Dough
1 1/4 cups of corn flour
3/4 cup of all-purpose flour
1/3 cup of brown sugar
1/2 cup of cold butter
1 pinch of salt
2 large eggs
3 tablespoons of cold water
Filling
1/2 cup of dark raisins
3 tablespoons of rum
1 jar of orange marmalade (620g) drained and cut into strips. Reserve 2 tablespoons of the syrup
Topping
2 cups of pecans, rough-chopped
3/4 cup of confectioner's sugar
2 egg whites
Accessories
Removable rectangular pan liner, 18 x 28 cm
Dough
1 1/4 cups of corn flour
3/4 cup of all-purpose flour
1/3 cup of brown sugar
1/2 cup of cold butter
1 pinch of salt
2 large eggs
3 tablespoons of cold water
Filling
1/2 cup of dark raisins
3 tablespoons of rum
1 jar of orange marmalade (620g) drained and cut into strips. Reserve 2 tablespoons of the syrup
Topping
2 cups of pecans, rough-chopped
3/4 cup of confectioner's sugar
2 egg whites
Accessories
Removable rectangular pan liner, 18 x 28 cm
Dough
Combine all ingredients except eggs and water in a food processor to obtain a crumbly mixture
Add the eggs and mix well
Knead on a floured surface, adding water as needed
Wrap with plastic wrap and refrigerate for 45 minutes
Preheat oven to 180°C
Roll out the dough on a floured surface and line the pan
Bake until the crust is firm
Filling: Soak the raisins in rum
Arrange the marmalade in the pan and drizzle with reserved syrup
Drain the raisins and spread them over the top
Topping: Process the pecans well to obtain a flour-like texture
Add the confectioner's sugar and egg whites, pulsing until smooth
Refrigerate for 30 minutes
Pipe the topping onto the cake
Bake at 180°C until golden brown.