Tortas de Azeitão — Published Egg-Yolk-Cream Version
This published formula makes a very light egg-and-starch sheet, spreads it with egg-yolk cream and cinnamon, then cuts it before rolling the individual tortas. It is an attributed reproduction: DGADR documents the form, filling and Azeitão connection, while Pastelaria Regional Cego's commercial recipe remains the house's own heritage.
- Yields
- 8 servings
- Prep
- 25 min
- Cook
- 15 min
Ingredients
- 8 Egg yolks
- 8 Egg whites
- 180 g / 6.3 oz White sugar
- 50 g / 1.8 oz Cornflour / cornstarch
- 250 g / 8.8 oz Portuguese egg-yolk cream
- as needed Ground cinnamon
- as needed Melted butter and flour for the tray
- as needed Baking parchment
Method
Heat the oven to 220°C / 425°F. Beat the yolks with the sugar until pale and fluffy.
Add the cornflour and beat only until incorporated.
Whisk the whites to firm peaks and gently fold them into the yolk mixture.
Grease a rectangular tray, line with parchment, grease again and dust with flour. Spread the batter in an even layer.
Bake for about 15 minutes and immediately turn out onto a clean cloth; carefully peel away the paper.
Spread the entire sheet with egg-yolk cream and dust lightly with cinnamon.
Cut into strips approximately 12 × 8 cm / 4.7 × 3.1 in and roll each while still warm to form the tortas.
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.
Read the editorial policy →
