Oviedo almond carbayones

Heat the oven to 180 °C. Roll out the pastry and cut 12 rectangles about 10 × 7 cm. Line non-stick oval carbayón moulds, prick the bases and chill. Wash the lemon, finely grate its yellow zest and measure 5 ml. Squeeze it and reserve 5 ml juice for the icing.

Separate 3 eggs and reserve 1 white for the icing. Mix the yolks with the almonds, 80 g sugar, measured zest, 1 whole egg and milk. Divide between the pastry cases. Bake for about 25 minutes until set and lightly golden. Cool for 10 minutes, unmould and cool fully on a rack.

While the pastries cool, beat the remaining 2 whole eggs with the cornstarch. Heat the water and reserved 90 g sugar for about 5 minutes. Slowly whisk into the eggs. Return to the pan and stir over medium heat until thick. Cover the surface and cool slightly. Spread over the cold pastries, then chill for about 2 hours to set.

Sift the icing sugar and mix with the reserved white and measured juice into a thick, smooth white icing. Coat the pastries, set on a rack and dry for about 60 minutes until firm.