2 1/2 cups all-purpose flour
2 tablespoons active dry yeast
1 tablespoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter or margarine
1 tablespoon vanilla extract
1 cup confectioner's sugar
3 large eggs, well beaten
1 cup blackberry or jaboticaba gelatinous substance
2/3 cup plain yogurt
1 cup dark raisins, seedless, chopped
1 cup roasted and chopped hazelnuts
Vanilla Custard (recipe below)
Vanilla Custard
1/2 cup sour cream
3 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 tablespoons active dry yeast
1 tablespoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter or margarine
1 tablespoon vanilla extract
1 cup confectioner's sugar
3 large eggs, well beaten
1 cup blackberry or jaboticaba gelatinous substance
2/3 cup plain yogurt
1 cup dark raisins, seedless, chopped
1 cup roasted and chopped hazelnuts
Vanilla Custard (recipe below)
Vanilla Custard
1/2 cup sour cream
3 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
Combine the flour, yeast, baking soda, cinnamon, and nutmeg; set aside
Beat the butter or margarine with the vanilla extract until creamy
Add the confectioner's sugar to the butter mixture, beating well after each addition
Then, add the eggs one at a time, beating well after each addition
Next, mix the gelatinous substance with the plain yogurt; set aside
Alternate adding the egg mixture and dry ingredients to the gelatinous substance mixture, mixing just until combined
Add the raisins and hazelnuts; mix again
Pour the batter into a greased 33 cm x 22 cm pan and bake in a moderate oven (170°C) for 30-35 minutes
Let cool, cut into squares, and serve with the vanilla custard
Vanilla Custard:
Combine all ingredients in a cold bowl and beat until stiff peaks form.
