Trouxas da Malveira — Teleculinária Version
Teleculinária publishes this video formula for a light egg, sugar and flour sheet filled with an almond, milk and vanilla cream. DGADR and Mafra Municipality document the Malveira speciality, but this transcription remains a reproducible editorial version rather than the commercial formula of the business founded in 1906.
- Yields
- 6 rolls
- Prep
- Not stated by the source
- Cook
- Until golden and thickened; duration not stated
Ingredients
- 450 g / 1 lb Sugar
- 100 g / 3½ oz Wheat flour
- 6 Medium eggs, separated
- 2 Medium egg whites
- as needed Margarine, for greasing
- as needed Sugar, for dusting
- 180 g / 6⅓ oz Sugar, for the filling
- 150 g / 5⅓ oz Ground almonds
- 130 ml / ½ cup Milk
- as needed Vanilla essence
Method
Heat the oven to 200°C / 390°F. Grease a tray with margarine and line its base with baking parchment.
Whip all eight egg whites to stiff peaks. Gently fold in the six yolks, 450 g sugar and flour.
Spread the batter in the prepared tray and bake until golden. The source does not publish a duration.
For the filling, combine the 180 g sugar, ground almonds, milk and vanilla. Cook over low heat, stirring, until thickened.
Turn the baked sheet onto a cloth dusted with sugar, remove the parchment and spread the filling evenly.
Trim the edges, cut the sheet into six equal pieces and use the cloth to roll each piece into a bundle.
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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