Easy Stuffed Brazilian Cheese Bread Cake

Learn how to make the ultimate stuffed Brazilian cheese bread cake (bolo de pão de queijo recheado) right in your blender! Packed with savory smoked sausage (calabresa) and coalho cheese, this recipe is super fast, practical, and hassle-free—perfect for a delicious afternoon snack.

This irresistible stuffed Brazilian cheese bread cake brings the iconic flavor from traditional cheese bread to a substantial cake-shaped dish. The cheese cubes and sausage stay intact, creating a rich filling in every slice. The cake gets a crispy crust on the outside, an incredibly soft crumb on the inside, and that wonderful aroma that will fill the whole house. This dish is sure to win over your family and guests without keeping you stuck in the kitchen.

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Easy Stuffed Brazilian Cheese Bread Cake

Author: Vale do Sabor Cooking Method: Bake Courses: Alternative Brazilian Cheese Bread, Brazilian Cheese Bread Recipes Recipe Keys: Gluten Free Quick Recipes Soy Free with cheese

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Cooking Temp: 356  F Servings: 8

Ingredients

Servings

For the Batter:

• 120 g milk
• 70 g vegetable oil
• 3 eggs (approx. 150g)
• 6 g salt
• 250 g sweet cassava starch (polvilho doce)
• 100 g sour cassava starch (polvilho azedo)
• 250 g meia-cura cheese or parmesan cheese (chopped)
• 12 g baking powder

For the Filling & Topping:

• 80 g calabresa sausage (diced)
• 120 g coalho cheese (diced into small cubes)
• 40 g provolone cheese (shredded - for the topping)

Instructions

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1. Place the diced Meia-Cura cheese (or parmesan cheese) into the blender and use the pulse function until finely chopped. Remove from the blender jar and set aside.

2. In the blender, add the milk, vegetable oil, eggs, and salt. Blend briefly to combine.

3. In a bowl, mix the sweet cassava starch and sour cassava starch. Add half of this mixture directly to the blender where the liquids are and blend. Add the remaining mixture and blend again until a smooth batter forms.

4. Add half of the chopped Meia-Cura cheese to the blender and pulse just to incorporate.
5. Pour the batter into a mixing bowl and fold in the remaining chopped Meia-Cura cheese with a spatula.
6. Add the baking powder last and gently stir to combine.
7. Grease a 10-inch (26cm) bundt pan (tube pan) with oil. Pour half of the batter into the pan and smooth the top.
8. Evenly distribute the diced smoked sausage and coalho cheese cubes over the batter.
9. Cover with the remaining batter and smooth the surface again.
10. Sprinkle the shredded provolone cheese evenly over the top.

11. Bake in a preheated oven at 356°F (180°C) for approximately 30 minutes, or until golden brown. Let it cool slightly before unmolding and serving.

     

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Note

1 - Cheese Substitutions: If you cannot find Meia-Cura cheese, traditional Parmesan, Pecorino, or Parmigiano-Reggiano work as great substitutes for the batter.

2 - Topping Options: Provolone adds a subtle smoky flavor to the crust, but shredded parmesan or extra Meia-Cura can also be used.

3 - Why Coalho Cheese? Coalho cheese was chosen for the filling because it holds up very well to the heat of the oven and does not completely melt away, guaranteeing distinct, delicious cheese bites with every slice.

For more cheese bread recipes or other gluten-free recipes, visit our recipes page: https://www.valedosabor.com/recipes/