Cake Batter
4 eggs
4 tablespoons of dietetic shortening for oven and stove
4 tablespoons of all-purpose flour
1/2 tablespoon of baking powder
1 cup of rum
Filling
100 g of washed and drained raisins
200 g of ricotta cheese passed through a sieve
3 tablespoons of shortening for oven and stove
2 tablespoons of light cream
Cinnamon to taste
Raisins for decorating
Cake Batter
4 eggs
4 tablespoons of dietetic shortening for oven and stove
4 tablespoons of all-purpose flour
1/2 tablespoon of baking powder
1 cup of rum
Filling
100 g of washed and drained raisins
200 g of ricotta cheese passed through a sieve
3 tablespoons of shortening for oven and stove
2 tablespoons of light cream
Cinnamon to taste
Raisins for decorating
Cake Batter: Beat the egg whites until frothy and add the yolks without stopping
Add the shortening and beat until a sponge is formed
Turn off the mixer and incorporate the sifted flour with baking powder gently
Pour into a greased and floured cake pan
Bake in a medium oven for about 15 minutes approximately
Let cool and demold
Cut the top of the cake with a sharp knife, remove the core with the help of a spoon and leave a 1.5 cm thickness all around the cake
Gently brush the border with rum and reserve
Make the filling: chop half the removed core and place it in a bowl
Add the raisins, moisten with rum and let rest for ten minutes
Mix the ricotta cheese with shortening, add the mixture of raisins and cream, and mix well
Place in the cake pan cavity
Gently level the top of the cake pan and spread the crumb over the filling
Dust with cinnamon to taste and decorate with raisins
Serve chilled.
