- eggs - 3 pieces
- milk - 2 cups
- sugar - 1/2 cup
- vanilla extract - 1/4 teaspoons
- salt - 1/8 teaspoons
- melted butter - 5 Art. spoons
- flour - 3/4 Cups
- prunes without seeds - 1 cup
- dark raisins - 1/3 Cups
- hot tea, for example, "Earl Gray" - 1 cup (or cups of Armagnac plus a cup of water)
- powdered sugar - To taste (for sprinkling)
1. Place eggs, milk, sugar, vanilla extract, salt and melted butter in a blender or food processor, and mix for 1 minute. Add the flour and mix the dough several times. Pour the dough into a bowl, cover and put in the refrigerator for at least 3 hours, preferably overnight. Meanwhile, pour the raisins and prunes with hot tea. When the tea has cooled to room temperature, cover with a lid. If you use Armagnac, place the fruit and water in a small saucepan. Cook over medium heat until almost all the water evaporates, then turn off the fire and pour Armagnac. Burn the alcohol and wait until the flame goes out. Cover and set aside. 2. Preheat the oven to 190 degrees with the counter in the center. Lubricate the round pie shape with oil, lace the bottom with parchment or wax paper, grease the paper with oil and sprinkle with flour, shake off the excess. Put the mold on a baking tray. Take the dough out of the fridge and whip it. Pour the dough into a mold, put the prunes with raisins, trying to distribute them evenly. 3. Bake for 50-60 minutes until brown, until a thin knife inserted in the center will not come out clean. Cool the cake to room temperature. Sprinkle with powdered sugar before serving.
Servings: 6