Provincetown Portuguese Cookbook

Doces

Rolled Cookies | Rocks | Sweet Potato Pastries | Egg Cookies | Sighs | Mariana's Tea Biscuits | Sherried Cookies | Egg Cake | Russian Tea Cakes | Andrew's Fudgies | Molasses Cookies | Brigadiers | Torta de Viana | Honey Bread | Crème Caramel à la Portugaise | Port Flan | Maria's Portuguese Sweet Rice Pudding | Del's Sweet Rice Pudding | Brazilian Fresh Corn Pudding | Almond Tart | Joyce's Choice Cheesecake | Milk Sweet

Rosa Verde Silva

Ovos Moles:

8 oz. sugar

6 egg yolks

4 oz. water

Make a thin syrup by boiling the sugar and water until the sugar is dissolved. Allow to cool slightly. Beat the egg yolks. Slowly add the syrup while continuing to beat the yolks. Return the mixture to the sauce pan and stir constantly until the mixture is thickened. Do not boil. Pour into a dish and cool. The ovos must be cooled and ready to use as soon as the torta comes out of the oven. Prepare the torta.

Torta:

5 eggs

4 oz. sugar

1 tbsp. self-rising flour

Confectioners sugar

Separate the eggs. Beat the yolks and the sugar until the mixture is light and creamy. Gradually add the flour. In another bowl with clean, dry beaters whip the whites until stiff. Fold into the egg yolk mixture. Grease a shallow jelly roll pan and line with waxed paper or parchment paper. Pour the batter into the pan and bake in a hot, 450° oven until the cake is risen and firm, about 10 minutes.

Line another baking sheet with parchment paper or waxed paper and sprinkle it with confectioners sugar. Turn the cake out onto the paper. Cover with Ovos Moles and quickly roll the cake up lengthwise into a jelly roll with the aid of the paper.

Serves 8.