Borrachitos, drunken biscuits with almonds

Preparation

1. We will make the syrup first. In the glass we add 350 ml of water and 350 g of sugar. We schedule it during 8 minutes, varoma temperature at speed 1. When we have it ready, we take out the syrup, mix with the glass of rum and set aside.

2. In the glass we place the butterfly. We add the 3 eggs and the 3 egg yolks. 150 g of sugar and orange and lemon zest. We program 6 minutes, 37º, speed 4.

3. At the end of the time, we reschedule 4 minutes at speed 4.

4. We add the 175 g of wheat flour and the teaspoon of baking powder. We program 4 seconds at speed 5.

5. We prepare some aluminum flan pan-type molds to make the biscuits. We spread them with butter and add the dough. We heat the oven to 200º with heat up and down.

6. When the oven is hot, place the cakes in the center for approximately 18 minutes.

7. Once baked we let them cool and unmold them. We put them in the syrup so that they get drunk, it may take a few minutes. We let them drain on a plate.

8. We clean the glass and place the butterfly. We add the 200 ml of very cold cream and two teaspoons of sugar. We put it to beat, in this case it has been programmed 25 seconds at speed 3,5. The time is indicative since the cream may need more or less time, depending on how cold it is. We try to make it 25 seconds and if it needs more time we beat it a little more, but without going over.

9. We place the cakes on a tray. We put the cream in a pastry bag with a wide curly nozzle. We decorate the cakes and place half a cherry on top of each one.