Bizcocho Borracho Cubierto con Merengue
For the cake:
For the syrup:
For the merengue:
In a large bowl, whisk the egg white until foamy, stir in the sugar little by little and mix until forming stiff picks.
In another bowl, sift together the flour and the baking powder.
Fold in the egg white mixture the flour, with envolving moves.
Pour the batter in a previously greased baking form and bake in a previously pre-heated oven at 180°C for 25 minutes or until pricking with a toothpick
it comes out clean.
In the meanwhile prepare the syrup.
In a saucepan, place the water and the sugar, let it boil for around five minutes, or until it start to becomes a little thick, then we add the rum and remove
from the fire.
Once the cake is cooled down, remove from the form and cut in two.
Place the first layer on the presentation dish and pour the half of the syrup on it.
Cover with the other half and pour the rest of the syrup on top of it.
Prepare the meringue, whisking the egg whites with the cream of tartar until foamy, then add little by little the sugar mixing until getting stiff picks.
Cover the cake with the merengue.