Preparation

Bring the sugar to the heat with water until it forms a yarn point. Add the almonds. Stir a little and do not let it dry, working the preparation on the table. Reserve.
Then make the filling. Bring the water with the sugar to the heat until you get a yarn point. Allow to cool slightly and add the previously beaten egg yolks.
Then add the figs, ground almonds and chocolate. Put it back on the stove until it thickens. In a greased form put the filling with the lemon zest in alternating layers with the chila.
Cover with the stretched marzipan. Bake for 15 to 20 minutes.
Unmold, make a frosting with powdered sugar and lemon juice and apply to the cake with a spoon. Sprinkle with chocolate powder.

Ingredients

  • For the cover:
  • 800 g. of grated almonds
  • 400 g. of sugar
  • 3.5 dl. of water
  • For the filling:
  • 200 g. of sugar
  • 2 dl of water
  • 200 g. of dried figs
  • 200 g. grated almonds
  • 125 g. of chocolate
  • 180 g. from chila
  • 9 gems
  • zest and lemon juice, sugar and chocolate powder q.s.