Ingredients
- 10 eggs
- 10 tablespoons sugar
- 10 tablespoons semolina
- 10 tablespoons ground walnuts
- 1 teaspoon cinnamon (powder)
- 1/2 teaspoon cloves (powdered)
for the syrup
- 3 cups water
- 3 cups sugar
- few drops of lemon
Method
- In a bowl Beat the egg whites of eggs with 2-3 drops of water until it is firm meringue.
- Add sugar and stir gently to not deflate the meringue.
- Add-Leo just semolina and stir again gently.
- Add yolks, nuts, cinnamon, cloves and stir gently.
- Butter a baking dish (30cm-32cm), and sprinkle with a little meal.
- Bake in preheated moderate oven about 1h without opening the oven at all not to deflate.
- Once it’s out of the oven and cooled, cut into lozenges and pour the hot syrup.
- Let the cake for 1h-2h to absorb syrup.
Tips:
In a saucepan put the water with the sugar and boil after leave for 4.
Add the lemon drops and leave for 1 ‘more.
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