Portalegre Toucinho-do-Céu — 24-Yolk Formula
The Portalegre formula published by LifeCooler uses 24 yolks, sugar at the traditional espadana stage and toasted ground almonds. Once thickened on the stove, the mixture goes into a buttered mould and is baked only to brown. The municipality confirms Toucinho-do-Céu among the sweets attributed to Portalegre's Poor Clares; the formula publishes no syrup water, yield, mould size, temperature or duration.
- Yields
- 1 cake; mould size not stated
- Prep
- Not stated by the source
- Cook
- Not stated; cook until the mixture releases from the spoon, then bake only to brown
Ingredients
- 24 Egg yolks
- 500 g / 17.6 oz Sugar
- Amount not stated Water for the syrup
- 250 g / 8.8 oz, toasted and ground Almond kernels
- Amount not stated Butter for greasing
Method
Lightly beat the 24 yolks and pass them through a sieve.
Toast and grind the 250 g almonds. The source states no particle size, method or degree of toasting.
Heat the 500 g sugar with water to the traditional espadana stage. The amount of water is not published.
Add the almonds to the syrup and bring back to the boil.
Remove from the heat and allow to cool slightly before adding the sieved yolks.
Return to the heat, stirring thoroughly, until the mixture begins to release from the wooden spoon.
Grease a mould with butter and pour in the mixture. The source states no shape or dimensions.
Bake only until browned. No oven temperature, duration or internal temperature is published.
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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