Drunken soup is a traditional Nicaraguan dessert that combines sponge cake with a rum syrup, cinnamon, and raisins. Easy to make, but requires dedication. The final result is a delight that is worth the effort.
In a large pot, cook the vegetables until tender. Then, add the red wine and let it reduce, flavoring the broth.
Finally, serve the hot soup accompanied by crunchy pieces of bread.
Drunken soup
Ingredients
6 Egg yolks
¾ cup of Sugar
1 teaspoon of Vanilla
½ cup of Milk
1 cup of Sifted flour
1 cup of White pinol
3 tablespoons of Baking powder
1 teaspoon of Ground cinnamon
6 Egg whites
1 liter of Water
2 ½ cups of Sugar with cinnamon sticks
¾ cup of White rum
¾ cup of Raisins
Preparation
Step 1 : To prepare the sponge cake, start by mixing the egg yolks with sugar until you get a cream.
Step 2 : Then add the vanilla, milk, flour, and salt gradually.
Step 3 : On the other hand, beat the egg whites until stiff peaks at high speed.
Step 4 : Subsequently, fold the stiffly beaten egg whites into the egg mixture.
Step 5 : Pour the mixture into a mold lined with wax paper and bake at 180°C until a toothpick comes out clean.
Step 6 : Let it cool completely to obtain the sponge cake.
Step 7 : Meanwhile, in a pot, add water, cinnamon, and sugar, bring to a boil for a few minutes, and let it cool.
Step 8 : Add raisins and rum to the mixture.
Step 9 : Finally, trim the edges of the sponge cake to open the pores and place it on a tray.
Step 10 : Bathe it with the prepared syrup, and it is ready to serve.
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