Sopa Borracha Recipe

Summary

Preparation Time5 MinCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Sugar3 Cup (48 tbs)
 Water2 Cup (32 tbs)
 Muscadelle1 1⁄2 Cup (24 tbs)
 Sponge cake1⁄2 Pound
 Egg white2
 Tiny multicolored candies1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3152 Calories from Fat 56

% Daily Value*

Total Fat 6 g9.6%

Saturated Fat 1.8 g9.1%

Trans Fat 0 g

Cholesterol 231.3 mg

Sodium 655.4 mg27.3%

Total Carbohydrates 757 g252.3%

Dietary Fiber 1.1 g4.5%

Sugars 695.8 g

Protein 19 g37.1%

Vitamin A 7% Vitamin C

Calcium 16.9% Iron 35.1%

*Based on a 2000 Calorie diet

Directions

Boil 2 1/2 cups sugar and water until a heavy syrup is formed (240°F.on a candy thermometer).
Remove from heat, add wine, and stir.
Cut spongecake into 2-inch squares and place in individual custard cups.
Pour syrup over cake squares.
Beat egg whites until stiff, add remaining sugar, and beat until fluffy.
Top the cake with this meringue.
Sprinkle with candies.
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