The Catalan TableSiricaia
The Siricaia is a delicious Portuguese cake with a creamy and light texture, made with egg yolks, butter, and sugar that melts in your mouth with each sweet bite.
Ingredients
Servings
4
Measurement units
Ingredients
- 8 eggs (yolks only)
- 1 tablespoonbutter
- 4 tablespoonssugar
- 1 potcondensed milk
- whole milk
- butter for greasing the mold
- sugar for dusting
Nutritional Information
Per serving
Calculated for 4 servings
Calories
446 kcal
Protein
13.4 g
Fat
21.6 g
Carbohydrates
50.8 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Carefully separate the yolks from the whites, ensuring that no whites remain with the yolks.
- Beat the yolks until you achieve a frothy texture, similar to that of a soft foam. This process may take about 3-4 minutes.
- Add the sugar and butter to the yolks and beat everything together for about 5 minutes, until you obtain a light and whitish cream.
- Dissolve the condensed milk in the milk, heating slightly if necessary, and stir constantly to ensure complete mixing.
- Incorporate this mixture into the yolk batter and stir thoroughly until everything is well integrated.
- Grease an oven-safe dish with a bit of butter, covering the entire base and sides to prevent the contents from sticking.
- Fill the dish with the prepared batter and sprinkle sugar evenly over the top.
- Dissolve the starch in a little cold milk and add it to the bowl with the egg yolks. Stir well until there are no lumps.
- Pour water into the oven tray so the siricaia can bake in a bain-marie. The water should cover approximately half the height of the inner dish.
- Preheat the oven to 180ºC and bake the preparation for about 1 hour until it is golden and firm inside.
- Remove the siricaia from the oven and let it cool at room temperature for at least 1 hour.
- Once cooled, place it in the refrigerator for 24 hours before consuming. This will allow the flavors to fully develop.
Recommendations & Tricks
- Ensure that the butter is at room temperature before starting; this will help it blend better with the other ingredients and you'll get a smoother texture.
- When mixing egg yolks with sugar, do so until the mixture becomes pale and fluffy; this will help incorporate air and provide a lighter texture to the siricaia.
- To serve it, let the siricaia rest out of the oven for at least 15 minutes to allow the flavors to fully develop and the dessert to achieve a better consistency.
Original recipe
View or download the original PDF document.