Milk
3 cups of wheat flour
2 cups of ground almonds
1 cup of milk
2 eggs
2 tablespoons of butter
1 tablespoon of active dry yeast
Breadcrumbs
3/4 cup of butter, softened
1 cup of ground almonds
1 cup of wheat flour
1 teaspoon of cinnamon
Milk
3 cups of wheat flour
2 cups of ground almonds
1 cup of milk
2 eggs
2 tablespoons of butter
1 tablespoon of active dry yeast
Breadcrumbs
3/4 cup of butter, softened
1 cup of ground almonds
1 cup of wheat flour
1 teaspoon of cinnamon
Make the breadcrumbs: blend everything in a processor until it forms a coarse breadcrumb and reserve
Mix the almonds with butter in a blender until it forms a fluffy cream
Add the sifted wheat flour gradually and continue blending
Add the warm milk, egg yolks, and blend again
Add the whipped egg whites mixed with active dry yeast and fold gently from bottom to top
Pour into a greased and floured baking dish, cover the surface of the cake with the reserved breadcrumb mixture and bake in a medium oven until a toothpick comes out clean
Serve in slices with cinnamon sticks.
