The convent was founded in 1314 by Saint Elizabeth of Aragon, Queen of Portugal, who was known for her piety and charity. She was also fond of sweets and often visited the convent to taste the nuns’ creations. According to legend, she once asked for a dessert that was light and delicate, and the nuns came up with Papos de Anjo. Seeking a way to utilize surplus egg yolks, the result of using egg whites for other purposes, these resourceful nuns turned simplicity into decadence. They combined whipped egg yolks and sugar, baking them to perfection, and then immersed the cakes in a fragrant syrup to infuse them with divine flavors.
To create Papos de Anjo, one must master the art of patience and skill. Whisking the egg yolks with sugar until they form a fluffy batter, the nuns would carefully spoon the mixture into greased molds or cups. Placing them in a water bath, the cakes were baked at a low temperature until achieving a firm yet moist texture. Unmolded and briefly boiled in a luscious syrup flavored with hints of lemon or orange zest, rum, vanilla, or cinnamon, the cakes would be transformed into glossy and sticky delights. Whether served chilled or at room temperature, Papos de Anjo delivers an unparalleled sensory experience.
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As you wander through Lisbon's charming streets, make sure to set aside a moment to savor the ethereal taste of Papos de Anjo. Treat yourself to this delicate delight, and allow its rich history and exquisite flavors to transport you back in time. Let the golden cakes melt in your mouth, whispering stories of centuries past. Discover the magic that lies within Lisbon's culinary tapestry, where tradition and innovation intertwine to create an unforgettable experience. Papos de Anjo is not merely a dessert — it is a heavenly symphony for your taste buds, an ode to Portugal's remarkable heritage.