Sopa borracha from Panama
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.
Sopa borracha recipe
A deliciously sweet dessert from Panama.
Ingredients
|
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Procedure
- 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
Servings: 18
Nutrition factsServing size: 1 serving
|
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Recipe type
Central and South American Cuisine, Dessert.
Cooking tips
- 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.
Back to Panama food to see some other recipes, got explore food in America and see other countries, or hop back to World Food and Wine home page in search of new food and wine adventures.
