Portuguese Egg-Cream Roll
Also known as: Portuguese Egg-Cream Roll · Ericeira Roll
An individual thin-sponge roll with egg cream and crystal sugar.
- Origin
- Possible Ericeira tradition · origin unconfirmed
- Region
- Possible Ericeira tradition
- Season
- Year-round
The counter Torta is a small cylinder of thin flexible sponge from the same family used for Tortas and Guardanapos. It rolls around egg cream and is finished with crystal sugar; its cut end reveals a golden spiral.
Here the name does not mean every rolled cake or a slice from a family roulade. It is a short thick individual piece recognised by its yolk spiral and granulated sugar.
- Eggs
- Sugar
- Flour
- Egg cream
- Crystal sugar
Light flexible sponge, rich moist yolk and delicate crunch from sugar crystals.
Orange, almond and chocolate-coated tortas occur. This entry documents the egg-cream-filled base form.
Look in traditional pastry shops and under the name Ericeira in that region. Confirm that it is the individual piece.
Espresso or black tea.
It is also known as Ericeira, and the source suggests it may derive from a recipe from that region. No inventor or date confirms the hypothesis.
The family is extensive: orange, almond and chocolate are among its famous variants. Structural similarity to Castella may help explain appreciation of this cake type in Japan, but that relationship is likewise presented as a possibility.
Sources: fabricoproprio.net
Pastries from here — The West
Portuguese icon Friends of Peniche
The sweet named after friends you should not trust.
The West
Portuguese icon Areias Brancas
Egg yolk and almond in a small golden pudding dusted with sugar.
The West
Portuguese icon Arroubo Grape-Must Preserve
Grape must and fruit slowly reduced without a grain of added sugar.
The West
Portuguese icon Cavacas das Caldas
Hollow, crackly shells dressed in glossy white sugar.
The West