Maros (Moroccan Pudding)
- 5 eggs, separated
- 9 ounces sugar
- 12 ounces blanched almonds, pounded
- 4 ounces breadcrumbs
- 14 pint brandy
- beat the egg yolks with the sugar.
- in another bowl, beat the egg whites until stiff.
- mix all the ingredients together, place in a mould and bake for half an hour.
- serve with custard or chocolate sauce.
eggs, sugar, blanched almonds, breadcrumbs, brandy
Taken from www.food.com/recipe/maros-moroccan-pudding-170727 (may not work)