24 h
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Icing sugar 0.25 kg
Cream 0.625 l
Ground almond 0.25 kg
Walnut 0.156 kg
  • Boil the first amount of sugar and cream.
  • At the same time heat the second amount of sugar and cream until it reaches 115 ºC (a slighty stringy syrup is obtained ).
  • Put  the almond and the first mixture of cream and sugar into the food mixer.
  • Mix well .10% of the powdered almond can be replaced by milk powder.
  • Afterwards, gently add the other mixture until it caramelises.
  • Lemon and vanilla are added after the liquid ingredients.
  • Beat until it thickens a bit and it doesn’t stick to your hands.
  • Add the walnuts and stir until they are integrated into the mixture.
  • Remove and shape.
  • Press well and let it rest for at least 24 hours.


  • To decorate,  cover with the chocolate coating or make  some lines  on the surface
  • Chopped walnuts can also be added on top.
Nutritional information (1 portion)
Fiber 1.63 g
Saturates 29.01 g
Monounsaturated fatty acids 15.0 g
Polyunsaturated fatty acids 13.61 g
Cholesterol 137.5 mg
Calcium 86.56 mg
Iron 0.97 mg
Zinc 0.94 mg
Vitamin A 354.13 ug
Vitamin C 0.0 g
Folic acid 20.63 ug
Salt (Sodium) 45.94 mg
Sugars 53.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.