Provincetown Portuguese Cookbook

Doces

Rolled Cookies | Rocks | Sweet Potato Pastries | Egg Cookies | Sighs | Mariana's Tea Biscuits | Sherried Cookies | Egg Cake | Russian Tea Cakes | Andrew's Fudgies | Molasses Cookies | Brigadiers | Torta de Viana | Honey Bread | Crème Caramel à la Portugaise | Port Flan | Maria's Portuguese Sweet Rice Pudding | Del's Sweet Rice Pudding | Brazilian Fresh Corn Pudding | Almond Tart | Joyce's Choice Cheesecake | Milk Sweet

Pão De Lao

Rachel White

4 egg yolks

4 egg whites

4 heaping tbsp. flour

Beat the yolks with the flour. Beat the egg whites until stiff, but not dried peaks. Fold the egg whites into the egg yolks. Pour into a fancy, greased mold and bake in a 350° oven until the top is brown. Cool, slice and serve with Maria Feliciana sauce.

Serves 8 to 10.

Maria Feliciana Sauce

1 cup heavy cream

1/2 cup sweet Port wine

Heat the cream with the Port. Do not boil. Pour a little of the cream sauce on each slice of cake. Place in a 350° oven until the cake is warmed.