If there is one thing that the descendants of German immigrants are unsurpassed in terms of gastronomy, it is the cuckas. In regions where German colonization predominates in the State of Rio Grande do Sul, Brazil, this kind of cake is an everpresent delicacy, even eaten with savory snacks, such as the famous cuca com linguiça. In the town of Linha Nova, in Santa Cruz do Sul, at everyday meals or at events, the cuca, a name that derives from the phonetic anglicization of the English term cooker, is always present.

The most traditional topping is made with sugar, but the variations are endless, from blackberry jam, grapes, chocolate and so on. Some are also filled with sweets, fruits or creams.

The cuca, or board cake, made by German descendants, dates back to Streuselkuchen, a typical German culinary cake.

Pasta recipe:

200 ml milk at room temperature
1/4 cup of sugar
1 coffee spoon salt
1 egg
1 tablespoon bread yeast (organic)
1 tablespoon lard or margarine (large preferred)
Lemon, vanilla and cinnamon zest to taste
4 cups Flour (if necessary, add until combined)

Mix the dry ingredients. add the yeast dissolved in the milk and knead the dough
The ideal is to make the dough in the bread maker, because the more you beat the better.
Let it rest, wait for it to rise until it doubles in volume, open the dough and add the filling of your choice.
Take it to the oven and bake for 35 and 40 min at 180 degrees.