- 9 oz of butter
- 1 ¼ cup of sugar (9 oz)
- 5 yolks
- 5 egg whites
- 3 tbsp of cognac
- 1 tbsp. of vanilla essence
- 3 cups of flour (13 oz)
- 1 cup of corn starch
- 1 tbsp of baking powder
- 1/2 cup of milk
- 1 cup of chopped candied fruit
- 1 cup of raisins
- 1/2 cup of sugar (2 oz)
- 1/2 cup of almonds (2 oz)
First whip the butter until it’s creamy. Add the sugar; continue whipping until it is integrated.
Mix the yolks and add them gradually and always whipping. Add the cognac and vanilla.
On the side, sift the flour along with the corn starch, baking powder and salt and add the previous preparation alternating with half cup milk.
Mix the fruit, dust it and add it to the previous mix, stirring everything.
Lastly, whisk the egg whites to firm peaks along with a tbsp sugar. Add half of the previous preparation quickly until it is integrated and the rest in a thin stream and enveloping motions.
Grease and dust an English pudding mold and pour the preparation there. Take to a moderate oven for an hour.
Once the cake is cooked, remove from the oven and cool on a rack.
It is best to do it a few days before so it can take more flavor, or store it in the freezer wrapped in saran wrap once it is cold.