pasta di pupa di pasta di mandorle

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Ingredients

  • 1 kg. FLOUR
  • 1 kg. ALMONDS, TOASTED AND GROUND
  • 1 kg. SUGAR
  • 70 gr. COCOA
  • 12 EGGS
  • 32 TBSPS OIL (substituting 1 cup oil and 1 cup milk)
  • CINNAMON (not specified, adding 2 tsp)
  • 4 PACKETS BAKING POWDER (substituting 4 tsp baking powder)
  • 2 lemons, zested (adding this)
  • FOR GLAZE
  • 400 gr. cioccolato fondente a scaglie, frutta candita, confettini colorati, ovetti di cioccolato.

Preparation

Step 1

MIX ALL INGREDIENTS TOGETHER.

LET SIT IN FRIDGE FOR 3 DAYS. ON PARCHMENT PAPER, DRAW SHAPE YOU WANT. FORM WITH HANDS.

PUT IN OVER FOR 20 MINUTES. (important: do not cook too long, this is undercooked. bought from italy and it was sunken in the middle indicating undercooked)

Glaze: melt chocolate, pour over cool cake. decorate.

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