'1 can of sweetened condensed milk for cutting'
'2 tablespoons of raisins '
'8 chopped nuts'
'1 tablespoon of port wine (optional)'
'1/2 teaspoon of ground cinnamon'
'6 small maces'
'1 cup of heavy cream'
'1/2 cup more 1 tablespoon of butter'
'2 eggs'
'1/2 cup of milk'
'1 cup of wheat flour'
'1 teaspoon of active dry yeast'
'6 black plums without pits'
'1 can of sweetened condensed milk for cutting'
'2 tablespoons of raisins '
'8 chopped nuts'
'1 tablespoon of port wine (optional)'
'1/2 teaspoon of ground cinnamon'
'6 small maces'
'1 cup of heavy cream'
'1/2 cup more 1 tablespoon of butter'
'2 eggs'
'1/2 cup of milk'
'1 cup of wheat flour'
'1 teaspoon of active dry yeast'
'6 black plums without pits'
Mix the sweetened condensed milk with raisins, nuts, cinnamon, and port wine; reserve
Cut off the tops of the maces, remove the pulp and seeds, and fill them with sweetened condensed milk
Cover with the original fruit and reserve
Make a caramel with half of the heavy cream and water; reserve
Pour into a refrigerator and distribute the maces over the caldron; reserve. Reserve
Beat the remaining heavy cream with 1/2 cup of butter until it has a creamy consistency
Add the yolks and continue beating
Add the milk gradually, alternating with flour, and beat again
Stop the mixer and mix in yeast delicately
To finish, beat the whites until stiff and fold them into the dough
Pour it into the reserved refrigerator, distributing it among the maces
Distribute a small piece of remaining butter over each mace and place plums on top of them
Bake in a medium oven preheated with a water bath for about 1 hour; serve warm.
