1To prepare the yeast starter:
2Dissolve the yeast in the water, add half of the flour and combine, add the sugar, egg yolks, and the remaining flour.
3Mix well and cover with plastic wrap and let rest for 30 minutes.
5First kneading procedure:
6Dissolve the yeast in the water and pour it into a bowl with the starter, mix well, then add the butter and the flour and combine well.
7Cover the dough in the bowl with plastic wrap and let it rest in the bowl for 1 to 2 hours.
9Second kneading procedure:
10Add the sugar, the egg yolks, and the honey to the first dough and knead, then add the orange peel, butter, and vanilla beans.
11Add half of the flour and knead, next add the remaining flour and the salt.
12Once all the ingredients have been combined well, place the dough onto a work surface and knead it for 7 to 10 minutes.
13Return the dough to a greased bowl, cover and let it rest for 2 to 3 hours.
14Place the dough on the work surface again, add the candied orange peel. (If you do not like the consistency of the candied orange, you may grind them with a food processor and then add them to the dough, while the cake cooks they will dissolve, releasing flavor.) If using chopped candied orange peel, punch down the dough, sprinkle it with the candied orange peel and roll up the dough. Roll it out again and then roll it up until incorporated.
15Place the dough in the pan which has been greased and floured, cover and let the dough rise for approximately 2 hours.
17Completing the cake:
18Preheat the oven to 190C.
19Chop the almonds with the sugar.
20In a bowl, add the egg whites to the almonds and sugar and beat together until it’s the consistency of icing.
21Cover the surface of the cake with the icing, then sprinkle the cake with the rest of the almonds, the sugar grains, and the powdered sugar.
22Bake at 190C for 10 minutes, then lower the temperature to 175C and bake for approximately 40 minutes.
23Remove the cake from the oven.