Papo de Anjo

Papo de anjo (angel’s double chin) is a doce conventual that originated in Mirandela, in the northern Trás-os-Montes province, sometime in the fourteenth or fifteenth century. Though regional variants exist, the original Mirandela recipe features egg yolks, sugar, fruit preserves, and cinnamon. The egg yolks are baked, next boiled in sugar syrup that is lightly flavored with orange or lemon peel, and then served as moist, spongy cakes.