Masa: 6 eggs, 1 teaspoon of vanilla, 3/4 cup of sugar, 2 tablespoons of cornstarch, 3/4 cup of all-purpose flour, 3/4 cup of almonds, margarine for greasing,
Recheio: 200g of strawberry jelly,
Creme: 6 tablespoons of cornstarch, 3 cups of milk, 3/4 cup of sugar, 1/2 cup of almonds, 2 tablespoons of butter, 3/4 cup of almonds
Masa: 6 eggs, 1 teaspoon of vanilla, 3/4 cup of sugar, 2 tablespoons of cornstarch, 3/4 cup of all-purpose flour, 3/4 cup of almonds, margarine for greasing,
Recheio: 200g of strawberry jelly,
Creme: 6 tablespoons of cornstarch, 3 cups of milk, 3/4 cup of sugar, 1/2 cup of almonds, 2 tablespoons of butter, 3/4 cup of almonds
Masa: In a mixer, beat the eggs, vanilla, and sugar for 3 minutes
Mix in the cornstarch, flour, and almonds
Divide into two portions
One portion goes onto one baking sheet, and the other onto another
Bake at medium temperature for 20 minutes
Unroll one of the doughs, spread with jelly, and roll up like a croissant. Reserve
Unroll the other dough, cut into 4 strips, and fill the mold with the strips. Reserve
Creme: Dissolve the cornstarch in milk, add sugar, almonds, and butter
Cook until thickened
Remove from heat, stir in almonds, and place half of it into the reserved mold with the strips
Top with the reserved croissant roll, alternating layers of jelly and cake
Wrap in aluminum foil and refrigerate for 8 hours
Tip: decorate with grapes.
