Dish of the Week: Cachaça-layered cookie tart with red-fruits syrup

This no-doubt decadent dessert — comprised of layers of cookie and a Brazilian liquor cachaça-laced cream and red berry sauce — is one of the authentic menu items that will be featured during the Brazil, Uai! food festival being hosted by the Brazilian Embassy this week. Rumberos on 14th St. in Columbia Heights is the venue for the food festival, which is part of the larger Brazil Moves, a month-long celebration of Brazilian life, arts, food and culture. Rumberos will feature the festival menu, which will be unveiled on the first day of the festival Wednesday, for lunch and dinner from Sept. 17-21.

The dishes to be featured are the combined brainchildren of Rumberos and Rumba Café chef and owner Gustavo Angel and Brazilian chef Wender de Carvalho, executive chef of the Senac restaurant school in Belo Horizonte, Brazil. Hailing from an inland, agricultural region of the country, Carvalho’s specialties are the meat, beans and kale dishes, rather than the renowned but more typical Brazilian seafood fare. Angel recently spent 10 days collaborating with Carvalho in his native Minas Gerais, traveling from town to town sampling and stealing recipes from local restaurant owners, farmers and avós along the way.