Quartos Embetumats: A Sweet Tradition of Meringue and Chocolate

Main ingredients (for a batch of 10):

For the cake:

2 egg yolks

8 whole eggs

250 g icing sugar

80 g potato starch

For the meringue and coating:

200 g egg whites

300 g sugar

100 g melted chocolate

Instructions:

Prepare the cake base (quartos):

Separate the egg yolks from the egg whites into separate bowls.

Whisk the egg yolks with the icing sugar until the mixture whitens and doubles in volume.

Beat the egg whites until they form stiff peaks.

Combine the beaten egg whites with the egg yolk mixture, folding so as not to lose any air.

Sieve the potato starch and stir it in slowly and carefully.

Fill the cases:

Use traditional paper cases or any individual cake tin.

Fill to three-quarters full.

Bake:

Bake in a preheated oven at 180°C until well done and golden brown.

When taking them out of the oven, gently tap the tray on the table to prevent wrinkles from forming on the surface.

Prepare the Swiss meringue:

Put the egg whites and sugar in a bowl over a pot of simmering water and stir constantly until it reaches 65°C.

Remove from the heat and beat with an electric mixer until the meringue is firm and glossy.

Decorate the cakes:

Cover each cake with a thin layer of meringue.

Cover with melted chocolate to finish. You can choose to skip the chocolate on some of them for a varied appearance.

How to best Enjoy Quartos Embetumats:

Although they are eaten all year round, Quartos Embetumats are typical during celebrations such as first communions, Easter or patron saint holidays. It is best to store them in a cool, dry place and serve them at room temperature.

Dish Variants:

Without chocolate: Some prefer to serve them with meringue only to emphasise the lightness of the cake.

With cream or filling: Although not traditional, they can be filled with a thin layer of jam or cream for a sweeter version.

Large cake: The same cake mix can be used to make a large sponge cake to be cut into portions.

This recipe has been prepared by the chefs of the reputable Balearic School of Hospitality and Catering of the Balearic Islands.

Preparation

• Prepare the cake base (quartos): Separate the egg yolks from the egg whites into separate bowls. Whisk the egg yolks with the icing sugar until the mixture whitens and doubles in volume. Beat the egg whites until they form stiff peaks. Combine the beaten egg whites with the egg yolk mixture, folding so as not to lose any air. Sieve the potato starch and stir it in slowly and carefully.
• Fill the cases: Use traditional paper cases or any individual cake tin. Fill to three-quarters full.
• Bake: Bake in a preheated oven at 180°C until well done and golden brown. When taking them out of the oven, gently tap the tray on the table to prevent wrinkles from forming on the surface.
• Prepare the Swiss meringue: Put the egg whites and sugar in a bowl over a pot of simmering water and stir constantly until it reaches 65°C. Remove from the heat and beat with an electric mixer until the meringue is firm and glossy.
• Decorate the cakes: Cover each cake with a thin layer of meringue. Cover with melted chocolate to finish. You can choose to skip the chocolate on some of them for a varied appearance.