Tortell de Reis

Preparation:
- Melt 175g of butter with the sugar, egg yolks and lemon zest.
- Add the brandy, flour and baking powder, egg whites beaten into stiff peaks, 190g finely chopped almonds, toasted in the oven, and the raisins.
- Pour the pastry mix into the mould, sprinkle 60g of peeled, raw almonds on top and dust with sugar.
- Bake in the oven for 20 minutes and leave to cool.
- You can drizzle the syrup from the candied fruit on top.