Xylitol cake

10 servings
5 hours 30 min

Rinse and soak the raisins. Heat the milk slightly, dilute honey and yeast in it. Allow to stand for 7 minutes and add the sifted wheat flour. Knead the soft dough and set aside for 2 hours to fit. After 2 hours, whisk the egg with xylitol, salt and vanillin, then add half the cornmeal. Combine the egg mixture with the finished dough, add the rest of the cornmeal and knead the dough again. Mix the dried raisins into the dough. Grease the bowl with oil, put the dough in it and send it to the refrigerator for 60 minutes. Divide the cooled dough into 8 parts, put in cupcake bowls, lubricated with oil. Set the oven to warm up to 180 degrees while the dough fits (no more than 20 minutes). Bake for 20-30 minutes. Set aside to cool down. Meanwhile, prepare the syrup that will fly the cooled and chipped skewers. For the syrup, boil the water, add the xylitol, cook for 1-2 minutes, cool to 35 degrees and add the rum. Soak the cakes with syrup. While the cakes soak, make the icing. Combine milk, xylitol, starch and lemon zest in a saucepan with a thick bottom. Simmer the mixture, cook until thickened and strain. Pour the syrup-soaked brownies over the chilled icing and serve. Enjoy your meal!