Sopa Borracha
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr
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Rest Time
6 hrs 15 mins
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Total Time
1 hr 30 mins
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Servings
10 people
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Course
Dessert
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Cuisine
South American
Sopa Borracha
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Sopa borracha is a delicious traditional rum cake from Panama that is soaked in a spiced syrup that includes rum and sherry and is usually served with prunes and raisins.
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Ingredients
Sponge Cake
- 6 cups flour , sifted
- 12 egg
- 1 cup caster sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
For the syrup
- 1 cup raisins
- 1¾ cups prunes pitted
- 1½ cup rum
- 1½ cup muscat wine
- 1 cup sherry
- 1 cup caster sugar
- 2 ticks cinnamon
- 12 clove whole
- 2 lices lemon
- 2 cups water
Equipment
- Stand mixer
Instructions
Sponge cake
- Preheat the oven to 350 F / 180 C.
- Separate the eggs.
- In the bowl of a stand mixer, beat the whites and sugar until stiff, and continue to add the yolks one by one while beating.
- Mix the flour, salt and baking powder and, using a spatula, gently add the mixture to the eggs.
- Finally add the lemon zest and vanilla.
- Pour the dough into a mold lined with parchment paper.
- Bake for about 40 minutes or until fully baked. When inserting a toothpick, it should come out clean and dry.
Syrup
- Marinate the prunes and raisins in a large bowl with the liquors for 6 hours.
- In a saucepan, pour the water, sugar, lemon slices, cinnamon and cloves.
- Bring to a boil over high heat.
- Lower the heat and simmer on low heat until it forms a syrup that is not too thick.
- Filter and let it cool down to a temperature of about 80 F / 25 C.
- Mix the raisins, prunes, and all their marinade in syrup.
- Cut the biscuit into small squares or diamonds, and place in a mold.
- Generously soak them in the syrup.
- Let stand 15 minutes,
- Garnish with raisins and prunes on top.
- You can also serve the sopa borracha in large individual cups.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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