1Cook 400g of manjar, 50g of butter, and a teaspoon of vanilla extract over medium-low heat until it boils.
2Once bubbles appear, add 300g of crushed almonds and 5 egg yolks (it is recommended to remove from heat and let cool for a few minutes to prevent the yolk from coagulating).
3Cook for one more minute until the mixture detaches from the bottom of the pot.
4Pour the mixture onto a mold lined with well-oiled aluminum foil and let it cool.
5While cooling, prepare a royal icing with some leftover egg whites, icing sugar, and lemon juice until a fluid but thick texture is obtained.
6Sprinkle with mostacillas (sprinkles) on top.
7Let it rest for a couple of hours until the icing forms a crust before cutting into 36 squares.
Ingredients
400 g manjar (the one you want)
50 g butter
1 teaspoon vanilla extract
300 g almond, crushed
5 egg yolks
egg whites (sobrantes)
icing sugar
lemon juice
sprinkles
Equipment
potprocessormoldaluminum foil
Tips
Remove from heat and let cool for a few minutes before adding egg yolks to prevent coagulation.
Lemon juice helps the glaze stay white and adds a acidic taste to cut through the sweetness.