Brazilian recipe
Petit gâteau with Romeu e Julieta (Petit gâteau romeu e julieta)
A warm petit gâteau with the bold contrast of cheese and sweet goiabada, finished with a creamy center. Quick, elegant, and hard to resist.
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Ingredients
50 g sugar
100 ml unsalted butter, melted
100 g plain cream cheese
4 eggs, whole eggs at room temperature
Butter for greasing the molds
Goiabada cascão, cut into cubes for the filling
100 g all-purpose flour
All-purpose flour for dusting the molds
100 g grated queijo minas, mild fresh cheese
100 ml unsalted butter, melted
100 g plain cream cheese
4 eggs, whole eggs at room temperature
Butter for greasing the molds
Goiabada cascão, cut into cubes for the filling
100 g all-purpose flour
All-purpose flour for dusting the molds
100 g grated queijo minas, mild fresh cheese
Where to find ingredients
Look for the ingredients in the dairy section, baking aisle, and fruit preserve shelves of local supermarkets or neighborhood grocers. If you cannot find queijo minas, a mild fresh cheese is the closest substitute; for goiabada, use a guava paste sold for desserts.
Preparation method
- Preheat the oven to 180°C.
- Grease the molds with butter and dust with all-purpose flour; set aside.
- In a bowl, mix the eggs and sugar well until smooth.
- Add the grated queijo minas to the mixture and stir well to combine.
- Add the cream cheese and melted butter, mixing until evenly blended.
- Gradually add the all-purpose flour, stirring gently until you have a smooth, homogeneous batter.
- Divide the batter among the prepared molds, filling each one a little more than halfway.
- Place a cube of goiabada in the center of each portion of batter.
- Cover with the remaining batter, without going over the rim of the molds.
- Bake in the preheated oven for about 5 minutes, until the edges are set and the center stays creamy.
- Carefully remove from the oven, unmold while still hot, and serve immediately.
- If desired, serve with guava or passion fruit purée.
Observations
This petit gâteau is a dessert that brings together the contrasting flavors of cheese and goiabada, creating a velvety texture and a bold taste. It is best served warm, so the center stays creamy and the flavors come together beautifully. The recipe is quick to make, perfect for impressing guests on special occasions or for a fast yet refined dessert.
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