- 1 ½ cups of sugar (10.5 oz)
- 7 oz of churned butter
- 3 yolks
- 3 egg whites
- 1 tbsp of vanilla essence
- 3 cups of flour (13 oz)
- 3 tbsp of baking powder
- 1 cup of milk (250 ml)
- 1 lb of ricotta or cream cheese
- 1 tbsp. of cognac
- ¾ cups of sugar (5 oz)
- 2 eggs
- 2 peeled and chopped apples
- 2 oz of raisins
Soak the raisins in a little of warm water.
Cake. Churn the butter along with the sugar until forming a cream.
The previously whisked yolks gradually, always mixing.
Add the vanilla.
Sift the flour with the baking powder, alternating with the milk.
Lastly, add the egg whites (previously whisked to firm peaks) and a pinch of salt binding softly.
Grease and dust a 9 inch mold and pour the preparation there.
Filling. Pass the ricotta through the processor.
Remove and add the eggs, cognac, sugar and apples.
Mix all the ingredients for the filling and pour on the dough on the mold.
Spread the raisins soaked in warm water.
Then cover with the remaining dough and take to the oven at 360° F until it is well cooked and golden.
Remove from the oven, cool and cut into squares and sprinkle with icing sugar.