A petit four glacé is a small square of layered sponge cake — typically génoise — filled with jam or buttercream, cut to uniform size, and coated on all sides in a poured fondant glaze that sets smooth and opaque. The top is decorated: a crystallized violet, a piped rosette, a piece of candied fruit, […]

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Toucinho do céu is a dense almond cake — flourless or nearly so — built from ground almonds, egg yolks, sugar, and fat, baked until the top turns a deep amber and the interior sets into something between a custard and a cake. It is extraordinarily rich. A small slice is the correct portion, and […]

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