'Técula mécula'
Extremadura
Extremadura
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Ingredients
12 eggs (10 yolks and 2 whole ones) a little cinnamon 250g almond kernels 500g. of sugar 1 spoon of butter 1 teaspoon of pork lard 3dl. of water.
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Preparation
Put the sugar and a little cinnamon on the heat until bubbles form and it is almost boiling. Then add the chopped almond, the butter and the pork lard. Cool, mixing with the well-beaten egg yolks and a little ground cinnamon. Stir and put on to cook in a tin lined with vegetable paper.
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Presentation
Sprinkle with icing sugar and decorate with silver balls and a flower.
What to do
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