Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Papos de anjo show the delicacy of convent confectionery: few ingredients, careful technique and perfumed syrup.
The batter rises on beaten egg yolks, then absorbs syrup to become moist and very tender.
Ingredients
- 12 egg yolks
- 2 whole eggs
- 250 g of sugar
- 200 ml of water
- Lemon peel
- 1 cinnamon stick
- Butter for greasing
Method
- Beat the yolks and whole eggs until light and voluminous.
- Divide the batter among well-greased small moulds.
- Bake in a moderate oven until set.
- Prepare a syrup with sugar, water, lemon peel and cinnamon.
- Unmould the cakes and dip them into the warm syrup.
- Serve chilled with a little of the syrup.
Tips from Empório Portugal
- Beating the eggs well is essential for lightness.
- The moulds must be thoroughly greased.
- The syrup should not be boiling when the cakes are dipped.
Possible substitutions in Brazil
- Use small tartlet moulds.
- Cinnamon can be served separately if you prefer a milder flavour.
Pairing
Coffee or tawny Port wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
Submit my recipe