Brazilian recipe
Romeu e Julieta Petit Gâteau with Cheese and Guava Paste (Petit gâteau romeu e julieta)
Indulge in a sophisticated dessert featuring the bold combination of melted cheese and guava paste, served warm with a signature molten center.
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Ingredients
50 g granulated sugar
100 ml unsalted butter, melted
100 g cream cheese, softened
4 large eggs, at room temperature
Butter, for greasing the molds
Goiabada (guava paste), cut into small cubes for the filling
100 g all-purpose flour
All-purpose flour, for dusting the molds
100 g queijo minas, finely grated (or a mild, fresh farmer's cheese)
100 ml unsalted butter, melted
100 g cream cheese, softened
4 large eggs, at room temperature
Butter, for greasing the molds
Goiabada (guava paste), cut into small cubes for the filling
100 g all-purpose flour
All-purpose flour, for dusting the molds
100 g queijo minas, finely grated (or a mild, fresh farmer's cheese)
Where to find ingredients
Find standard baking staples like flour, sugar, and butter at any major Canadian supermarket. Cream cheese can be found in the dairy aisle. For the specific Brazilian ingredients, check the international or Latin American aisle of large grocery chains, or visit specialty Portuguese or Brazilian grocers. If queijo minas is unavailable, you may substitute it with a very mild, fresh queso fresco or a low-moisture farmer's cheese.
Preparation method
- Preheat your oven to 180°C (350°F).
- Grease the individual cake molds with butter and lightly dust with flour, tapping out the excess; set aside.
- In a mixing bowl, whisk the eggs and sugar together until the mixture is smooth and well combined.
- Fold in the grated queijo minas, ensuring it is evenly distributed throughout the mixture.
- Stir in the cream cheese and melted butter, mixing until the batter is uniform.
- Gradually incorporate the all-purpose flour, stirring gently until you achieve a smooth, lump-free batter.
- Fill the prepared molds slightly more than halfway with the batter.
- Place a cube of goiabada into the center of each mold.
- Top with the remaining batter, ensuring you do not fill past the rim of the molds.
- Bake in the preheated oven for approximately 5 minutes, until the edges are set but the center remains soft and molten.
- Carefully remove from the oven, unmold while still warm, and serve immediately.
- Optionally, serve with a drizzle of guava purée or a side of passion fruit coulis.
Observations
This dessert puts a unique spin on the classic French-inspired cake by blending the iconic Brazilian flavors of cheese and goiabada. The result is a velvety, rich treat that balances savory notes with sweet fruitiness. It is an excellent choice for impressing guests, as it can be prepared quickly while delivering an elegant, restaurant-quality presentation. When served warm, the center remains beautifully soft, providing that classic lava cake experience.
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