- Put the yokes in a large bowl, adding the almonds and the salt.
- Beat the mix always in the same direction. When it is of a thickness such that it comes off the spoon with difficulty, it is ready to be placed in a well-buttered baking form. The form must not be more than half full so that, upon cooking, it will not overflow.
- In the meantime, have a vessel with boiling water on hand into which the form is placed so that it can cook in a water bath. Cover the vessel with a covering, such as sugar canes, and then put cloth over this so that the heat does not escape. The heat should be maintained constant in the water bath.
- In order to determine whether the mix has cooked, try it by piercing it to the bottom with a wooden skewer. If the skewer emerges dry, the dish is ready.
- Remove the form and apportion on top of the cloth.
- Cover the portions once they have cooled. Then, put the portions to cook in a pot in a boiling solution of the sugar dissolved in.
- Once they are clearly open, turn them over to cook on the other side.
- Once cooked, put the portions on a dish and cover with cinnamon powder.
- They are best eaten cold and can be kept for several days. When the first portions are removed, the syrup is used to cover the remaining.
- If the syrup becomes too thick, water may be added to it, but the portions are never put in the syrup unless they have been boiled in it. Once the portions have been put on a dish, they are then covered with the syrup.
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