Preparation

the sugar will make a strong yarn point. then, lie on the egg yolks, stirring very quickly. add the almonds, margarine and pumpkin to the crumbs and return to the heat to thicken. grease a pan with butter and parchment paper and pour the layers, alternating cinnamon and chila. goes to the fire to dry a little. decorate to taste.

this point is found after a few minutes of the sugar being boiling, when it forms a strong thread between the fingers, without breaking.

Ingredients

  • 0.5 kg of sugar
  • 30 gems
  • 300 g almond
  • 70 g of margarine
  • 5 g of cinnamon
  • 50 g pumpkin in syrup
  • 200 g of chila