Filled Sponge Cakes (Bizcochos Rellenos)

Ingredients

• 2 whole eggs
• 2 whole egg yolks
• 2 ounces sugar
• 2 ounces ground almond
• sponge cake (bizcocho), toasted
• manteca (lard)
• cinnamon
• egg, beaten
• sugar syrup (almíbar)

Instructions

1. Beat together the two whole eggs and two additional egg yolks until well combined. Add the sugar and ground almond, stirring well. Fold in the crumbled toasted sponge cake.
2. Heat this mixture gently over a low flame, stirring constantly and without ceasing, until it becomes very thick and stiff.
3. Once the filling is ready, use it to fill the sponge cakes, then press them together in pairs (two halves per cake).
4. Dip each filled cake in beaten egg to coat completely. Fry them in hot beef lard until golden and crispy on all sides. Place the fried cakes on a serving platter and dust generously with cinnamon.
5. Alternatively, instead of frying in lard, the filled cakes may be poached briefly in hot sugar syrup (almíbar) and served that way.