learn how to make “Cuca do Sassá”, a traditional farofa cake

Salvador Silvio Cordeiro de Souza, known as Sassá, in addition to being a devoted father and grandfather and an organized cook, was the guardian of the recipe for a cuca fluffy and full of farofa who made the family happy on Sundays, accompanied by a freshly brewed coffee.

His daughter, the confectioner Márcia Regina Rubick, rescued the method of preparation and puts her hand in the dough together with chef Guilherme Guzela while telling the story of why the recipe represents a triple longing.

The video is part of the project Recipe for Saudadepartnership between Vatican and Good Gourmet, that seeks to remember recipes and stories of people who are gone, showing the power of cooking as an eternalizer of memories. “It’s the sadness of the loss and the joy of the memory”, summarizes Márcia, interviewed for the first recipe recorded by the project. Another three videos will be released between April and May 2023. These stories will also be part, with six more recipes from selected readers, of an e-book, scheduled for May, bringing together all the ‘saudade recipes’.

Check out the video and description of the recipe!

cuca do sasá

Ingredients

Pasta:

• 3 cups wheat flour
• 2 cups of sugar
• 4 eggs
• 1 cup Qualy margarine
• ½ cup of corn starch
• 1 cup of milk
• 1 cap baking powder

Farofa:

• 1 cup wheat flour
• ½ cup of sugar
• 1 spoon of margarine
• Cinnamon powder

Method of preparation:

• For the dough, beat the margarine with the sugar in a mixer until you get a white cream. Add the eggs one by one and keep beating until the cream is fluffy.
• Turn off the mixer, add the three cups of wheat, the starch, the milk, stir gently and then put it to beat again in the mixer.
• Turn it off again, mix the baking soda and book.
• For the farofa, mix all the ingredients, knead leaving good pieces and throw them over the dough.
• Bake in a preheated oven at 180º for about 30 minutes. Pass a coffee to accompany and taste!