Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Papos de anjo showcase the delicacy of conventual sweets: few ingredients, careful technique, and fragrant syrup.
The batter rises with beaten yolks and then receives syrup, becoming moist and very soft.
Ingredients
- 12 egg yolks
- 2 whole eggs
- 250 g of sugar
- 200 ml of water
- Lemon peel
- 1 cinnamon stick
- Butter for greasing
Preparation method
- Beat yolks and eggs until fluffy.
- Distribute into well-greased molds.
- Bake in a medium oven until set.
- Prepare syrup with sugar, water, lemon, and cinnamon.
- Unmold the cakes and dip them in warm syrup.
- Serve cold with a bit of syrup.
Tips from Empório Portugal
- Beating the eggs well is essential for lightness.
- The molds must be very well greased.
- The syrup should not be boiling when receiving the cakes.
Possible substitutions in Brazil
- Use small pie molds.
- Cinnamon can be served on the side if you prefer a milder flavor.
Pairing
Coffee or Tawny Port Wine. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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