Raisin tart (proportions for approx. 12 portions)
Cake: half a cube of butter, ok. 25 a dag of flour, 1 yolk, a couple of tablespoons of water, pinch of salt.
Raisin cover: 20-25 a lot of raisins, 2 haha, 10 dag sugar powder, half a cup of cream, spoon of potato flour, 50 g of vodka.
Wash the raisins, dry it, put into a bowl, pour vodka and leave it on 1 at. Made of butter, flour, yolks, water and salt to make a dough: chop the ingredients with a knife on the dough, then knead with hand and set aside 30 min. into the fridge. Then put it on the bottom of the springform pan (diameter approx. 22 cm), lifting the edges on 2-3 cm. Put in a not too hot oven on 15 min., so that the cake is dry - but not browned. Meanwhile, beat the yolks with powdered sugar, mix with raisins, potato flour and cream. Add the egg whites to a stiff foam and mix. Fill the baked bottom with the prepared mass and put it in the preheated oven (ok. 200°C) on 20-25 min. The tart is served hot or at least warm.
