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"Me da Mais" or, in English, Give me More Recipe

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This recipe for "Me da Mais" or, in English, Give me More, by , is from Recipes from my Ancestors---Lara's Personal Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lara Abbott


3 1/2 ounces dried apricots
12 tablespoons sugar
1 teaspoon grated lemon peel
6 egg whites
1 3/4 cups whipped cream
1 cup sugar with a bit of water
1 tablespoon butter
1 cup of almonds, without skins, toasted and chopped

1. Preheat the oven to 275
2. Butter a cake mold with a center hole well, and then sprinkle with sugar so the mold is well lined.
2. Put the dried apricots in a saucepan, cover with water and place over medium heat on the stove until boiling.
2. Strain, let cool, and blend in the blender.
3. Beat the egg whites until stiff, then add the 12 tablespoons sugar, little by little, and then the grated lemon peel.
4. Continue beating the egg whites until they become a firm meringue.
5. Stir in the blended, dried apricot, on slow speed, just to incorporate well.
6. Place this mixture in the cake pan, in a water bath in the oven, with the oven door slightly ajar.
7. Cook for about 1 1/2 hours, or until a toothpick comes out clean.
8. Let the cake cool.
9. Make the icing by beating the whipping creme and spreading it over the cake.
10. Place the covered cake in the refrigerator.
11. Make the almond praline: start by melting the butter in a saute pan and add the sugar until the mixture is golden.
12. Add the almonds, mix well, and pour mixture on a marble countertop that has been previously buttered.
13. When the praline is hard, break it up into small pieces.
14. When ready to serve, sprinkle the almond praline over the cake iced with whipping cream.

Number Of Servings:
Number Of Servings:
About 10-12
Preparation Time:
Preparation Time:
About 3 hours from start to finish
Personal Notes:
Personal Notes:
This recipe came from my mother's godmother and cousin, Marilia, a person my mother adored. She was a fabulous cook. She loved to cook and, according to my mother, always had new, and different recipes. The last time I remember visiting her at her apartment in Rio, knowing we were coming, she had made chocolate ice cream to serve with cookies. My mother has made this recipe on occasion, but it does require a bit of lead time according to her. It is very, very good. It can also be made with cashew nuts instead of almonds, and is apparently just as good if not better. Plus, cashews definitely bring a local, Brazilian, flavor into the recipe!




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