Copenhagen - The syrupy dessert we loved when we were little kids

Have you ever tried Copenhagen dessert? Let's make together in our kitchen this unique and very tasty dessert that we especially loved when our grandma used to make !
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RECIPE:
Ingredients
For the syrup
1 kg of sugar
1 liter of water
2 vanilla
A little lemon juice
For the filling
200 g of almonds
100 g grated breadcrumbs
10 g baking
1 teaspoon of cinnamon
1/2 teaspoon cloves
6 eggs
A little salt
100 g of sugar
Juice of 1/2 orange
Zest from 1 orange
50 ml cognac
Butter
1 pack of Beirut leaves
Rose water
Method
We start by making the syrup. Boil the sugar and water for 10 minutes.
Remove from heat and flavor with vanilla and lemon juice.
We continue with the filling of our dessert. Grind the roasted almonds and mix them with breadcrumbs, cinnamon and cloves.
Then, separate the eggs into whites and yolks. Beat the egg whites with a little salt to make a meringue.
Then, beat the yolks with the sugar until they become white. Season with the juice, zest and cognac.
We incorporate the almond mixture and then with gentle movements the meringue.
Continue and butter a 34x26 cm pan and place half the leaves, buttering them two at a time.
Spread the filling and fold the edges inwards. Butter them well and place the remaining leaves in pairs, buttering them.
Cut into pieces and sprinkle with flower water.
Finally, bake at 180 degrees Celsius, on the heating element, until golden brown.
While our dessert is hot, we syrup it with warm syrup.
Leave for 6 hours before serving.
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