Makes about 18

This is my adaptation of a wonderful Portuguese sweet that found its way to Newark, New Jersey and can be found there at Texeira’s Bakery.  Understandably, they do not hand out this recipe but it is simple enough since it is a twist on another traditional dessert.  As most Portuguese desserts, it is high in sugar and fat. I would reserve this as a special once in a great while treat. I bet you can’t eat just one!  

Egg Sweet Filling called Ovos Moles : 

• 10       egg yolks
• 1          cup sugar
• Scant  ¾    cup sugar
• Scant  4    tablespoons water
• Grated lemon , orange peel or ¼ teaspoon almond (optional--can be added in step 4) 

1.  In a small bowl, whisk the egg yolks until they are frothy, set aside.

2.  Stir the sugar and cold water together in a small sauce pan .

3. Then WITHOUT STIRRING , bring the sugar water to a boil over medium heat.  Reduce the heat to medium low.  As the sugar dissolves, the sugar water will become clear.  Watch carefully and simmer until it reaches the thread stage, (225 degrees F. of a candy thermometer or when you take a drop of the syrup on your thumb and press with you index finger and them separate them, you should get thread like strands pulling from thumb to finger). Caution: Remember it is hot. Remove from the heat.

4.  Whisking continuously, drizzle some of the Syrup into the yolks to warm them.  Gradually, while whisking quickly,  add the warmed yolks into the remaining syrup in the pan.  IF the yolks are not sufficiently warmed and immediately whisked they will curdle.

5.  Return the pan of sweetened egg yolks to the stove.  Using a wooden spoon and constantly stirring, simmer gently over low heat until a thickened and smooth consistency forms, about 10 minutes.  DO NOT Boil.  If there are any lumps, push the filling through a fine sieve to remove them.  Transfer to a bowl and chill until needed. This will thicken as it cools.  Yield 1 cup

 The cake:

• 4        large eggs
• 1               cup sugar
• Grated lemon or orange peel (optional)
• ¾              cup all-purpose flour
• 2              tablespoons butter
• Parchement paper 11x18 sheet pan
• RulerPaper muffin liners 

Preheat oven 450 degree F.

1. In a large bowl, beat the eggs until fluffy, gradually incorporating the sugar.  Continue beating until the egg batter falls from the beaters like ribbons onto the top of the batter without disappearing too quickly into the batter itself. Mix in the grated peel at this time if using.

2.  Gently fold in the flour, ¼ cup at a time, sifting it over the top of the batter before folding. Repeat with the remaining flour.  Line the pan with the parchment paper and generously grease the top of the parchment paper.Pour the batter onto the parchement paper, gently spreading it evenly.  Bake in the preheated oven for 10 minutes or until a toothpick comes out clean when inserted in the middle.

3.  Spread out a clean dish towel ( like to use flour sack towels) on your work space.  Sprinkle the surface with sugar.  Remove the egg sweet from the refrigerator and have a teaspoon, a sharp knife and ruler ready.

4.  When the cake is done, immediately turn it out onto the sugared towel.  Remove the pan.  Peel the parchment paper from the cake.  Cut the cake into 3 inch squares.  Spoon a generous teaspoon of filling in the middle and fold the squares over into triangles, as you would a handkerchief.  Transfer to individual paper liners. Repeat with remaining squares.  Cover with plastic and keep chilled until serving.