material

A, 5 egg yolks, 30g powdered sugar, 45ml milk (which can be reduced to 30ml), 60g salad oil, 30ml brandy (which can be increased to 45ml), low flour 1 00g, baking powder1teaspoon, b, 5 egg whites, 60g powdered sugar, c, raisins and brandy.

working methods

1. Beat the egg yolk and powdered sugar until the powdered sugar is completely melted. Add the liquid and stir well.

2. Sieve in the powder.

3. Mix evenly and become egg yolk paste.

4. Soak the raisins in brandy in advance (it will taste better and the raisins will not dry).

5. Drain the brandy after soaking, then absorb the excess brandy on the surface of raisins, and then mix in a little low powder. Finally, when the surface of raisins is completely covered with low flour, the excess low flour is screened out.

6. Mix the egg yolk paste and the meringue into a cake paste.

7. Pour the prepared raisins into the cake paste.

8. Stir it a little.

9. 180℃ -50 ~ 55 minutes, put into the mold, and turn upside down. Let it cool, and then demould it.