Spread with butter or margarine two semi-cylindrical molds. Sift the flour onto a source, make a hole in the Center, pour the crumbled yeast and mix it with a little flour and milk. Sprinkle the pre-baked dough with a little flour and let it ferment covered 15 minutes in a warm place.
Melt the butter or margarine. Mix sugar with it. Salt, lemon zest and eggs, add to the previous dough and work all of it with the whole flour until you get a dry dough. Beat the dough until it releases bubbles and then let it ferment again. tapada, 15 minutes.
On a lightly floured surface, form two equal rolls with the sourdough. put these in the molds and let it raise the dough to double its volume. Heat oven to 220 degrees. Cook the dough well raised 25-35 minutes in the bottom of the oven, until it's dome.
Flip both cakes on a rack and let them cool overnight. Heat oven to 200 degrees. Cut the cooled cakes into equally thick slices, put them on a baking sheet and toast them on one side 5 minutes at medium height until they take light yellow. Then let them cool down.
Mix marzipan dough with sifted powdered sugar, the clear and the rum, forming a paste that can be spread. Spread this almond paste over the untoasted side of the slices and let it brown slightly under the grill.
If only a semi-cylindrical mold is available, you can cook the second roll of dough in a small rectangular mold. Or you can cook the cakes one after the other in the semi-cylindrical mold, but then you have to store the missing dough from baking in the fridge.
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