So, I'm not completely sure about other countries, but Guava (Goiaba) is a pretty popular fruit in Brazil, and there's this compote we make called Goiabada, which is my favorite by the way. There's a version of Goiabada (or guava paste, if you will) that is sliceble, and that's the one we're gonna use to make this cake.
The batter is light and sweet, and, before going to the oven, it's topped with guava paste slices, condensed milk and coconut. It's marvelously fruity and sweet. Perfect to be enjoyed warm with a glass of cold milk.
Also, if you can't find the guave paste, replace it, in the same amount, for whatever fruit you like! Should work out just fine ;) —Laura Biscaro
For the cake batter:
large eggs, separated
(150g) unsalted butter, room temp.
whole milk, warm
For the toppings:
can of sweetened condensed milk
dried coconut shreads (get the fine one, not the huge flakes)
package of smooth, firm guava paste (150g)
In This Recipe
Preheat your oven to 180ºC/350ºF. Butter and flour a medium sized sheet pan, set aside.
Separate your eggs. Add the yolks, the butter and the sugar to the bowl of your stand mixer with the whisk attachment (a hand mixer also works), and beat it until very light and fluffy.
Add the flour, salt and baking powder and start mixing on a very low speed, and start adding the warm milk slowly. Once the milk is all incorporated, finish it at the high speed for just 20 seconds or so.
Whip the egg whites to medium picks (not too soft and not too stiff) and slowly fold it into the batter.
ps: the batter is not too wet, it's very creamy, and you might need a spatula to spread it into the sheet pan.
Once the batter is evenly spread into the pan, add the guava slices, enough to cover the surface, but don't put them too close together. Add the condensed milk all over the top and the sprinkle the coconut.
Bake it for around 45 minutes to an hour (depending on the size of your pan and your oven. I suggest checking on the 45 minutes mark).
Let it cool for about 10 minutes before serving.