Raisin Condensed Milk Cake

Name: Raisin Condensed Milk Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 150g condensed milk; 3 pcs Egg yolk; 80g raisin; 3 tablespoons Hot water; 1 tbsp Caster sugar; 1 tbsp Cherry wine; 80g butter; 40g Almond powder; 1 teaspoon Baking powder; 2 pcs Egg white

by Ma Lin

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I rarely make cakes. I always find it difficult to pass the egg whites. Time, temperature and feel are very important, ha. However, there is always no cake for biscuits to be eaten as a meal. With milk tea and grapefruit tea, plus the good weather before today, it is perfect! It’s a pity that the sky changed in the afternoon today. The outside was very yellow and very yellow. I was in a daze. Is 2012 coming? Raisins are rarely eaten at ordinary times, so they can be eaten faster if they are used in snacks. I didn't buy cherry wine, and I wonder if the taste of raisins would be more delicious with cherry wine? The organization is not very good, but it hasn't shrunk, at least it is much better than the muffin made for the first time, hehe, I finally have the confidence to pass the egg whites.

Raisin Condensed Milk Cake

1. Add the raisins to hot water, fine sugar, and cherry wine in a small pot and heat it on a low heat. When the raisins swell and become soft, turn on high heat to collect the water and let it cool for later use.

2. After the butter has softened at room temperature, beat it softly, add condensed milk and beat with a whisk until the color is white

3. Add egg yolks and mix well

4. Add almond flour and mix well

5. Add dried cranberries

6. Add half of the sifted low flour and baking powder

7. Use a rubber spatula to mix, then add raisins and mix for a while, add the remaining powder, and mix until there is no dry powder.

8. Whip the egg whites

9. After the egg whites are beaten, add them to the batter and mix well (eggs are easiest to beat in an environment of about 20 degrees, and fresh eggs can also help beat them)

10. Fill the mold 8 minutes full, invert a few times, about 165 degrees for 45 minutes, after the oven, pour out the cake covered with oil paper and let cool (after the batter is done, put it in a piping bag, it will be easy to squeeze into the mold without messing up Messy; bake until the batter swells slightly. When the surface has formed a thin crust, turn on the oven and use a knife to make a cut on the surface of the cake, the cake will swell more neatly)