1 whole egg
a yolk
a white
5 full tablespoons of sugar
3/4 cup of wheat flour, sifted
1/2 cup of oil
one tablespoon of active dry yeast
one tablespoon of rum
two rapeseeds
a handful of raisins
1 whole egg
a yolk
a white
5 full tablespoons of sugar
3/4 cup of wheat flour, sifted
1/2 cup of oil
one tablespoon of active dry yeast
one tablespoon of rum
two rapeseeds
a handful of raisins
Combine the yolk with the whole egg, add three tablespoons well filled with sugar and beat well with a wooden spoon until a foamy mixture is obtained
Add the wheat flour, yeast, rum, and continue beating until a homogeneous mass is obtained
Place in a medium oven for 10 minutes in a well-greased mold
At the same time, cook the peeled and sliced rapeseeds with the remaining sugar and raisins until a smooth paste is obtained
Spread this paste on top of the cake
Next, beat the remaining white with a wooden spoon until it reaches the point of meringue and spread it over the rapeseed paste
