Gateau Au Raisine

A great cake recipe for any occasion:

(*) Baking tray of 26 cm ø.

Instead of raisin, you can also use pear syrup for the preparation of this recipe.

For the dough, put the flour in a large enough bowl and mix it with the salt and sugar. Cut the butter into flakes and grate it between your fingers until crumbly. Mix the egg, add it and quickly combine the ingredients to form a smooth dough. Wrap in plastic wrap and leave to cool for at least half an hour.

For the topping, mix the cream, cornflour, sugar and egg. Add the pear syrup or raisin.

Roll out the dough on a floured surface to a thickness of about 3 mm.

Spread the dough on a baking tray and press the edges well. Prick the bottom regularly with a fork. Spread the raisin glaze evenly on top.

Bake the cake in the oven heated to 220 degrees on the lowest shelf for half an hour. Serve lukewarm or cooled, but preferably freshly baked.

Raisin: Juice the apples and pears. Meanwhile, cook the fruit juice over a low fire, stirring occasionally, until syrupy, 1 1/2 to 2 hours. Cool, then keep well sealed in the refrigerator.

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