Honey and Walnut Cake — Published Layered-Cake Formula
Cunho Português publishes a complete formula for a cake of egg-white-and-walnut discs layered with yolk sweet and honey. The construction matches the photograph and description of the old-style Honey and Walnut Cake entered by Estremoz in 2019, but the municipality does not attribute this recipe to Pastelaria Formosa. It is published as a documented Portuguese formula for the same construction, not as disclosure of the bakery's commercial recipe.
- Yields
- 1 cake with 7–8 discs; serving count not stated
- Prep
- Not stated
- Cook
- 15–20 min per batch of discs
Ingredients
- 24 Egg yolks
- 300 g / 10.6 oz Sugar for the yolk sweet
- 1 tablespoon Cornflour
- Enough to dissolve the cornflour; not quantified Cold milk
- 300 g / 10.6 oz Multifloral honey
- 24 Egg whites
- 100 g / 3.5 oz Sugar for the discs
- 500 g / 17.6 oz; grind not stated Walnut kernels
- As needed Butter for the tins
- Required by the method but absent from the list and unquantified Icing sugar to finish
Method
Mix the 24 strained yolks with 300 grams / 10.6 ounces of sugar in a pan. Heat, stirring, until thickened. The source states no heat level, duration, temperature or endpoint.
Dissolve the tablespoon of cornflour in enough cold milk and add it to the pan. The milk amount is not published. Remove from the heat and mix in the 300 grams / 10.6 ounces of honey.
Whisk the 24 whites to stiff peaks. Add 100 grams / 3.5 ounces of sugar and 500 grams / 17.6 ounces of walnut kernels. The source does not say whether the walnuts are ground, chopped or incorporated whole; the product photograph and record suggest grinding, but that has not been imposed as an instruction.
Butter 7 or 8 low aluminium tins and divide the egg-white mixture between them. The source publishes no diameter, height, weight per tin or alternative for baking the discs in several batches.
Bake at 180°C / 356°F for 15–20 minutes. The source does not state conventional or fan heat, shelf position, final appearance or cooling before unmoulding.
Assemble the cake by alternating an egg-white-and-walnut disc with a layer of the yolk-and-honey sweet, repeating until complete. The source publishes no filling thickness, orientation or resting time.
Dust with icing sugar. The walnut side finish visible in the Estremoz candidature is not part of the published method and has not been added as an instruction.
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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