Bola Toledo

Ingredients

• 1 pound butter
• 1 pound flour
• 6 eggs, beaten
• 0.25 pound sweet almonds, beaten
• 2 tablespoons yeast
• egg, prepared as for Bola d'Amor
• citron, sliced
• egg marmalade
• cinnamon
• rich puff paste
• sugar, clarified with orange flower water

Instructions

1. Warm the butter over the fire with a little milk, then combine it in a pan with the flour, beaten eggs, beaten sweet almonds, and yeast. Mix these ingredients into a light paste and set it before the fire to rise.
2. Grease a deep dish and line it with rich puff paste. Once the paste has risen, build the filling in alternate layers: begin with a layer of the risen paste, then egg prepared as for Bola d'Amor, then slices of citron, then a layer of egg marmalade. Sprinkle cinnamon over each layer and continue filling the dish with these alternating layers until full.
3. Bake in a brisk oven. Once baked, pour clarified sugar mixed with orange flower water over the top until the syrup has thoroughly penetrated the Bola.