- 250 g of dried figs
- 100 g of whole almonds without skin
- 3 medium eggs
- 1 pinch of salt
- 80 g of seedless raisins
- the skin of a lemon (only the yellow part)
- 250 g of sugar
- 130 g of butter at room temperature, chopped
- 230 g of milk
- 30 g brandy
- 1 teaspoon ground cinnamon
- 250 g pastry flour
- 1 teaspoon of royal yeast
We preheat the oven to 180º. We grease a mold of 22 cm in diameter, sprinkle with flour and reserve.
We put the figs and the almonds in a baking tray and bake at 180º for 10 minutes.
Meanwhile, we place the butterfly on the blades, separate the yolks from the whites and in the glass of thermomix we throw the whites (we reserve the yolks) and we program 4 minutes speed 3 1/2.
We remove the butterfly of the blades and pour the whites mounted in a large bowl and reserve. While we are doing the following steps from time to time with a manual beater we beat the egg whites so they do not get off.
unwashed We put the almonds and raisins in the glass. turn the speed selector to the closed cup position and press turbo 5 times . We remove and reserve.
Without washing the glass we put the figs in the glass. Turn the speed selector to the closed cup position and press turbo 5 times . We remove and reserve.
without washing the glass we put 50 g of sugar and lemon peel. We sprayed 15 sec. vel. 9 .
Add the remaining sugar (200 g) and the butter. we program 2 minutes 37º vel. 3.
Next, we program 2 minutes vel. 4 and we are adding the yolks one by one in the vowel.
We incorporate the milk, the brandy and the cinnamon and reserved nuts. We mix during 10 sec. a vel. 3.
Add the flour and the yeast. we program 15 sec. a vel. 3.
Let's pour this mixture over the egg whites, mix it with enveloping movements until the mixture is well integrated .
Let's pour in the reserved mold and bake 40-45 minutes at 180º.
We remove, let temper, unmold and wait for it to cool completely.