Here in the United States, cookies are the most popular treat during Christmastime. We were curious about holiday sweets in other countries, so we reached out to several of our international distributors and Wilton Method Instructors to learn more! In this 12-part series, a different country and traditional dessert will be featured each day. Today’s blog and recipe comes from Elsa Costa, a trainer for myCake in Portugal.
The “Divina Gula” is a traditional Portugese sweet from the area of Alcobaça. At Christmas it is tradition to have at the table a conventional sweet treat. In my family we adopt this dessert because it reminds us of a pine Christmas tree. As I like to have a classy Christmas table, I look for tasty but also elegant sweets.
Over time I started to do the “Divina Gula”, adapting it to my personal taste. It’s a lot richer and sweeter (with plenty of calories!) and consists of eggs custards, “trouxas de ovos”, almond and egg threads. In my family it became the centerpiece of the Christmas table. The top has a Christmas star. My daughters like to help make and decorate our Divina Gula.
Portugese Conventional Confectionery
2 wafer papers – size A3
5 “trouxas de ovos”
1 cup of tea egg custard
150 g grated almonds
350 g egg threads
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg white
Smash the “trouxa de ovos” (recipe below) with a fork. Mix them with the almonds, the egg custard, the egg threads, the cinnamon and the nutmeg. Reserve. Cut the wafer papper in squares with 6 cm. Beat the egg whites and place one of the sides of the squares with egg white and close to make a roll. Do all rolls and allow to dry. Stuff, using the previous prepared, with the help of a pastry bag. Leave the rolls stuffed about 20 minutes. Put the rollers to the top, add 15 circular-shaped rolls, tie with a pretty ribbon, giving a bond. Put the egg custard on top of the rolls. Repeat the entire process with 10 rolls for the second level and 5 rolls for the third level. Make a last roll alone, cut a large star and another smaller one in sugar paste, we put at the top.
Trouxas de ovos
12 egg yolks
1 1/4 cups sugar
3.4 ounces water
Pass the egg yolks with a fine strainer, two times. Pour the sugar and water in a large pan, heat up and let it boil one minute, reduce the heat to minimum. Boil just in the middle of the pan. Pour two tablespoons of egg yolks, with two forks try to spread as much as you can. Then with the slotted spoon pressing a little and then turn to the other side. Boil a little more. Remove and put the drain in a sift. Cut the eggs “capas” in square-shaped, tips cut placed inside. Wrap the “capas” in the form of a backpack, lay the zipper face down. Sprinkle with the syrup when boiled.