Day before baking: Mix well the butter (room temperature) and semolina. Cover and left for at least 14 hours but not more than 24 hours. Almonds are roasted for 2-5 minutes in a dry frying pan and cool before storing in an airtight container (jar). The next day: The butter and semolina crash to pale and fluffy. Egg white was stirred and snow is added to the oil mixture. Beat egg yolks with sugar (added gradually) until the sugar is dissolved (or pale) and add to the mixture. Add ground almonds, flour and vanilla. Mix everything, but gently to combine well (without mixer). Pour the mixture into a greased with sunflower oil pan and smooth the top. Bake in a heated oven (150 C) for 1 hour and 15 minutes. During the baking oven opening. Once ready, left for 10 minutes in the tray, then remove a rack to cool completely.