Grease a semi-cylindrical elongated pan and spread on the breadcrumbs. Heat oven to 190 degrees. Beat the yolks with half the sugar. Salt, cinnamon, the vanilla and lemon zest until a foamy mixture.
Melt the butter and let it cool. Beat the whites with the rest of the sugar about snow. Stir from the bottom up a quarter of the clear mounted to the bud mixture. Stir the grated chocolate into the dough, the sieved flour, almonds and the rest of the clear mounted along with the melted butter.
Pour batter into the mold, smooth and cook it 40-50 minutes in the bottom of the oven. Cool the cake on a wire rack. Melt fat chocolate bath, cover with the cake and spread the almond slices over the bath before it hardens.
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