Ingredients for the marzipan (Casca):
200 gr of ground almonds or almond flour.
200 g of icing or powdered sugar.
1 egg white.
Zest of 1 lemon.
1 egg yolk.
Ingredients for the yolk filling:
3 eggs (about 200 gr.).
200 gr of sugar.
20 gr of powdered cornflour (cornstarch).
90 gr of water (half a glass).
In a bowl, mix the icing sugar with the almond flour by hand, making sure that there are no lumps of almonds. If there are any, the two ingredients can always be passed through a sieve or strainer at the same time.
Later and once well mixed, we add the lemon zest and the white of an egg and continue mixing by hand until a thick dough begins to form, which we pass to the work table and begin to knead energetically, as we must achieve a soft and moldable dough. Once the dough is finished, it is sprinkled with icing sugar to form a protective outer layer and we store it in the refrigerator covered with a dry cloth for 12 hours to rest, while we can make the yolk filling.
For the yolk filling. In a bowl, beat the eggs with the water and strain it in such a way that we will avoid the “scratches” of the white from forming when cooking (a kind of white cloth from the white). In addition, we mix the cornmeal with the sugar until the two ingredients are dissolved, which we later add to the white that we had mixed with the water. Subsequently and with a rod we introduce it in a saucepan, putting it over a low heat and without stopping to stir so that it does not stick until it thickens. We quickly take it out of the saucepan and spread it on the marble or steel table, in such a way that it cools quickly so that the green cream does not get.
Once cold, this filling can be stored in the fridge covered until it is used. If, on the contrary, we would like to make a sweet potato jam, the recipe can be found on the desserts and sweets label in the sweet potato dumplings recipe
After 12 hours have passed, we begin to manipulate the almond dough, as we must form a thick roll of dough, open with a knife and fill with the yolk filling, as indicated in the video.
In the case that the yolk mass is very soft, we will use a pastry bag, subsequently sealing the cut with more almond mass.
Then we will shape a crown using a circular mold, because if we do not have these wooden molds we will use a savarín mold.
Next, it is removed from the mold, we put it on some oven trays and the shell is placed in the oven that we will have previously heated to 180ºC, at least we will have it for 15 minutes, in such a way that it solidifies the dough. After this time we take it out, paint the surface with the egg yolk that we had reserved, in such a way that with the oven grill we will brown the top, for approximately three to four minutes.
While we quickly make a royal icing, which consists of mixing with a rod in a bowl an egg white to the point of snow, 250 g of icing sugar and a tablespoon of lemon juice (extracted from the one we had grated for the dough) .
After 3 or 4 minutes, when the shell begins to brown, remove it from the oven, and with a teaspoon we sprinkle the icing over the dough, forming white threads, letting it cool until we can consume it.