Arcos de Valdevez Almond Disc Cake
The formula published in the regional Gastronomic Weekends programme uses all eight whites in thin sugar-and-skin-on-almond discs and reserves the eight yolks for the cream between the layers. A second published recipe completes the ovos-moles syrup with eight tablespoons of water and specifies 180°C / 350°F for 15–20 minutes per batch. The result is the defining cake documented by Arcos de Valdevez Tourism, not a puff-pastry cake.
- Yields
- 6–8 servings
- Prep
- Not stated
- Cook
- 15–20 minutes per batch of discs, plus the egg-yolk cream
Ingredients
- 8 Egg whites
- 250 g / 8.8 oz Sugar
- 250 g / 8.8 oz Skin-on almond kernels
- as needed Butter for greasing
- 8 Egg yolks
- 8 tbsp Sugar for the egg-yolk cream
- 8 tbsp Water for the egg-yolk cream
- 30 g / 1.1 oz Blanched toasted almonds
- as needed, to decorate Portuguese egg threads
- as needed, to decorate Icing sugar
Method
Heat the oven to 180°C / 350°F. Butter several shallow round tins of equal size.
Whip the eight egg whites until stiff. Gradually add the 250 g / 8.8 oz sugar and continue beating to a firm meringue.
Grind the 250 g / 8.8 oz almonds without removing their skins and fold them into the meringue.
Cover the bottom of each tin with a thin layer of batter and smooth it with a spatula. Bake each batch for 15–20 minutes. Unmould the discs and leave them to cool.
For the cream, heat the eight tablespoons each of sugar and water to make a light syrup. Remove from the heat and let it cool slightly.
Pass the eight yolks through a fine sieve. Stir them into the syrup, then cook over very low heat or in a bain-marie, stirring continuously, until thickened.
Place one disc on a serving plate and cover it with egg-yolk cream. Continue alternating discs and cream, finishing with an uncovered disc.
Dust the top with icing sugar and the 30 g / 1.1 oz toasted almonds, chopped or sliced. Arrange egg threads around the cake.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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