Walnut cake
2 cups. self-raising flour in
* 1 cup. walnuts, chopped
* 1 1 / 2 cup. sugar
* 3 / 4 cup margarine
* 1 / 2 cup. raisins, blonde
* 5 eggs
* 1 large apple, grated
* 1 teaspoon cinnamon
* 1 cup brandy
* Salt
For the syrup:
* 1 kilo of sugar
* 1 / 2 liter water
* 2-3 drops lemon juice
* For the garnish:
* Nut, grated
* Nuts, butterflies
What we do:
In a small bowl, add the brandy and soak the raisins until they puff.
Preheat the oven to 180oC.
In a large bowl, sift flour with cinnamon and salt. Then beat in the blender margarine with half the sugar until light. Add a one egg yolks, continuing to hit and then throw in installments, alternating flour and apple.
In another bowl beat the egg whites into meringue with the remaining sugar, add to bowl with the flour and stir. Then add nuts, raisins and stir to go anywhere. Brush a baking pan with margarine, pour the mixture in bowl and spread evenly with a spatula.
Bake in preheated oven for about 40 - 50 minutes.
Meanwhile, prepare syrup.
In a saucepan add water, sugar and lemon juice and let it boil, stirring constantly.
Remove from heat and allow syrup to cool.
After the cake is cooked, remove from the oven, pour the syrup and allow to absorb.
Sprinkle the surface with nuts, cheeses, garnished with walnuts and serve Butterflies in pieces.
Advice We make sure the bowl and mixer with accessories that will hit the meringue is completely dry.