I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Hot Butter Cake, Dulce Brigadeiro

Hot Butter Cake, Dulce Brigadeiro


Desserts are memories in the making. Memories can also be cultivated with thoughtful treats, something special and unique yet familiar.

That is the case with this cake, as it was such a pleasure to create something new, representing someting familar for a new journey that my right hand Leigh at Equinox was embarking on.

Leigh’s love for Marcella is so apparent and I am so happy to have been a part of this moment. A native of Brazil, Marcella loves brigardeiro (a traditional fudge candy that is sometimes made into a cake), she loves coconut, she loves dulce de leche, she loves and deserves it all.

I used this opportunity to try a new spone cake, one that was counterintuitve for me at first, as it was made by creating a uncooked roux of flour and butter with the addition of eggs and condensed milk as the base, lightened with meringue before baking. The result is a vanilla sponge with a fantastic texture, that I chose to keep elegant and low, but could easily have been split into many layers as the crumb is spongy and soft yet sturdy.

A frosting of primarly whipped cream cheese, laced with butter and dulce del leche with puddles of pure dulce de leche and crunch roasted coconut.

All hail this Dulce Brigadeiro.


  • 6 Organic Pasture Raised Eggs, separated

  • 150 grams Organic Condensed Milk

  • 90 grams Organic Unsalted Butter

  • 120 grams All Purpose Flour

  • 1/4 tsp Fine Sea Salt

  • 1/4 tsp Baking Powder

  • 50 grams Granulated Cane Sugar


Preheat Oven to 325F Convection

Line a 10 inch springform with a parchment round and butter the sides with softened butter

1. In a small saucepan, melt the the butter on low heat.

2. Whisk in sifted all purpose flour. Using a heat proof spatula stir to ensure there are no lumps.

3. In a medium bowl, whisk together eggs, salt, baking powder and condensed milk.

4. Whisk eggs into flour mixture, ensuring there are no lumps but not over mixing as it will develop gluten which is not an attribute to a fine cake crumb.

5. In a clean stainless steel or copper bowl, place the egg whites. Begin whipping with a large balloon whisk.

6. Once the egg whites foam, begin adding the 50 grams of sugar a tablespoon at a time.

7. Whisk to medium peaks. Fold a small amount of the meringue into the flour mixture to lighten.

8. Fold the remaining meringue into the batter.

9. Place in the springform pan and bake for 35 minutes, until golden.

Dulce Frosting

  • 225g Cream Cheese, softened

  • 90g Organic Unsalted Butter Softened

  • 100g (1/3 cup) Dulce de Leche

1. Paddle cream cheese on low to soften.

2. Add unsalted butter and paddle on low to combine well.

3. Increase speed to high, add dulce de leche and whip for one minute.

To Assemble

  • 1 cup Roasted Coconut Flakes

  • 1/2 cup Dulce de Leche

1. Split the cake layer in half and spread 1/3 of the frosting onto the bottom layer.

2. Create divots in the frosting and drizzle in half of the dulce de leche. Sprinkle the cake with half of the roasted coconut.

3. Top with the top half of the cake.

4. Pile the remaining frosting on top the cake. Spread a thick layer on the top and only a thin crumb coat layer along the sides of the cake.

5. Create additional divots in the frosting and add dollops of dulce de leche puddles.

6. Sprinkle the border of the top of the cake with roasted coconut.

Keep fridge stored in the fridge and serve cool to room-temperature

Quick Dulce de Leche

  • 1 can condensed milk

1. Place condensed milk in a small saucepan and cover with water.

2. Simmer for an two hours, turning halfway through and ensuring that the can is always covered with water.

3. Allow the can to cool completely before opening as contents is under pressure.

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