- unsweetened shortcake - 1 piece
- flour for the surface - 3 Pinch
- fatty cream - 3 2/3 Cups
- granulated sugar - 2/3 Glass
- big eggs - 4 pieces
- large egg yolk - 2 pieces
- salt - 1/4 teaspoons
- dark rum - 1/4 Glass
- raisins - 1/4 cup
- sugar - 1/4 cup
Put the dough on a lightly floured surface. Roll out a circle with a diameter of 30 cm and a thickness of about 6 mm. Put the dough into a shape 22 cm in diameter, cut off the edges. Cool the dough in the refrigerator for about 30 minutes. Preheat the oven to 200 degrees. Bake until the edges begin to acquire a golden color, about 15 minutes. Reduce the temperature in the oven to 190 degrees. Bake until pale gold color, from 15 to 20 minutes. Allow to cool on the grate. Bring 3 cups of cream to a boil in a medium saucepan. Remove from heat. Meanwhile, beat up the sugar, eggs, egg yolks and salt in a bowl. Slowly pour hot cream, whisking constantly. Cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens, 10 to 12 minutes. Add rom. Remove from heat, set aside. Arrange the raisins in an even layer on a chilled pie. Gently pour the hot custard. Bake for 25 to 30 minutes. Allow to cool on the grate. Before serving, put the remaining 2/3 cups of cream and sugar in a bowl and beat with a mixer at high speed. Serve cake with whipped cream. The cake can be stored in the refrigerator for up to 3 days.
Servings: 10