Rosary cake

Components

1 pack of bark for a Rosary cake

For fil:
500 gr of sugar
300 gr of walnut
250 gr butter - margarine

For glaze:
250 gr of sugar powder
a little lemon juice
a little bit of water
little color for the cookie
Preparation

1.

Place the sugar in the serp and add water, about 4dl, to be above the thickness of the half-finger,
which depends on serpe, but roughly so much. It's nice to shake all the sugar together with water.
When it is boiling, let it boil for about 5 minutes, pour boiled walnuts, shake, add
butter / margarine, remove from the fire and mix to dissolve. Cool and fill the bark.
To put a fill to cover the bar evenly, a thick layer should not be made. This is me
a quantity sufficient for 8 bark, on the ninth only glaze goes, one is high. When it's put on
The last bark is covered with a cloth and put on something over the whole cake to bake the blind with a filet.
After a few hours or on the next day, put glaze. Make it from sugar and some lemon juice,
water and colors for cookies. Put everything in a bowl and meat with a tin, to get a lump
mass, not very rare, what I wrote for a quantity is a little bit of an estimate, someone does not
likes the sour taste of glaze and then it can leave lemon juice, someone does not like strong color,
then put it smaller, I put the whole tint of paint and it's stronger, whoever it loves to do,
It is only important that the glaze be well mixed and seated and the cake is poured over the last bark, no
maybe there's anywhere in the glaze, so that you are spatulus smearing to the ends
bark. Leave to be spilled and best kept under the plastic cake cover because it is
the bark on the side is easily dried up and the cake is lost in the freshness.