Técula mécula is an original recipe from Casa Fuentes in Extremadura, in the Spanish arid flatlands. According to the locals, the recipe was found in a chamber and registered as a brand, thus keeping it a secret. Técula mécula means “for you, for me” in Arabic, and it’s a wonderful almond and egg tart you can make at home for special occasions!
Prep time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour 20 minutes
- 1 sheet (250 g) puff pastry
- 500 g sugar
- 250 g water
- 9 egg yolks
- 1 egg
- 250 g ground almonds
- 2 tbsp lard
- 3 tbsp wheat flour
- 1 cup baker's chocolate, chopped
- Spread the puff pastry and roll it thin.
- Line a round cake mold with the puff pastry sheet.
- In a saucepan, combine the sugar and water to make a syrup. Set aside.
- Preheat the oven to 170°C (340°F).
- In a mixing bowl, whisk the yolks and egg. Add the syrup. Incorporate the almonds, lard and flour.
- Top the puff pastry with the mixture.
- Bake for 40-50 minutes and let the cake cool on a rack.
- Melt the chocolate in the microwave and pour it into a sleeve.
- Decorate the cake with melted chocolate and don’t forget to add the words Técula mécula!
- Calories: 510
- Fat 25.9 gr
- Carbs 58.3 gr
- Protein 13.6 gr