Heat the cream with the caramel candies until they melt, then fold in 25 g of ground almonds and spread the whole thing on the bottom of the loaf pan (only becomes a thin layer). Roughly chop the Magdalenas and spread on top, top with the liqueur, then spread the remaining almonds. Now bring the milk, lemon zest, brown sugar and cinnamon stick to the boil in the same saucepan (this will loosen the caramel and the saucepan will be clean again) and remove from the heat, let it cool for 15 minutes.
Now preheat the oven to 180 degrees. During this time, fill a deep baking pan halfway with water (serves as a water bath in the oven). I fill the rest of the water (up to approx. 1 cm below the edge of the loaf pan) in the oven, otherwise everything will be too heavy.
Now stir the eggs. After cooling, remove the lemon peel and the cinnamon stick and slowly pour the eggs into the milk, stirring constantly, and distribute them in the loaf pan, then let them set in the oven for about 45 minutes in a water bath. The dough is not really firm, it only comes when it cools down. Let it get cold and put in the fridge for a few hours, preferably overnight. Turn out to serve, cut into slices and enjoy immediately cold.
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