In this article you will find:
Ingredients2 tablespoons of cocoa powder (you can also use cocoa grated)
500 g of butter
250 g of sugar packed light
250 g of refined sugar
750 g of self-rising flour
2 tablespoons of baking powder
1 level scoop of tacks candy powder
12 egg yolks
3 tablespoons of panela, gratedFor the fruit
700 g of fruits (dried figs, chopped, walnuts, hazelnuts, prunes without seed, raisins, black and blondes)
3 cups of rum or brandy.
PreparationIn this preparation must be macerated dried fruits, for at least a week, inside of a glass container with liquor. Book without marinate a little of the mixture to decorate the cake.
Before you begin to beat the cake, preheat the oven to 190°C. you should Also grease and flour a mold, which sprinkle then three tablespoons of panela cheese and a little dried fruit without soaking (nuts, hazelnuts and almonds), so that the cake is decorated once that turn.
Beat the butter with the two types of sugar. Add all the ingredients in powder (cocoa, flour, baking powder and brads sweet) and then beat the 12 egg yolks.
Immediately after, stir in gradually the fruit macerated with outflanking. Pour the preparation into the mould and bake for approximately one hour or until you insert a knife into the center of the cake and leave to completely dry.