Genital Warts, Laser, Scar

Del cookbook my grandmother this is what brings me more memories and that was one of the first things I dared to prepare and also my mother left me alone in the kitchen without any help, then I was about fifteen years.

One of the problems of this recipe was lifted clear whites, and now I had a mixer straw and had to be done with patience, two forks, long, long time and combat arm pain, until what remained of the right consistency. This time I did it in a few minutes and enchanted to see as that rose without the slightest effort.

Another challenge to this recipe is the cream of tartar, which then had no idea what it was and no one explained it to me and I put a sachet of yeast and so up very well. Over time I learned what cream of tartar and egg whites lift snow I needed no yeast.

This plum-cake has been in the original recipe candied lemon and orange. I first replaced by a cherry roulade I left over the Kings and I took part in the confit orange for the occasion.

As usual

gives us neither the temperature nor the time that must be the plum-cake in the oven, so you know by sight.

WANTED:

- 175 gr. butter.

- 175 gr. sugar.

- 320 gr. flour-

- A glass of rum or brandy (I put brandy)

- A handful of raisins (I usually soaked in liquor chosen before).

- Half a dozen cherries into pieces.

- chopped candied orange (the amount you want)

- Four eggs.

- Cream of tartar. Lithia envelopes Mercadona sold in white.

WE DO:

I copied the recipe as it is in the book:

"Prepare the butter in a bowl, beat well, until it is very white; add the sugar, turning to beat a long time and adding a few currants, after cleaning, you add a few pieces of lemon (sour cherries in my case) and orange confit, one of cream of tartar and a glass of rum or brandy and four egg yolks , stir everything well, and, finally, the four egg whites until stiff, mix everything, re-stir and pour the pasta an elongated tin mold, previously prepared a background paper greased with butter. "

the list of ingredients does not mention liquor, raisins, lemon and oranges and eggs, much less that it should separate the whites from the yolks, as you see it says nothing to incorporate the whites carefully so as not to spoil, much less the temperature and time in the oven, which by that time were coal and only they knew how to handle it.

I put it at 180 degrees for about fifty minutes, anyway vosotr @ s know your oven and you can calculate the time required, but it takes a long time in clotting.

Hope you like it as much as me.