Guardanapos Bolos Recipe (Portuguese Napkin Cake)
Bolos de guardanapos or massa de lencinhos finas is a popular Portuguese sponge cake that is cut into squares then filled with a traditional sweet egg yolk cream filling known as doce de ovos or creme de ovo, the cake squares are then folded into a napkin shape and topped with sugar. This guardanopos bolos recipe Portuguese napkin cake is definitely a crowd pleaser with it’s distinctive shape, amazing egg cream filling and soft spongy sugary texture.
Ready to make this delicious Portuguese guradanopsos cake? Let’s Do It!
Ingredients For Portuguese Sweet Egg Pastry Cream (Creme de Ovo):
- 1 cup water (240 grams)
- 1 1/2 cup granulated sugar (300 grams)
- 12 egg yolks (240 grams) beaten
- 1/2 teaspoon vanilla extract (2.5 grams)
How To Make Creme de Ovos (Portuguese Sweet Egg Pastry Cream)
- Place the egg yolks into a medium size pot and add the vanilla extract and beat for a few seconds using a hand whisk. Set aside.
- Add the sugar into a another medium size pot followed by the water.
- Bring to a boil on medium high about 5 minutes and remove from heat.
- To check if the sugar syrup is ready, dip a wooden spoon into the syrup then carefully touch the spoon with the tip of your finger, if it’s sticky and tacky then it’s ready.
- Carefully, slowly and gradually, pour the sugar syrup in a steady stream into the pot with the egg yolk stirring consistently with a whisk. Don’t pour the syrup all at once it will cook the egg yolks.
- Cook the egg mixture on low heat until it begins to thicken stirring occasionally with a wooden spoon about 15-20 minutes. The egg sweet cream should run off the spoon slowing and have a nice thick consistency similar to a custard that has been cooked.
- For a thicker filling, continue to cook an extra 3-4 minutes.
- Transfer the filling into a container until ready to use.
Ingredients To make Portuguese Napkin Cake Guardanapos:
- 1/2 cup all purpose flour (60 grams) sifted
- 6 large eggs (300 grams)
- 1/2 cup sugar (100 grams)
How To Make Portuguese Napkin Cake?
- Preheat oven to 200°C (390°F) and line a 12X16 inch rectangular baking pan with parchment paper, bottom and sides.
- Add the egg and sugar into a bowl and beat with a hand mixer on high for approximately 5 minutes or until 3 times of the batter volume is achieved. If your using a planetary mixer, beat with the whisk attachment.
- Sift the flour onto the egg mixture and using a spatula fold in the flour starting from the bottom of the bowl to the top until the batter is well combined.
- Pour the cake batter into the line baking tray and spread evenly throughout the baking tray.
- Bake for 8 minutes.
- Cool for 10 minutes then invert onto a sheet of parchment paper.
- Spread the a thin layer of the sweet egg cream filling onto the complete top of cake.
- Cut into 6 equal squares, than fold over and connect 2 corners.
- Place some sugar on a plate and finish off by coating each side with granulated sugar.
- Place onto a serving plate and enjoy!
Guardapanapos (Portuguese Napkin Cakes)
Bolos de guardanapos is a popular Portuguese sponge cake that is cut into squares then filled with a traditional sweet egg yolk cream filling known as doce de ovos or creme de ovo, the cake squares are then folded into a napkin shape and topped with sugar.
Ingredients
PORTUGUESE SWEET EGG CREAM (Creme De Ovos)
- Place the egg yolks into a medium size pot and add the vanilla extract and beat for a few seconds using a hand whisk. Set aside.
- Add the sugar into a another medium size pot followed by the water.
- Bring to a boil on medium high about 5 minutes and remove from heat.
- To check if the sugar syrup is ready dip a wooden spoon into the syrup then carefully touch the spoon with the tip of your finger, if it’s sticky and tacky then it’s ready.
- Carefully slowly and gradually, pour the sugar syrup in a steady stream into the pot with the egg yolk stirring consistently with a whisk. Don’t pour the syrup all at once it will cook the egg yolks.
- Cook the egg mixture on low heat until it begins to thicken stirring occasionally with a wooden spoon about 15-20 minutes. The egg sweet cream should run off the spoon slowing and have a nice thick consistency similar to a custard that has been cooked.
- For a thicker filling continue to cook an extra 3-4 minutes.
- Transfer the filling into a container until ready to use.
PORTUGUESE NAPKIN SPONGE CAKE
- Preheat oven to 200°C 390°F and line a 12X16 inch rectangular baking pan with parchment paper, bottom and sides.
- Add the egg and sugar into a bowl and beat with a hand mixer on high for approximately 5 minutes or until 3 times of the batter volume is achieved. If your using a planetary mixer beat with the whisk attachment.
- Sift the flour onto the egg mixture and using a spatula fold in the flour starting from the bottom of the bowl to the top until the batter is well combined.
- Pour the cake batter into the line baking tray and spread evenly throughout the baking tray.
- Bake for 8 minutes.
- Cool for 10 minutes then invert onto a sheet of parchment paper.
- Spread the a thin layer of the sweet egg cream filling onto the complete top of cake.
- Cut into 6 equal squares than fold over and connect 2 corners.
- Place some sugar on a plate and finish off by coating each side with granulated sugar.
- Place onto a serving plate and enjoy!