Roscón (Spanish Ring Cake)

Ingredients

• 500 g almonds
• 500 g sugar
• 6 egg yolks
• 6 egg whites
• 1 teaspoon ground cinnamon
• 1 lemon
• as needed wafers (obleas)
• as needed syrup (almíbar)
• 1 egg white

Instructions

1. Peel and grind the almonds finely. Combine with the sugar. Beat the egg yolks until pale and gradually mix them into the almond-sugar mixture. Stir in the ground cinnamon and grated lemon zest. In a separate bowl, beat the egg whites to stiff peaks (punto de nieve), then gently fold them into the almond mixture, folding well to incorporate without deflating.
2. Line baking vessels with wafers (obleas). To form the characteristic ring shape, place an inverted mold in the center of each vessel and mound the roscón batter around it, creating a hollow center. Remove the mold carefully.
3. Bake in the oven until golden and cooked through. Once baked, brush the entire surface with syrup (almíbar) and a little egg white, then return to the oven for about two minutes to set the glaze.