Fidalgo Cake (Bolo ou Doce Fidalgo)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Separate the egg yolks from the whites. Pass the yolks through a fine-mesh sieve to remove the membranes, which can give an unpleasant texture to the finished sweet. Reserve the yolks and save the whites for another recipe.

Step 2

In a heavy-bottomed saucepan (important for even heat distribution), combine the water and sugar. Stir to dissolve the sugar and bring to a boil. Cook until the syrup reaches the soft-thread stage (ponto de espadana), usually about 4–5 minutes after boiling begins, depending on the quantity of sugar and water.

Step 3

Remove the syrup from the heat and slowly pour it over the egg yolks, whisking constantly and vigorously to prevent the yolks from cooking. Important: Always add the hot syrup to the cold yolks—never add the yolks to the hot syrup

Step 4

Separate the egg yolks from the whites (save the whites for another use). Pass the yolks through a fine-mesh sieve to remove the membranes. Add the whole egg and whisk until well combined.

Step 5

Return the mixture to the saucepan and cook over very low heat, stirring constantly, until it thickens to a smooth, creamy consistency. Remove from the heat and allow to cool.

Step 6

Separate the egg yolks from the whites (save the whites for another use). Pass the yolks through a fine-mesh sieve to remove the membranes. Add the whole egg and whisk until well combined.

Step 7

Fill a tray or shallow dish with about 5 cm (2 inches) of water. This will be used to stop the cooking of the egg sheets.

Step 8

In a wide, heavy-bottomed saucepan, combine the sugar and water. Stir and cook until the syrup reaches the thread stage (about 103–106°C / 217–223°F).

Step 9

Without removing the syrup from the heat, ladle a small amount of the egg mixture into the syrup, forming a thin sheet similar to a crêpe. Allow it to cook briefly, then carefully remove it and place it in the tray of water to stop the cooking process. Repeat until all the egg mixture has been used. Reserve the egg sheets.

Step 10

Line an 18–20 cm (7–8 inch) springform pan with parchment paper and lightly grease the paper with sunflower oil. Avoid using butter, as it hardens when chilled and affects both appearance and flavor.

Step 11

Cover the bottom and sides of the pan completely with the egg sheets, leaving some overhang around the edges to fold over later.

Step 12

Fill the lined pan with the ovos moles.

Step 13

Fold the overhanging egg sheets over the filling, completely enclosing it.

Step 14

Refrigerate for 5–6 hours until firm.

Step 15

Before serving, carefully unmold the cake, as it is quite delicate. Trim any excess parchment paper for a cleaner presentation.

Step 16

Using a kitchen torch, caramelize the surface in the same way you would a crème brûlée