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THE CAKE SOUZA LEÃO: PERNAMBUCO OF CULTURAL FLAVORS

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Author(s): Neide Kazue Sakugawa Shinohara | Conceição Martins | Karlla Karinne Gomes de Oliveira | Maria do Rosário de Fátima Padilha | Isabel Maria de Araújo Pinto

Journal: Contextos da Alimentação
ISSN 2238-4200

Volume: 2;
Issue: 1;
Start page: 60;
Date: 2013;
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Keywords: Cake Souza Lyon | Pernambuco sweets | sugar mills

ABSTRACT
The recipe of Souza Leão cake was passed over time, through family secret of an universe strictly feminine: only from mother to daughter and aunt to niece. This cake, true legend of traditional sweets, was born in the family who named it in Pernambuco of old sugar mills, with other raw materials from the earth that replaced some European ingredients: butter Le Pelletier place the butter, flour by cassava dough, wine by the rum, milk cattle by coconut milk and add eggs of birds reared in the backyard patios of sugar mills. With mastery, from the mistress Rita Souza Leão Bezerra Cavalcanti from the Souza Leão family, which had strong Portuguese influence, and a pioneer in adapting and incorporating ingredients from the earth, combined with culinary knowledge of large houses, the mistresses knew that succeeded perpetuate the experience, thus resulting in a delicacy unmatched Pernambuco sweets, translated in Souza Leão cake.
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