Ingredients for 4 people: 300g of flour 2 egg yolks 2 whole eggs 200g of sugar 200g of butter 2 spoonfuls of icing sugar some drops of sloe brandy a pinch of salt For the custard: ¼l of milk 2 egg yolks 60g of sugar 25g of flour 75g of raisins 1dl of sloe brandy 1 vanilla pod
Sift the flour, put it in a bowl and make a hole in the middle. Add the sugar, an egg, the egg yolks and the butter at room temperature. Mix all the ingredients until you get a uniform dough, and let it rest in the fridge for three hours. For the custard, beat the eggs and the sugar until the mixture turns white. Put the milk and the vanilla in a saucepan on the heat and bring to the boil. Remove the vanilla pod and add the milk to the egg mixture gradually. Put the custard back on the heat and continue cooking until it comes to the boil, continuing to stir. Allow to cool for half an hour in the fridge and add the raisins and the sloe brandy. Line a round greased mould with 2/3 of the dough, fill with the cold custard and cover with the rest of the dough. Paint with beaten egg and put into an oven preheated to 160ºC for 45 to 50 minutes.
Serve the cake at room temperature and dust with icing sugar.
More than 2 hours
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