1 cup of sugar
1 cup of butter
5 eggs
2 1/2 cups of all-purpose flour
1/2 teaspoon of active dry yeast
4 tablespoons of Port wine
3/4 cup of raisins
Material
6 basic mixtures
4.5 fillings recipes
8.5 kg of American pasta (found pre-made in party supply stores or see annexed recipe)
1 recipe for real ice cream
One wooden platter 45 cm in diameter
One white tulle fabric with a width of 80 cm
100g of sparkly gelatin
Food coloring to taste
1 cup of sugar
1 cup of butter
5 eggs
2 1/2 cups of all-purpose flour
1/2 teaspoon of active dry yeast
4 tablespoons of Port wine
3/4 cup of raisins
Material
6 basic mixtures
4.5 fillings recipes
8.5 kg of American pasta (found pre-made in party supply stores or see annexed recipe)
1 recipe for real ice cream
One wooden platter 45 cm in diameter
One white tulle fabric with a width of 80 cm
100g of sparkly gelatin
Food coloring to taste
Beat the sugar and butter together until fluffy
Add the eggs one at a time, beating well after each addition
Mix in the flour panned with yeast and Port wine
Beat until light and homogeneous
Gently fold in the raisins and pour into a prepared mold (see above)
Bake in a medium oven until a toothpick inserted comes out dry
Let cool slightly, then cut in half
Spread the filling on one half and top with the other.
