Brazilian Indian Spice Cake with Condensed Milk Cream

Name: Brazilian Indian Spice Cake with Condensed Milk Cream
Prep time: 60 min
Total time: 60 min
Yield: 15 servings
Cuisine: Brésilienne
Ingredients: 4 egg yolks; 6 egg whites beaten to stiff peaks; 200 g white sugar; 100 g brown sugar; 100 g softened unsalted butter; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 2 tbsp coarsely chopped Brazil nuts; 180 g homemade breadcrumbs (from stale French bread); 1 tsp baking powder; For the cream: 2 egg yolks, sieved; 1 can (395 g) sweetened condensed milk; 120 ml whole milk; 2 tbsp unsalted butter; 1/2 tsp ground cinnamon; Ground cinnamon to dust

By Marie Lefebvre · Updated September 26, 2026

A unique Brazilian classic packed with warm cinnamon and cloves, studded with crunchy Brazil nuts and made with homemade breadcrumbs for an unforgettable texture. A silky condensed milk cream fills and tops every layer, making this cake irresistible at any gathering. Chill overnight for the most intense flavor.

Prep⏱️ 60 min

Servings👥 15 servings

Difficulty📊 Medium

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

15 servings

4 egg yolks
6 egg whites beaten to stiff peaks
200 g white sugar
100 g brown sugar
100 g softened unsalted butter
1 tsp ground cinnamon
1/2 tsp ground cloves
2 tbsp coarsely chopped Brazil nuts
180 g homemade breadcrumbs (from stale French bread)
1 tsp baking powder
For the cream: 2 egg yolks, sieved
1 can (395 g) sweetened condensed milk
120 ml whole milk
2 tbsp unsalted butter
1/2 tsp ground cinnamon
Ground cinnamon to dust

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

Amazon affiliate links

Directions

1
Preheat oven to 200 °C (390 °F). Beat egg yolks with both sugars until pale and fluffy. Mix in softened butter, cinnamon, cloves, and chopped Brazil nuts until well combined.
2
Gently fold in breadcrumbs and baking powder with a spatula. Carefully fold in the beaten egg whites in three additions, using a sweeping motion to keep the batter airy.
3
Pour batter into a parchment-lined pan and bake for 40 minutes until a skewer inserted in the center comes out clean. Cool completely on a rack before assembling.
4
Make the cream: combine sieved egg yolks, condensed milk, milk, and butter in a saucepan over medium heat. Stir constantly until the mixture thickens and pulls away from the sides of the pan.
5
Slice the cooled cake horizontally in half. Spread half the cream over the bottom layer, place the top back on, cover with remaining cream, dust with cinnamon, and refrigerate at least 2 hours before serving.

💡 Chef's Tip

Freshly grate stale bread for a chunkier crumb that gives the cake its signature texture. The flavors deepen beautifully after resting overnight in the fridge — this cake is even better the next day.