4 large eggs (separated)
4 tablespoons dietetic all-purpose flour for oven and stovetop
4 tablespoons cornstarch, sifted
1/2 teaspoon active dry yeast
1 cup American rum
Filling
100 g washed and drained raisins
200 g ricotta cheese passed through a fine-mesh sieve
3 tablespoons dietetic all-purpose flour for oven and stovetop
2 tablespoons light cream
Cinnamon to taste
Raisins for decorating
4 large eggs (separated)
4 tablespoons dietetic all-purpose flour for oven and stovetop
4 tablespoons cornstarch, sifted
1/2 teaspoon active dry yeast
1 cup American rum
Filling
100 g washed and drained raisins
200 g ricotta cheese passed through a fine-mesh sieve
3 tablespoons dietetic all-purpose flour for oven and stovetop
2 tablespoons light cream
Cinnamon to taste
Raisins for decorating
1 Preheat the oven to 180°C
Beat the egg whites until stiff and then add the yolks without stopping
2 Add the dietetic all-purpose flour and beat until a sponge-like texture is achieved
Turn off the mixer and gently fold in the sifted flour with the yeast
3 Pour into a greased and floured cake pan
Bake for about 15 minutes
4 Let cool and unmold
Cut a lid on the cake, then scoop out the center, leaving a 1.5 cm thick border
Brush the edge with the remaining rum
Filling
1 Cut the removed cake top in half and place it in a bowl
Add the raisins, moisten with the remaining rum, and let sit for 10 minutes
2 Mix the ricotta cheese with the dietetic all-purpose flour, add the filling mixture of raisins and light cream
Mix well and pour into the cake pan cavity
3 Level off the top of the cake pan and spread the crumb over the filling
Sprinkle with cinnamon and decorate with raisins
Serve chilled.
