Hi . Thanks for this, its great. But, can you please make a video or tell us how to make a regular Portuguese Torta (with egg)? Or the very similar Guarda napo? I really hope you can help. I am desperate.
Thanks for the recipe. I've just made it by closely following your instructions and 80°C of internal temperature turned out to be too much in my case. When I cut into it there was no liquid. Not even close (you at least had those darker parts). I baked on 220° (without convection, just top and bottom heater) and it took almost 15 minutes to reach 80°C. Also, I had to cover it with aluminum foil from 6th minute on because it was getting too dark on top and looked like it was going to burn (it was on the middle rack). I basically made a somewhat chewy sponge cake :) *EDIT:* My bad, I converted the internal temperature incorrectly. I should've baked to 74, not 80 °C.
Thanks for your feedback. This is a tricky cake to make. In the video I say to cook it to 165°F internal temperature which is 74°C. But after making this a few more times I like it’s even better when I pull the cake when it reaches 155°F or 68°C 🍻
@@JustCookwithMichael I was wondering which internal temperature to try the next time and I was going to try 70°C, but now with your reply you took the guesswork out of it. I'll go for 68°C with a high confidence that it'll be spot on, thank you very much for replying.
Oops! Yes, I found recipe and will bake this soon. Thank you. It looks scrumptious.
I love pão de ló. Have been trying to make this particular recipe. Thank you. I will bake this. I love your channel.
Thanks for sharing! I love this cake!😋😘
Hi . Thanks for this, its great. But, can you please make a video or tell us how to make a regular Portuguese Torta (with egg)? Or the very similar Guarda napo? I really hope you can help. I am desperate.
Thank you very much ❤
You're welcome 🍻
Confusing. You said 4 egg whites but put whole eggs in. Is recipe available to print?
Thanks for the recipe.
I've just made it by closely following your instructions and 80°C of internal temperature turned out to be too much in my case.
When I cut into it there was no liquid. Not even close (you at least had those darker parts).
I baked on 220° (without convection, just top and bottom heater) and it took almost 15 minutes to reach 80°C.
Also, I had to cover it with aluminum foil from 6th minute on because it was getting too dark on top and looked like it was going to burn (it was on the middle rack).
I basically made a somewhat chewy sponge cake :)
*EDIT:* My bad, I converted the internal temperature incorrectly. I should've baked to 74, not 80 °C.
Thanks for your feedback. This is a tricky cake to make. In the video I say to cook it to 165°F internal temperature which is 74°C. But after making this a few more times I like it’s even better when I pull the cake when it reaches 155°F or 68°C 🍻
@@JustCookwithMichael I was wondering which internal temperature to try the next time and I was going to try 70°C, but now with your reply you took the guesswork out of it.
I'll go for 68°C with a high confidence that it'll be spot on, thank you very much for replying.