Morgado do Bussaco — Gastronomic Charter Formula
The Gastronomic Charter of the Coimbra Region publishes this layered version: honey-and-walnut meringue discs alternate with egg-yolk cream and finish with walnuts and icing sugar. The source itself notes that some production secrets remain; this page reproduces only the details made public.
- Yields
- 1 cake; number of layers and diameter not stated
- Prep
- Not stated by the source
- Cook
- 10 min for the discs; filling time not stated
Ingredients
- 6 Egg whites
- 120 g / 4.2 oz Sugar for the discs
- 150 g / 5.3 oz Honey, preferably heather honey
- 100 g / 3.5 oz Walnut flour
- 15 Egg yolks for the filling
- 2 Whole eggs for the filling
- 500 g / 17.6 oz Sugar for the filling
- 150 ml / 5.1 fl oz Water
- Quantity not stated Walnuts for decorating
- Quantity not stated Icing sugar
Method
Heat the oven to 180 °C / 356 °F and line a tray with baking parchment.
Whip the six whites to stiff peaks. Add 120 g sugar and 150 g honey; gently fold in 100 g walnut flour until homogeneous.
Spread the mixture into circles on the tray. The source gives no diameter, thickness or number of discs. Bake for ten minutes and leave to cool.
For the filling, boil 500 g sugar and 150 ml water to pearl stage.
Lightly beat the fifteen yolks with the two whole eggs. Add them to the syrup, stirring continuously, and cook. The source gives no temperature, duration or endpoint beyond this instruction.
Remove the egg-yolk filling from the heat and leave it to cool.
Assemble the cake by alternating discs and egg-yolk filling, beginning with a disc and finishing with filling.
Decorate with walnut halves and dust with icing sugar.
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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