Sericaia (Layered Cinnamon Custard Cake - Intricate)

Name: Sericaia (Layered Cinnamon Custard Cake - Intricate)
Cuisine: Portugal
Ingredients: 1 L Whole milk; 8 large Eggs (separated); 250 g Sugar; 80 g Plain flour; 1 Cinnamon stick; 1 strip Lemon peel; for dusting Ground cinnamon

A recipe from Portugal.

🇵🇹 PortugaldesserttraditionalregionalbakedvegetarianintricatecomfortFood

Sericaia (Layered Cinnamon Custard Cake - Intricate)

Nutrition (per serving)

320Calories

8 gProtein

38 gCarbs

14 gFat

28 gSugar

80 mgSalt

Ingredients

1 L Whole milk
8 large Eggs (separated)
250 g Sugar
80 g Plain flour
1 Cinnamon stick
1 strip Lemon peel
for dusting Ground cinnamon

Method

Preheat oven to 180°C. Grease deep round baking dish generously. Boil milk with cinnamon stick and lemon peel 5 minutes, then remove aromatics.
Whisk egg yolks with 150 g sugar and flour until smooth. Slowly temper with hot milk while whisking constantly. Return mixture to low heat and cook gently, stirring constantly, until thickened like thin custard (do not boil). Cool slightly.
Beat egg whites to stiff peaks, gradually add remaining 100 g sugar. Fold whites into cooled custard gently in three additions to keep airy.
Pour thin layer (~1 cm) into dish, bake 8-10 minutes until set and lightly golden. Repeat layering and baking 4-6 times until all mixture used (each layer should set before adding next). Final layer bake 15-20 minutes longer until deep golden. Cool completely, dust generously with cinnamon. Serve at room temperature or chilled.