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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
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