Join warm water with the cornstarch, the sugar, the baking powder and the eggs in a bowl and mix until all the ingredients are well incorporated. Add the flavors and the glucose syrup. Melt the white chocolate and the butter a bain-marie and combine them into the mixture. Add the flour and the salt and mix well with a spatula until the dough is soft. Let it rest for 5 minutes.
Add the chocolate chips, the candied citron, the raisins and stir well with the spatula. Leave the dough in a bowl, covered with a plastic wrap or a damp cloth and let it rise for an hour.
Pour it in a Canasta pan of 750 g, cover it with a buttered plastic wrap (so it will not stick after growing) and let it rise for about 3 hours or until it has more than doubled. Bake the dessert in a preheated oven for about 40 minutes at 180°C or until it becomes gold on the surface, just like the classic one.
Take out of the oven and let it cool upside down entering the long pin into the cake.
Decorate with sugar paste and powdered sugar.
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Flamingo decorations and tropical fruit for a colorful, fanciful and really delicious cake.