1 cup (stick) of butter
1/4 cup (stick) of unsalted sweetened condensed milk
1/3 cup (stick) of caramel sauce
3 eggs
3 tablespoons of cognac
1 1/4 cups of all-purpose flour
1 tablespoon of active dry yeast
1 cup (stick) of toasted almonds or walnuts, chopped
1 cup (stick) of dark raisins
For dusting
Confectioner's sugar
1 cup (stick) of butter
1/4 cup (stick) of unsalted sweetened condensed milk
1/3 cup (stick) of caramel sauce
3 eggs
3 tablespoons of cognac
1 1/4 cups of all-purpose flour
1 tablespoon of active dry yeast
1 cup (stick) of toasted almonds or walnuts, chopped
1 cup (stick) of dark raisins
For dusting
Confectioner's sugar
Preheat the oven to 350°F
In a stand mixer, cream the butter until smooth
Add the sweetened condensed milk and caramel sauce and mix until homogeneous
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next
Mix in the cognac and yeast mixture until well combined
Combine the flour and yeast mixture, then add to the wet ingredients and mix until just combined
Add the remaining ingredients gradually, mixing until smooth
Pour the batter into a 10x24 cm (4x9 inch) greased angel food cake pan
Bake at 350°F until a toothpick inserted comes out clean
Let cool completely, then dust with confectioner's sugar and serve.
