Knead all the ingredients together to obtain an elastic and smooth mass.
At half of the process, put the “mother” mass in and continue kneading
until the mass falls off the recipient walls.Divide the mass in portions of the weight wished for each cake, then
make a “ball” with each. Let the “balls” rest for 15 minutes. Cover
them with a film paper. When the time is gone, pull them with a rolling pin on a table
previously greased with oil.
“Paint” the cakes with egg and put candied fruit on the cake
(cherries, melon, orange...) and put them to ferment in a dry, fresh
and isolated place. The cake has to duplicate its volume.
Before entering it to the oven, put the pine kernels and the sugar on
the cake.
The oven has to be in 190ºC with the heat distributed. The approximate
time will be from 20 to 25 minutes, according to the oven. While the
cooking do not open the oven, just match it through the finder.
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