Banana cuca in a creamy version, with easy and crunchy farofa

The traditional preparation of banana cuca in a creamy version with a very crunchy and dry crumble on top

It’s not a cake, it’s not bread, it’s a creamy dessert with crunchy guinea fowl on top, easy to prepare.

Recipe for 4 people.

Classic (no restrictions), Vegetarian

Preparation: 01:15

Intermission: 00:40

TOOLS

1 cutting board(s), 1 pan(s), 1 spatula(s), 1 wire whisk, 1 pan(s) (or refractory dish)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients CREAMY BANANA CUCA (CREAM)

– 1 can(s) of condensed milk

– 4 tablespoons of corn starch

– 100 ml of milk

– vanilla essence to taste (or almond essence)

– nutmeg to taste, grated.

– 1 unit of canned cream

Ingredients CRUMBLE (STREUSEL) – CRUNKY SWEET FAROFA

– 110 g of cold unsalted butter, plus a little more for greasing.

– 1 cup(s) demerara sugar (or sugar)

– 2 cups of wheat flour

– salt to taste (pinch).

– nutmeg to taste, grated. (optional)

– 2 teaspoons of chemical yeast

– 2 tablespoons vanilla essence (or almond essence)

– 2 units of eggs, just the yolk(s), to finish.

Ingredients Fruit (Banana)

– 6 bananas, cut into slices or lengthwise.

Ingredients TO ACCOMPANY (OPTIONAL)

– ice cream of your choice (optional) (or other ice cream of your choice)

PREPARATION:

1. Separate all ingredients and utensils for the recipe.
2. The complete recipe is for 4 people: use a 20X20 cm pan or a refractory suitable for serving.
3. Preheat the oven to 180°C.

PREPARATION:

CREAM: CREAMY BANANA CUCA

1. In a pan, off the heat, add the condensed milk, cornstarch and vanilla essence and mix well.
2. Add the milk, mix and heat over low heat, stirring constantly.
3. Always cook over low heat, stirring constantly, until it boils.
4. Once it boils, continue to stir and cook for another 2 minutes or so or until you reach the point where, using a spatula, you can see the bottom of the pan a little.
5. Turn off the heat, add the cream and mix until everything is incorporated.
6. Finally add nutmeg to taste (optional).
7. Cover with cling film in contact with the cream.
8. Let cool a little while you prepare the crispy farofa.

STREUSEL – CRISPY FAROFA

1. Cut the cold butter into cubes.
2. In a bowl, place the other STREUSEL ingredients (demerara sugar, flour, chemical yeast, vanilla or almond essence, salt, nutmeg (optional)) except the egg yolks.
3. Mix well with your hands, breaking up the butter so that it blends into the whole mixture.
4. Add the egg yolks, continue mixing with your fingertips until a moist and crumbly crumb forms.
5. Book.

CUCA ASSEMBLY

1. Grease the mold or refractory pan, of a size proportional to the number of portions you are preparing, with a little butter.
2. Cut the bananas into slices or lengthwise.
3. In the baking tray or pan, place ⅔ of the crispy farofa in the bottom or enough to cover.
4. Add the cream on top, spread it well and level it with a spatula.
5. Then add the sliced ​​bananas until the entire pan is filled.
6. Cover with the rest of the crispy farofa, distributing it over the entire surface.
7. Bake in a preheated oven at 180°C for 40 minutes or until the farofa is golden and crispy on top and firm underneath.
8. Leave to cool to room temperature.

FINALIZATION AND ASSEMBLY:

1. Store the cuca in the refrigerator covered with cling film.
2. Before serving, heat in the oven at 160°C for a few minutes.
3. Accompany with ice cream (optional).

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.