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Cake: Tipsy Cake (Sopa Borracha)

Source of Recipe

Lynne's Country Kitchen


Recipe Introduction

This is a delicious cake from Spain, and is very popular in Puerto Rico.

List of Ingredients

1/2 cup all-purpose flour
1/2 cup arrowroot or cornstarch
Pinch of salt
5 eggs, 2 separated
1 1/4 cups sugar
Grated rind of 1 lemon, or 1 teaspoon prepared lemon peel
2 packages frozen raspberries, thawed and well-drained
Wine Syrup
Chantilly Cream




Recipe

Grease and flour a 9" springform pan. Sprinkle with sugar, discarding excess. Preheat oven to 350 degrees.

Sift flour, arrowroot, and salt. Using electric mixer, beat 3 whole eggs, 2 yolks and sugar until thick. Beat 2 egg whites until they hold soft shape. Fold into egg and sugar mixture alternately with flour mixture and lemon rind. Pour into prepared pan.

Bake for 45 to 60 minutes or until cake pulls away from pan. Turn out onto wire rack and cool.

With serrated knife, cut out cone from center of cake, 5 to 6 inches wide and 2 1/2-inches deep. Lift out cone and set aside.

Pour about 2/3 of Wine Syrup gradually into cake cavity. Fill center with 1/2 of the Chantilly Cream and 1/2 of the raspberries. Replace cone, moisten with remaining Wine Syrup. Spoon remaining Chantilly Cream over top and add remaining raspberries.

WINE SYRUP

1 cup sugar
6 tablespoons water
1-1/2 cups sweet white wine
2 tablespoons brandy

Heat sugar with water. Boil for 2 minutes. Cool. Stir in wine and brandy.

CHANTILLY CREAM
1 cup heavy whipping cream
2 tablespoons powdered sugar, sifted
1/2 teaspoon vanilla extract

In a chilled stainless steel bowl, whip the cream gradually adding the powdered sugar until stiff peaks form, adding the vanilla towards the last. Use as a garnish for pies, cakes, etc.

Blackberries, blueberries, strawberries, etc. can be used. My family prefers strawberries.