Sopa borracha from Panama
Description
Sopa borracha is not soup at all. It is a deliciously sweet dessert from Panama.
Ingredients
6 Cup water 2 cinnamon (2 large sticks) 1⁄2 Cup sherry 1 sponge cake (large) 3 Cup sugar 1⁄2 Pound prunes 2 Slice lemon 3⁄4 Cup rum
Instructions
- Soak the prunes and raisins in the rum and sherry overnight.
- Prepare or have your sponge cake ready.
- Boil the sugar, water cinnamon and slices of lemon, creating a heavy syrup. Strain the prunes and raisins, adding them to the boiling syrup, reserving the liquid. Remove from heat and allow to cool.
- Once syrup has cooled, stir in the reserved liquid.
- Slice your sponge cake into thick slices and dip into the liquid. Arrange the pieces onto a serving plate and top with the prunes and raisins. Pour any remaining liquid over the tops of the cakes.n
Notes
Servings are small as the syrup in this recipe satisfies sweet cravings quickly. Be careful, though, as this dessert is highly addictive and also high in calories.
Ingedients, metric
1½ l
of water
2
large sticks cinnamon
125 ml
sherry
1
large sponge cake
600 g
of sugar
250 g
prunes
2
slices of lemon
200 ml
rum
Nutrition facts
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
433.12
Calories From Fat (3%)
13.86
% Daily Value
Total Fat 1.56g
2%
Saturated Fat 0.47g
2%
Cholesterol 59.50mg
20%
Sodium 81.73mg
3%
Potassium 144.90mg
4%
Carbohydrates 103.88g
35%
Dietary Fiber 0.94g
4%
Sugar 80.24g
Sugar Alcohols 0.00g
Net Carbohydrates 102.94g
Protein 2.84g
6%
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Description
Sopa borracha is not soup at all. It is a deliciously sweet dessert from Panama.
Ingredients
| 6 | Cup | water |
| 2 | cinnamon (2 large sticks) | |
| 1⁄2 | Cup | sherry |
| 1 | sponge cake (large) | |
| 3 | Cup | sugar |
| 1⁄2 | Pound | prunes |
| 2 | Slice | lemon |
| 3⁄4 | Cup | rum |
Instructions
- Soak the prunes and raisins in the rum and sherry overnight.
- Prepare or have your sponge cake ready.
- Boil the sugar, water cinnamon and slices of lemon, creating a heavy syrup. Strain the prunes and raisins, adding them to the boiling syrup, reserving the liquid. Remove from heat and allow to cool.
- Once syrup has cooled, stir in the reserved liquid.
- Slice your sponge cake into thick slices and dip into the liquid. Arrange the pieces onto a serving plate and top with the prunes and raisins. Pour any remaining liquid over the tops of the cakes.n
Notes
Servings are small as the syrup in this recipe satisfies sweet cravings quickly. Be careful, though, as this dessert is highly addictive and also high in calories.
Nutrition facts Percent daily values based on a 2000 calorie diet. |
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World in pictures
Discover international cuisine, food, and wine a picture at a time.
Ingredients, techniques, recipes.
Grapes, regions, producers.
Remarkable
Imagine airy sponge cake soaked in sweet syrup and rum -they say the cake is “drunk”- and try to feel the taste. Syrup and rum complement each other perfectly and such a dessert always becomes a favorite.
Prepare your own cake from scratch or use sponge cake from the shop –imagine different flavors as you use vanilla scented or lemon scented cake as a base.
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