Preparation

Mix the cream milk and condensed milk, adding a cup of water and a pinch of salt. put on the fire and when they are almost boiling, add the cornstarch, dissolved in four tbsp. of water and fine jet casting. then add the butter and vanilla and cook for 10 minutes in a water bath, stirring with a wooden spoon. with the hot cream bathe the cake.

cut the cake into squares. prepare the syrup with 2 cups of sugar and one of water; A cup of raisins and a half of prunes are added to the syrup; boil for 1/4 hour. let it cool and add the rum and the other liqueurs. strain.
Dip the cake with the prepared syrup.

then cover with the prepared cream. so hot, the biscuits are bathed, arranged in deep trays.

beat 2 egg whites. when they are well beaten, add 4 tbsp. of sugar until they are stiff. with this meringue it is decorated around the sweet. also with silver dragees, raisins and plums, making flowers. If desired, colored dragees can be added at the time of serving.

Ingredients

  • 1 sheet of sponge cake
  • 1 can of cream milk
  • 1 can of condensed milk
  • 1 tsp. of salt
  • 6 cds. cornstarch
  • 1 tsp. vanilla
  • 2 yolks
  • 1 tbsp. of butter
  • 2 cups of rum
  • 1 cup of raisins
  • 1/2 cup of prunes
  • 2 cups of muscat
  • 2 cups dry sherry
  • 2 cups of rum.