How Can I make Venezuelan Marquesa De Almendra. I don't understand the spanish recipes online very well.?

1) Spanish is my native language but I didn't know what Plantillas de Pasteleria were, although by the description I suspected they were the equivalent of "Lady Fingers". Then, I found a recipe and picture that pretty much confirmed my suspicion. Please take a look at: http://www.mundopostres.com/plantillas/

I think making the plantillas is a rather complicated process, but if you would like a translation of the recipe, I will be happy to assist.

2) Taking the above as true, the Marquesa de Almendra recipe would be:

Ingredients:

1 cup sugar
3/4 cups chopped almonds
400 grs of unsalted butter
2 ½ cups confectioners (powder) sugar
2 teaspoons vanilla extract
9 egg yolks
1 cup milk
15 or 20 Lady Fingers
1/2 cup of filleted and toasted almonds
Butter to grease baking dish

In a frying pan, melt the sugar until it turns a golden color. Stirring with a wood spoon, add the chopped almonds and continue stirring until they are well mixed with the sugar. Spread this mixture on a tray and let it cool down.

Once cooled, break into small pieces by placing it in a plastic bag and pounding it (you can use a meat tenderizer hammer, or similar).

Separately, beat the unsalted butter with the powder (confectioners) sugar until creamy. Then, add the egg yolks, one by one. Continue by adding the vanilla extract and the pieces from the previous preparation. Keep beating. (It doesn't specify until when but I guess until the desired texture is obtained).

In a buttered baking dish (actual recipe refers to glass/pirex container), start layering, as follows:

1st. Layer: Lady fingers, previously dunked in milk on both sides.
2nd Layer: The sugar/almonds/egg-yolks mixture

Continue the layers until you use all of the mixture and end by decorating with 1/2 cup of filleted and toasted almonds.

Refrigerate until serving.