Murça Toucinho-do-Céu — Hélio Loureiro's Yämmi Formula
This is the domestic formula published by Yämmi and credited to chef Hélio Loureiro: four portions with skin-on almonds, sugar, water, gila preserve, flour, one whole egg and ten yolks. It is an adaptation for a cooking machine, not the guarded commercial recipe transmitted through the family associated with Casa das Queijadas. Its composition and sequence match the product and know-how recorded by DGADR.
- Yields
- 4 portions
- Prep
- 32 min published prep time
- Cook
- About 40 min in the oven
Ingredients
- 70 g / 2.5 oz Skin-on almond kernels
- 250 g / 8.8 oz Sugar
- 100 g / 3.5 oz Water
- 70 g / 2.5 oz Gila preserve (candied fig-leaf gourd)
- 20 g / 0.7 oz, plus extra for dusting Plain wheat flour
- 1 Whole egg
- 10 Egg yolks
- as needed Butter for greasing
- as needed Icing sugar for dusting
- for lining Baking parchment
Method
Grind the almonds in the cooking-machine bowl for 15 seconds at speed 11. Remove and reserve.
In the clean bowl, combine the sugar and water and cook for 15 minutes at 120°C / 248°F, speed 2.
Add the ground almonds and gila preserve. Cook for 10 minutes at 100°C / 212°F, speed 2; remove and cool for 15 minutes.
Heat the oven to 180°C / 350°F. Fit the mixer attachment over the blade; add the flour, whole egg and ten yolks. Cook for 1 minute at 100°C / 212°F, speed 3.
Cook for a further 5 minutes at 100°C / 212°F, speed 2.
Line a 20 cm / 8 in round or rectangular loose-bottomed tin with baking parchment. Butter and flour the parchment.
Pour into the tin and bake for about 40 minutes. Test with a skewer: it should emerge dry, but avoid overbaking.
Unmould, cool completely and dust generously 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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