Description: Relatively hard, dark golden dough, prepared with al-monds and honey in equal parts. It is presented in the form of squares or rectangles of 5 to 6 cm on a side, wrapped in paper, or in the form of small mounds placed on lemon leaves. It weighs approximately 30 g.

Description: Ovos Moles de Aveiro’ is a product obtained by the addition of raw egg yolk to sugar syrup. They may be put up for sale as they are, wrapped in Communion-type wafer, which may or may not be coated with a fine layer of sugar syrup or chocolate, or packaged directly in wooden or china barrels. They may also be marketed deep-frozen. Their colour is uniform, ranging from yellow to orange, shiny all over and not very intense,their complex aroma is of egg yolk developing towards a characteristic odour containing aromas as var-ied as caramel, cinnamon and dried fruit, as a result of the chemical reactions during cooking between the sugar and the components of the egg yolk.

Description: Small cake prepared with egg yolks, almonds, sugar and vanilla essence. It measures about 5,5 cm in base diameter, 3,5 cm in bottom diameter and 2,5 cm in height. It weighs about 50 g. The consistency is creamy and similar to that of puddings. It keeps for three weeks to a month, without hardening or spoiling, due to its careful and traditional preparation. The cake is sold individually or in boxes of 6, with each cake being wrapped in a very thin sheet of paper. Both the wrapping paper and the cardboard box are enriched with a photograph of the Paimogo Fort.

Description: Egg candy covered with strands of burnt eggs, in the shape of a hedgehog, about 4 cm in diameter. The candy is placed on wafer and presented in beaded paper forms. The candy has eggs and sugar. They are packed by the dozen, in cardboard boxes.

Description: It has a rectangular shape, measuring about 19 cm long by 4,5 cm wide and 2 cm thick. The color is yellow-glazed and toasted on top. Sometimes its length reaches 20 cm. The dough is prepared with flour, powdered sugar, eggs and butter. The egg jam filling is prepared with egg yolks, sugar syrup and almonds, until a creamy consistency is obtained. Each cake weighs about 120 g.

Description: The Pão de ló de Margaride/light bread from Mar-garide/rosca de Margaride is a traditional pastry cake, moderately sweet, of medium to large format, baked in the oven, based on ingredients traditionally used in Portuguese pastry, of conventual origin or not. It has a round shape with a hole in the center and a vibrant golden yellow interior color, which can vary according to the shade of the gems used. The upper outer surface has a characteris-tic bulging, brownish hue, more or less dark depending on the time it remains in the oven. The side surfaces, the bottom and the walls relating to the central hole are devoid of crust, presenting a darker yellowish color than the interior.