

Cover the top and sides with the whipped cream. Smooth with a spatula. Press the grated coconut onto the sides and distribute it over the top as well. Decorate with the apple and grapes.

Refrigerate for at least 2 hours before cutting. Serve the pie chilled.