Viana do Alentejo Bolo Real — Margarida Ilhéu's Recipe
Margarida Ilhéu of Alcáçovas supplied this formula to “Recipes and Flavours of Rural Territories”. DGADR confirms the regional composition of sugar, almonds, eggs and gila. The decoration is described, but no quantities or parameters are published for the finishing elements or oven.
- Yields
- 1 cake
- Prep
- Includes an overnight rest
- Cook
- Not stated by the source
Ingredients
- 225 g / 7.9 oz Water
- 300 g / 10.6 oz Sugar
- 13 Egg yolks
- 1 Whole egg
- 450 g / 15.9 oz Almonds
- as needed Gila preserve for filling and topping
- as needed Fondant
- as needed Sugar pearls and egg threads
Method
Heat the sugar and water to a light sugar stage.
Add the almonds and stir over the heat until the mixture parts to reveal the pan bottom.
Cool slightly and incorporate the yolks and whole egg after passing them through a sieve.
Leave the mixture to rest overnight.
Grease and line a tin. Spread in half the mixture, cover with a thin layer of gila and finish with the remaining mixture.
Bake until firm and cool completely; the source states neither temperature nor duration.
Cover with fondant, apply another layer of gila and decorate with sugar pearls and egg threads.
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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