BIENMESABE

Of probable Arab origin, in Antequera (city of the province of Malaga), in the Convent Clares Clarisas, has been elaborated from 1635 with the same recipe prescription and is sold to the pedants through a wood lathe.
Within its orthodoxy there are certain variants in its elaboration. The most frequent ingredients of this dessert are: sugar, almonds, eggs, cider syrup, biscuits and ground cinnamon. It can be served in a whole source or in individual rations in small containers. 

Ingredients: 
250 grams of raw almonds
425 grams of sugar
250 c.c. of water.
125 grams of sponge cake.
1 can of 500 grams of Angel hair spaghetti squash jam
6 Eggs
Ground cinnamon.
Sugar, glas, Icing sugar to decorate.

INSTRUCTIONS
1 - Toast the almonds, later to grind them, (that does not stay very fine).
2 - In the mold where we go to make the Bienmesabe, cover the bottom with the biscuits.
3 - In a saucepan pour the water and sugar and cook it on the heat to  make a syrup. Of this syrup we reserved a little more of the half and with the rest with a spoon we stuck the cakes.
4 - Cover the biscuits with a thin layer of Angel hair spaghetti squash jam.
5 - In the cacillo with the syrup that we have removed the ground almonds are added and the eggs well beaten, it mix well, then it is put to slow fire so that it thickens, and when it is already well in its point, is distributed by Above Angel's hair, covering everything.
6 - At the end is covered with a very thin layer of ground cinnamon and is decorated to taste with icing sugar. / FOR 4 PEOPLE.

María Vega.