Português 
English (UK) Description (dimensions, color, aroma, texture):
Definition of the geographical area of production: Faial Island, Azores.
Ingredients used: 500 g flour; 5 dl liquid (water and milk); 2 table-spoons fennel seeds; 2 tablespoons sugar; 125 g butter or margarine; 1 teaspoon salt; 15 eggs.
Preparation: In a saucepan pour the water and milk (they can be in equal parts), salt, fennel seeds, sugar and butter. Let it boil and add the sifted flour all at once. Stir the dough over the heat until it becomes a ball and detaches from the pan. Remove the mass from the heat and set to cool. Once cooled, add the eggs to the dough, one by one, beating well between each addition. The next egg is only added after the previous one has been completely absorbed. When the dough has the consistency of a very thick meringue, it is arranged in mounds (with a spoon) on a greased and sprinkled tray. Bake in a very hot oven (about 220 ºC). Remove the fluffy ones from the oven when they are very blonde. They may or may not be filled with vanilla or lemon cream. There are those who add the flour little by little, mixing baking powder (30 g to 500 g of flour). They are made for Carnival. In the past, these cakes were called "filhós".
