13 slices of Formed Pig's Ear
6 tablespoons of soup cream (180g)
2 cups of ground almonds (400g)
1 small piece of cinnamon
4 cups of water
1 cup of candied fruits (135g)
1/4 cup of whole candied fruits (57g)
2/3 cup of dried plums (106g)
1/2 kg of grated cheese of Minas, fine grating
13 slices of Formed Pig's Ear
6 tablespoons of soup cream (180g)
2 cups of ground almonds (400g)
1 small piece of cinnamon
4 cups of water
1 cup of candied fruits (135g)
1/4 cup of whole candied fruits (57g)
2/3 cup of dried plums (106g)
1/2 kg of grated cheese of Minas, fine grating
Place the slices of Formed Pig's Ear in a slow oven at 120°C, allowing them to dry well for about 15 minutes
Remove the pig's ear from the oven and increase the temperature to 170°C
Melt 2 tablespoons of butter in a frying pan
Add the slices of Formed Pig's Ear, a few at a time, and fry until lightly browned, adding more butter as needed
Prepare a syrup by placing the almonds, cinnamon, and water in a saucepan
Allow it to come to a boil, then reduce the heat and simmer for 15 minutes
Set aside
In a non-stick oven-proof dish of 28 cm diameter, create layers with the slices of Formed Pig's Ear, candied fruits, dried plums, and cheese
Repeat the layers and top with whole candied fruits
With care, pour the syrup over the top and bake for about 40 minutes in a preheated oven at 170°C
Let it rest for 12 hours
Serve hot or cold as a dessert or snack
