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   Ingredients :
12 egg yolks
4 egg whites
4 tablespoons chuño flour (fecula or cornflower)
3 tablespoons baking powder
3 cups or 400 g sugar
3 cups water (or sweet white wine)
5 oz (150 g) dark raisins
5 oz (150 g) toasted and thinly sliced almonds
½ teaspoon vanilla or a piece of orange rind
Optional: 3 oz of Pisco (Peruvian liquor)


With a mixer fitted with a whisk attachment beat the egg yolks with egg whites until volume nearly triples, color is very light and batter drops from beaters in a smooth thick stream.

Lower the speed and sprinkle potato flour and baking powder over egg mixture. Add pisco.

Pour batter into a greased rectangular glass baking dish (13 x 9 x 2 inches).

Bake in preheated oven at 350º F (175° C) for approximately 15 minutes and remove when cake is done. Set aside.

To prepare syrup, combine water (or sweet white wine) with sugar and vanilla.

Bring to a boil over low heat. Add pisco and raisins. Boil 1 or 2 minutes more.

Remove from heat and pour over cake while still hot. Allow to cool.

Decorate with the thinly sliced almonds.

Cut in squares and serve in individual portions.

12 servings

More Peruvian desserts:
Suspiro de limeña Yanuq´s style
Baked coconut dessert
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