Portuguese Egg Cream Roll Recipe: Authentic Ovos Moles
Portuguese Egg Cream Roll Recipe: Authentic Ovos Moles Our Portuguese Egg Cream Roll recipe features a velvety egg custard and smoky cinnamon.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Hand mixer
- Saucepan
- Kitchen towel
- Serving platter
- Refrigerator
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Sifter
- Stove
Ingredients
- For the Egg White Roll (Torta de Claras):
- 10 egg whites
- 8 tablespoons sugar (~1/2 cup)
- 5 drops lemon juice
- Powdered sugar (to taste)
- Ground cinnamon (to taste)
- For the Ovos Moles (Sweet Egg Cream):
- 50 ml water (~3 tablespoons + 1 teaspoon)
- 150 g sugar (~3/4 cup)
- 6 egg yolks
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