Queijinhos de Cascais — Cascais FoodLab Formula
Cascais FoodLab publishes this formula based on Alda de Azevedo's Cozinha Ideal: sugar syrup combined with yolks and almonds, cooked until it releases from the pan, cooled and shaped into small discs. The page contains an important anomaly—it labels 180°C as the ‘pearl stage’, a temperature incompatible with that stage—which is flagged here instead of being repeated as a safe instruction.
- Yields
- Serves 8; piece count not stated
- Prep
- Not stated by the source
- Cook
- Not stated by the source
Ingredients
- 130 g / 4.6 oz Sugar
- 5 Egg yolks
- 40 g / 1.4 oz Ground almonds
- 70 ml / 2.4 fl oz Water
- As needed Icing sugar
Method
Heat the 130 g sugar and 70 ml water to the pearl stage. Follow the named stage, not the 180°C printed on the page, which is incompatible with an aqueous syrup at pearl stage.
First mix the five yolks with the 40 g ground almonds.
Pour the syrup in a thin stream into the yolk-and-almond mixture, stirring continuously.
Return to the heat, stirring throughout, until the mixture releases from the pan.
Remove from the heat and leave to cool.
Shape into small balls and coat them in icing sugar.
Use a spatula to flatten the top slightly, giving each piece the shape of a small cheese.
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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