kg of sugar ;
egg yolks ;
grs of almonds ;
grs of margarine ;
grs of cinnamon ;
grs of pumpkin preserve in syrup ;
grs of Malabar preserve
the sugar for a few minutes until it forms a
slightly thick, unbroken string between the
Fold the sugar into the egg yolks stirring very
Add the almonds, the margarine and the pumpkin
cut into small fragments. Put on the flame again
so it thickens.
Butter a tin and line it with grease-proof paper.
Pour in the mixture with alternate layers of
cinnamon and Malabar gourd to preserve.
Put on the flame to dry a little.
Decorate to taste.
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