Portalegre Queijo Dourado — Judite Cardoso Formula
Portalegre Municipal Council publishes this formula transmitted by confectioner Judite Cardoso through a programme preserving the legacy of the Convent of Santa Clara. An almond-and-sugar paste encloses egg threads, sweet yolk cream and gila preserve before being shaped like a cheese. The page fixes the shell weights but publishes neither the syrup water nor the quantities of the three fillings, yield, dimensions or timings.
- Yields
- 1 cheese; final size and weight not stated
- Prep
- Not stated by the source
- Cook
- Not stated; only the syrup is cooked
Ingredients
- 300 g / 10.6 oz Sugar
- Amount not stated Water for the syrup
- 400 g / 14.1 oz Ground almonds
- Amount not stated Egg threads
- Amount not stated Sweet egg-yolk cream
- Amount not stated Gila squash preserve
Method
Heat the 300 g sugar with water to the traditional pearl stage. The source does not state the amount of water.
Remove from the heat, add the 400 g almonds and beat thoroughly until the paste gains body.
Allow the paste to cool completely.
Roll the paste into a circle. Place portions of egg threads, sweet yolk cream and gila preserve in the centre; the source publishes neither their proportions nor their component recipes.
Close the almond paste around the filling and shape it like a cheese.
If needed, use a cheese band to hold the shape while moulding. The source states no duration, material, diameter or final decoration.
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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