Burguês Meringue Pão-de-ló

Also known as: Burguês Meringue Pão-de-ló · Burguês Sponge Cake

A square sponge cake with a creamy middle and a tall crown of crystallised meringue.

Origin: Landim · Vila Nova de Famalicão · Minho
Region: Landim · Vila Nova de Famalicão
Season: Year-round

Sweetness

Richness

Difficulty

Pão-de-ló Burguês is made as a low square cake. A creamy layer rests over its yellow, light and slightly moist sponge base; above it rises a thick meringue topping folded into irregular bands, firm and lightly caramelised along the ridges. A generous dusting of icing sugar emphasises the white surface.

Its signature is the meeting of three textures: soft sponge below, creaminess in the middle and crisp meringue on top. The square outline and white crown make it visually distinct from traditional pão-de-ló baked in clay or paper.

Ingredients

eggs
sugar
wheat flour
egg whites for the meringue

Taste & texture

Sweet and egg-rich, with soft sponge, a creamy middle and sugary meringue that snaps along its ridges.

Variations

The maker offers two sizes, around 600 g and 1.2 kg, and has also promoted a chocolate version and seasonal editions such as chestnut pão-de-ló.

Where to try it

At the Burguês gourmet shop in Vila Nova de Famalicão and northern stockists announced by the maker.

Pairs well with

Espresso, black tea or brut sparkling wine.

History

This is a contemporary creation from Landim in Vila Nova de Famalicão, not a centuries-old convent recipe. Its founding family added meringue to the sponge to use the egg whites left over from the batter. The project was founded in 2018, and the product gained distribution through shops and restaurants across several northern towns.

Sources: paodeloburgues.pt · pt.scribd.com · cm-terrasdebouro.pt

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