Pan de Cadiz in English

Pan de Cadiz (Marzipan)
cake
250 grams almond flour
250 grams superfine sugar (measure, then blend in blender to a powder)
100 grams candied sweet potato
1 large egg, separated
syrup
90 grams of water
50 grams sugar

In a food processor, process almond flour to a fine powder, add the sugar and egg white and process for 2 minutes. Remove and divide the almond paste into 3 pieces. Return a third into the food processor together with the candied sweet potato and egg yolk. Pulse to mix.
Flatten the remaining 2 parts into rectangles. Place the candied potato portion on top of one rectangle. Place the other flattened paste on top of the yam. Smooth and shape into a loaf. Place on a small cookie sheet lined with parchment paper.
Preheat oven to 350° F.
In a small sauce pan, combine syrup ingredients, let boil until sugar dissolves. Turn heat off. With a pastry brush, paint the loaf all over with syrup. Bake for 10 minutes. Turn on broiler and broil loaf until top is golden