Doce Branco de Romaria — Home Formula Published by Receitas
This is a complete home formula published by Willianetavares on Globo's Receitas platform: small egg-and-lemon cakes baked in spoonfuls and covered with white icing marked by hand. The Visit Braga guide documents Doce Branco among the city's traditional specialities but publishes no official recipe. The culinary source states neither yield, individual portion size, cooling duration nor drying time.
- Yields
- Yield not stated
- Prep
- Total time not stated; the batter is beaten for 15 min
- Cook
- 10 min in the oven
Ingredients
- 250 g / 8.8 oz Sugar for the cakes
- 150 g / 5.3 oz Wheat flour, sifted
- 4 Egg yolks
- 3 Whole eggs
- zest of 1 lemon Lemon for the cakes
- as needed Oil for greasing the parchment
- as needed Flour for dusting the parchment
- 1 Egg white for the icing
- 150 g / 5.3 oz Powdered sugar for the icing
- as needed Lemon juice for the icing
Method
Heat the oven to 190°C / 375°F. Line a baking sheet with parchment, grease the paper with oil and dust it lightly with flour.
Place the 250 g sugar, three whole eggs and four yolks in the mixer bowl. Beat for 15 minutes.
Add the 150 g sifted flour and zest of one lemon, folding until incorporated. The source states neither a speed nor duration for this stage.
Drop well-spaced spoonfuls of batter onto the tray. The source states neither the weight or diameter of each portion nor the exact spacing.
Bake for 10 minutes in the hot oven. Remove and leave to cool; the source publishes neither a doneness test nor cooling duration.
For the icing, beat one white with 150 g powdered sugar and enough lemon juice to make a fluid, lump-free coating. The amount of juice is not stated.
Spoon icing over each cake. While still wet, use a fingertip to draw a circle or stripes through it, exposing part of the golden surface.
Leave the cakes to dry on parchment. The source gives no room conditions, covering instructions or drying duration.
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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