Grease a baking tray. Sift the flour onto a fountain and make a hole in the Center. Check the cam- shredded hard and mix it with a little flour and milk. Leave it to ferment the dough prior, tapada, during 15 minutes.
Melt the butter and mix it with sugar, Salt, the zest of lemon, all of the flour and the previous mass. Beat the dough until bubbles out you. Let rise covered others 15 minutes.
Mix the marzipan with whites, sugar, almond and rum. The dough to 50 - 40 cm, spread with filling and roll it along. Split roll lengthwise in half, braid the dough and let rise 15 minutes on the baking tray. Heat oven to 220".
Boil braid 35-40 minutes in the bottom of the oven. Mix the sugar powder with lemon juice and water and bathe with it still warm braid.
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