5 separated eggs
10 spoons (of soup) of sugar
8 spoons (of soup) of ground almonds
1 spoon (of a hand) of active dry yeast
2 spoons (of a hand) of butter for greasing
2 spoons (of soup) of confectioner's sugar
Filling:
Guava jelly (230g)
5 separated eggs
10 spoons (of soup) of sugar
8 spoons (of soup) of ground almonds
1 spoon (of a hand) of active dry yeast
2 spoons (of a hand) of butter for greasing
2 spoons (of soup) of confectioner's sugar
Filling:
Guava jelly (230g)
Beat the whites until snowy
Add 8 spoons (of soup) of sugar to the mixture, beating always
Join the yolks and beat well
Sift the ground almonds with the yeast and add to the previous mixture
Mix delicately
Place in a greased baking dish of 35 x 23 cm and bake in a moderate oven (180°C) for about 35 minutes or until pressing gently with your finger doesn't leave a mark
Remove from the oven and, with the help of a spatula, loosen the edges of the baking dish
Place a plate cloth on a work surface and sprinkle with the remaining 2 spoons (of soup) of sugar
Unmold the dough onto this plate and roll it around the larger side
Unroll and spread the guava jelly
Roll again and dust with confectioner's sugar
Cut into 12 slices.
