Tentúgal Cake
A delicate Portuguese pastry with crisp, flaky layers and a sweet, eggy filling, dusted with powdered sugar and a hint of lime.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 6g
Ingredients
- 1 sheet puff pastry
- 4 large egg yolks
- ½ cup sugar
- ¼ cup water
- 2 tbsp powdered sugar
- 1 tsp lime zest
Instructions
- 1
Preheat oven to 400°F (200°C). Roll out the 1 sheet puff pastry on a floured surface until thin, about 1/8 inch thick.
- 2
In a small saucepan, combine 1/2 cup sugar and 1/4 cup water. Bring to a boil over medium heat, stirring until sugar dissolves, about 2 minutes. Remove from heat and let cool slightly.
- 3
In a bowl, whisk the 4 egg yolks. Slowly pour in the warm syrup while whisking constantly until well combined.
- 4
Cut the pastry into 4 equal rectangles. Spoon the egg mixture onto one half of each rectangle, leaving a border. Fold the other half over and press edges to seal.
- 5
Place on a baking sheet lined with parchment. Bake until golden and puffed, about 15 minutes. Dust with 2 tbsp powdered sugar and 1 tsp lime zest before serving.
Tools you’ll need
- rolling pin
- small saucepan
- mixing bowl
- whisk
- baking sheet
- parchment paper
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