Papos De Anjo Angel's Chins
Indulge in the delicate sweetness of *Papos de Anjo* ("Angel's Chins"), a quintessential Portuguese dessert that captivates with its airy texture and luscious syrup infusion. Made with a heavenly blend of 12 egg yolks and 2 whole eggs, these light, golden cakes are baked to perfection before being bathed in a fragrant sugar syrup infused with zesty lemon peel and a hint of warm cinnamon. The syrup-soaked cakes offer a melt-in-your-mouth experience that's both simple and sophisticated. Perfect for showcasing at festive gatherings or as an elegant sweet treat, these ethereal bites are best served chilled or at room temperature, with an extra drizzle of syrup for added indulgence. Easy to prepare yet impressively flavorful, this recipe is a must-try for fans of traditional Portuguese desserts and those seeking a touch of culinary elegance.
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Ingredients
- 12 pieces Egg yolks
- 2 pieces Whole eggs
- 400 grams Granulated sugar
- 500 milliliters Water
- 1 piece Lemon peel
- 1 piece Cinnamon stick
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a muffin tin generously with butter to prevent sticking during baking.
Step 2
In a mixing bowl, combine the egg yolks and whole eggs. Using a hand or stand mixer, beat on high speed for 8-10 minutes until the mixture is thick, pale, and fluffy.
Step 3
Carefully spoon the egg mixture evenly into the muffin tin, filling each cup about ¾ of the way full.
Step 4
Bake in the preheated oven for 10-12 minutes or until the tops are lightly golden and the cakes have set. Remove from the oven and allow to cool slightly.
Step 5
While the cakes are baking, begin preparing the sugar syrup. In a medium saucepan, combine the granulated sugar, water, lemon peel, and cinnamon stick.
Step 6
Place the saucepan over medium heat and stir until the sugar dissolves. Once it begins to boil, reduce the heat to low and simmer for 10 minutes to infuse the syrup with the lemon and cinnamon flavors. Remove from heat and allow to cool slightly.
Step 7
Gently unmold the cakes from the muffin tin and place them into a shallow dish.
Step 8
Strain the warm syrup to remove the lemon peel and cinnamon stick. Pour the syrup generously over the cakes, ensuring each is fully soaked.
Step 9
Allow the cakes to rest in the syrup for at least 30 minutes or until they have absorbed the liquid, turning them occasionally to coat evenly.
Step 10
Serve the Papos de Anjo chilled or at room temperature. Spoon a little extra syrup over the cakes before serving for an added touch of sweetness.
Nutrition Facts
| Serving size | (1219.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2338.0 |
| Total Fat 63.8g | 0% |
| Saturated Fat 22.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2586mg | 0% |
| Sodium 255.0mg | 0% |
| Total Carbohydrate 411.2g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 401.7g | |
| Protein 45.1g | 0% |
| Vitamin D 301.6IU | 0% |
| Calcium 402.3mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 384.2mg | 0% |
Source of Calories