| 1 ½ cup of tea, almonds | |
| 1 ½ cup of tea, walnuts | |
| 7 eggs | |
| 1 ½ cup of tea, sugar | |
| 1 ½ cup of tea, grated breadcrumbs | |
| 1 spoonful of cinnamon | |
| 1 teaspoon of baking powder | |
| oil for spreading | |
| For the garnish: | |
| 1 cup of tea, almonds | |
| 1 cup of tea, walnuts | |
| 2 cups of tea, sugar | |
| 2 cups of tea, sugar | |
| 1 cup of tea, water | |
| juice of ½ lemon |
| 1. | Peel the almonds and walnuts and pound them in a mortar and pestle until they break into small pieces. Then put them in a bowl with the cinnamon and mix well. |
| 2. | Preheat the oven to 180o c. Separate the egg yolks from the egg whites. In a bowl, beat the egg yolks with the sugar in an egg beater until they turn white. Then slowly add the nut mixture. |
| 3. | Mix the baking powder with the breadcrumbs. |
| 4. | After washing and wiping a stainless steel bowl, add the egg whites and beat them with a mixer until they become a stiff meringue. |
| 5. | Then slowly add, in the meringue, alternately the beaten egg yolks and the breadcrumbs, mixing gently from bottom to top, until they become a homogeneous mixture. |
| 6. | Pour the mixture into a baking pan, which has been greased with margarine, and bake in the preheated oven for about ½ hour. |
| 7. | In the meantime, prepare the syrup: |
| 8. | In a saucepan, add the water, sugar and lemon juice and bring to a boil for five minutes. Then remove the pot from the heat and allow the syrup to cool. |
| 9. | Once the cake is out of the oven, pour the syrup over it and let it cool. In a mortar and pestle, chop the nuts and almonds you have for the garnish and spread them evenly, in a thick layer, over the entire surface of the cake. |
| 10. | Tip: |
| 11. | The syrup should be cold and the cake should be warm. This way the syrup is better absorbed. |