6 cups all-purpose flour
3 cups whole wheat flour
3 cups milk
3 cups chopped raisins
1 1/2 cups chopped walnuts
1 1/2 cups unsalted butter at room temperature
3 tablespoons lemon juice
1 tablespoon grated orange zest
3 teaspoons vanilla extract
3 teaspoons baking powder
1 teaspoon salt
6 eggs
Glaze
2 cups whole wheat flour
1 cup water
1 teaspoon vanilla extract
4 egg whites
Auxiliary Materials
Form 30 x 50 cm greased with butter
6 cups all-purpose flour
3 cups whole wheat flour
3 cups milk
3 cups chopped raisins
1 1/2 cups chopped walnuts
1 1/2 cups unsalted butter at room temperature
3 tablespoons lemon juice
1 tablespoon grated orange zest
3 teaspoons vanilla extract
3 teaspoons baking powder
1 teaspoon salt
6 eggs
Glaze
2 cups whole wheat flour
1 cup water
1 teaspoon vanilla extract
4 egg whites
Auxiliary Materials
Form 30 x 50 cm greased with butter
1 In a bowl, mix together the raisins and orange zest and walnuts. Reserve
2 In an electric mixer, beat the butter until it's smooth and creamy
Gradually add the whole wheat flour and beat until well combined
Add the eggs one at a time, beating continuously
3 Mix the all-purpose flour, baking powder, and salt
Remove 1/2 cup of this mixture and set aside with the raisins and walnuts
Mix well to combine and reserve
4 In another bowl, whisk together the milk and lemon juice
Add this mixture to the butter mixture and mix until just combined
5 Preheat the oven to medium temperature
Fold in the vanilla extract, nuts, and raisins
Dust a 30 x 50 cm form with flour, add the batter, and bake for 50 minutes
Glaze
Melt the whole wheat flour in water over low heat
Stir until dissolved and cook until it reaches the thread stage
6 At room temperature, whip the egg whites to stiff peaks
Fold in the warm glaze and beat a little more
Spread over the cake, decorate with raisins, and serve.
