Typical Périgord corn cake, the millassou is a bit like the classic cake, but with a slightly more compact dough.
Difficulty:[usr 2]
Put the raisins in a bowl, drizzle with brandy and leave to macerate for 15 minutes. Meanwhile, mix the two flours in a bowl.
Warm the milk and add the butter so that it melts in it. Crack the eggs and separate the whites from the yolks. Whisk the yolks with the sugar.
Make a fountain in the pile of flour, add the warm milk with the melted butter and mix. Then add the yolks mixed with the sugar. Mix thoroughly.
Drain the raisins. Whip the egg whites. Add these two ingredients to the batter. Butter a cake tin and pour the batter into it.
Bake the millassou for about 45 minutes in a moderate oven (200°C). Remove from oven and dust with vanilla sugar.
In the traditional recipe, fine goose fat is used. You can add small pieces of prune to raisins.
Source:Regional Cuisines of France
