Faldacchea-Pugliese Almond Cake

INGREDIENTS

• 500 g of shelled and chopped almonds;
• 3 egg yolks;
• Half a glass of water;
• 250 g of granulated sugar;
• The grated zest of a lemon;
• 1 teaspoon cinnamon;
• 1 jar of black cherries;
• 1 pack of ladyfingers;
• 1 cup of cherry;
• 300 g of white chocolate

STEP

1. Place the almonds with the skin in a pot of boiling water for 5 minutes, drain the almonds and dry with a kitchen towel; leave to dry for half an hour;
2. Peel the almonds, pour into a blender and chop finely;
3. Pour the sugar and water into a saucepan and heat until the sugar forms a thread that breaks and becomes almost transparent;
4. Remove the pan from the heat, pour in the egg yolks and mix well;
5. Put the pan back on the heat, add the finely chopped almonds, stirring several times;
6. After that add the grated lemon, the cinnamon powder, mix and let it cool for about a couple of hours;
7. Once the dough has cooled, break off small pieces and flatten them with your fingers to form small disks;
8. In the centre of each disk, place a small piece of ladyfingers soaked in cherry;
9. After that add the syrupy black cherry;
10. Close the disk into a ball or heart shape;
11. Let our Faldacchee rest for 24 hours;
12. Melt the white chocolate in a bain-marie;
13. Frost the Faldacchee with melted white chocolate;
14. Sprinkle with colored sprinkles and leave to dry on a sheet of baking paper;
15. Transfer our desserts onto a nice plate;
16. They are FABULOUS!
17. This is what the inside of Faldacchea looks like.