Pastel de Belém

Ingredients

• 300 g of flour
• 250 g of margarine
• 1 teaspoon of salt
• 500 ml of milk
• 9 egg yolks
• 10 tablespoons of sugar
• 1 can of instant milk powder
• 1 tablespoon of flour (wheat flour)
• 1 tablespoon of Maizena
• Cinnamon sticks (to taste)
• 1 lemon zest
• 2 tablespoons (of ground coffee) of vanilla powder extract (you can also use a little vanilla extract or vanilla sugar)
• Yellow dye

Combine the flour, salt, and water. Knead the dough until it is smooth and consistent.

Divide the margarine into 3 portions.

Spread the dough, evenly distribute a portion of margarine over it, and roll it up like a log.

Repeat this process two more times, until all the margarine is used. In the final roll, leave the remaining margarine in for 20 minutes.

Cut the dough into squares, approximately 2 cm thick, and place each square in a smooth baking pan suitable for this type of cake (it should be large enough for the Belém cakes).

Dissolve the cream packaging in the milk, at a moderate temperature.

The cream, combined with beaten egg yolks, sugar, food coloring, milk, cinnamon, lemon zest, flour, cornstarch, and vanilla extract, was chemically altered to thicken.

Next, fill the molds one by one, making sure not to overfill them.

Place them in the oven until they are cooked and golden brown. They can be eaten hot or cold.

If desired, sprinkle them with cinnamon and/or sugar.