Sopa Borracha Recipe
Summary
Ingredients
| Sugar | 3 Cup (48 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Muscadelle | 1 1⁄2 Cup (24 tbs) | |
| Sponge cake | 1⁄2 Pound | |
| Egg white | 2 | |
| Tiny multicolored candies | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3346 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.5%
Saturated Fat 1.8 g9.1%
Trans Fat 0 g
Cholesterol 231.3 mg77.1%
Sodium 1301.5 mg54.2%
Total Carbohydrates 761 g253.7%
Dietary Fiber 1.1 g4.5%
Sugars 698.5 g
Protein 59 g118.6%
Vitamin A 7% Vitamin C
Calcium 20.1% Iron 35.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
