Rosinpie from the Caribbean

Ingredients for Rosinpie from the Caribbean

Instructions for Rosinpie from the Caribbean

To prepare the Rosinpie from the Caribbean recipe, please follow these instructions:

Take out the sandwich and let it fit lukewarm so that it can be rolled, about 30 minutes. Mix the raisins and punch and let the raisins pull for 15-20 minutes. Share the eggs. Whip the egg yolks, add the cream and sprinkle the flour. Stir until it's without lumps. Lay the butter dough in a pie shape, about 25 cm in diameter, and let the edge hang over. Whip egg whites to hard foam or until the bowl can be turned on the head. Mix the raisins, punch and egg yolks / cream well and turn it all in the whites. Pour the dough into the pie shape, bend the dough edge over and shape it slightly wavy over the filling. Bake at 225 degrees on the bottom groove for about 30 minutes. Let the pine cool to room temperature and sift the flour on just before serving.