Cavacas de Resende — Formula Collected at Café Cova Funda
Maria de Lourdes Modesto collected this formula in Resende at Café Cova Funda, recording its transmission through D. Amélinha, D. Quitéria and the proprietor known as D. Leninha. The yolk-rich cake is cut, dipped in a light syrup and painted with a second opaque syrup.
- Yields
- About 2 kg / 4.4 lb of cavacas in the recorded professional batch
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 13 Whole eggs
- 17 Egg yolks
- 600 g / 21.2 oz Sugar for the batter
- 300 g / 10.6 oz Wheat flour
- as needed Butter for the trays
- as needed Maize flour and wheat flour for the trays
- quantity not stated Light sugar syrup for dipping
- quantity not stated Beaten sugar syrup at soft-ball stage
Method
Heat the oven to 200°C / 390°F. Grease the trays well and cover them with a generous layer of mixed maize and wheat flours.
Beat the whole eggs, yolks and 600 g of sugar until doubled in volume.
Sift in the flour and fold it through completely without beating.
Spread across the prepared trays and bake at 200°C / 390°F. The source gives no duration; remove when the cake is set and lightly golden.
Unmould and cut the cake into slices.
Dip each slice in a very light sugar syrup; then paint only the top with syrup cooked to soft-ball stage and beaten until opaque.
Leave to dry completely before storing or serving.
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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