Bizcochos Borrachos Drunken Sponge Cakes Recipes

Steps:

• Preheat the oven to 350 degrees. Generously grease a 8-inch square cake pan with vegetable shortening, then flour it.
• Separate the yolks from the egg whites.
• Then, beat the egg yolks in a bowl with the sugar until it forms a creamy mixture.
• In another mixing bowl, beat the egg whites until they are stiff enough to form a point. Fold in the yolk mixture with a spatula, smoothly and carefully.
• Fold in the baking powder and flour gradually, a bit at a time.
• Pour in the batter and bake for 20 minutes, or until it turns golden. Check doneness by inserting a toothpick into the center. If it is clean when pulled out, cake is done.
• While the cake is baking, make the syrup. In a small sauce pan, pour water and sugar, cinnamon, honey and lemon peel. Bring mixture to a boil, stirring occasionally. Allow to boil 1 minute. Remove from heat and add the brandy and allow the syrup to cool.
• After the cake has cooled, carefully cut into 9 pieces and place them on a serving plate. Drizzle the pieces of cake with the brandy sauce and then dust the top with cinnamon.

Steps:

• Preheat oven to 350 degrees.
• Beat the lard until creamy.
• Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
• Add the egg yolks; mixing well.
• Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
• Bake 15 minutes; checking often to prevent burning.
• Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

Steps:

• For syrup:.
• In a medium saucepan, combine all of the ingredients and bring to a boil. Reduce heat and bring to a slow boil for about 15-20 minutes or until syrup thickens. Set aside. (This can be made while the cake is cooking to save some time.).
• For cake:.
• Heat oven to 350 degrees.
• In a small bowl, combine sifted flour, baking powder, and salt. Set aside.
• In a medium bowl, beat egg whites and sugar until fluffy.
• In a large bowl, beat the egg yolks. Add water and vanilla. Fold in egg whites and sugar. Slowly add the dry ingredients and mix well.
• Pour batter into a greased and floured 9-inch round cake pan. Bake for about 45 minutes.
• Remove cake from pan and place on a round serving dish.
• Pour sherry or port wine and previously prepared syrup over the top. Sprinkle with cinnamon.
• Serve with Cuban coffee or espresso.