Yield: 8 servings
|1 tablespoon||Butter; soft|
|5 \N||Egg whites|
|5 \N||Egg yolks|
|⅓ cup||Sweet white wine|
|10 tablespoons||All purpose flour|
|\N \N||COCONUT CREAM:|
|2 cups||Coconut milk; made with 1|
|\N \N||;coconut and 2 cups cold|
|\N \N||;water as in Lechi de Coco|
|5 \N||Egg yolks|
|¼ teaspoon||Ground cinnamon|
Preheat the oven to 350 degrees (F). With a pastry brush, coat the bottom and sides of a shallow 8 by 12 inch baking dish or cake pan with 1 tablespoon soft butter. Set aside.
In a large mixing bowl, beat the egg whites with a wire whisk or a rotary or electric beater until they form soft peaks, then add ½ cup of sugar, 1 or 2 tablespoons at a time, beating continuously until the meringue is stiff and glossy. In a separate bowl, beat 5 egg yolks and the wine with a whisk until the mixture is light and thick. Then pour the yolks over the meringue and, with a rubber spatula, fold together lightly but thoroughly, using an over under cutting motion rather than a stirring motion. Sprinkle the flour on top and continue to fold until no trace of flour shows. (Do not over mix or the cake will be heavy instead of light.) Gently pour the batter into the prepared baking dish, smooth the top with the spatula, and bake in the middle of the oven for 30 minutes, or until a cake tester inserted in the center of the cake comes out clean.
Remove the cake from the oven, and turn it out on a cake rack to cool.
In a heavy 3 to 4 quart saucepan, combine 1¼ cups of the coconut milk and 1 cup of sugar, and cook over moderate heat, stirring constantly, until the syrup reaches a temperature of 320 degrees on a candy thermometer, or a small amount dropped into ice water hardens immediately into a thread. Remove the pan from the heat.
In a large bowl, beat the 5 remaining egg yolks with a whisk or a rotary or electric beater until they are thick and lemon colored.
Beat in the remaining ¾ cup of coconut milk and then 2 tablespoons of the hot coconut milk syrup. Gradually stir the egg yolk mixture into the pan of syrup, and cook over low heat, stirring constantly, for 15 minutes, or until the sauce is thick enough to coat a spoon lightly. Under no circumstance allow the mixture to boil or the eggs will curdle.
Cut the cooled cake into 2 inch squares and arrange them on a large serving platter. Sprinkle the cake evenly with the cinnamon and wine mixture and, when the cake has absorbed the wine, pour the coconut cream over it. Refrigerate for at least 2 hours and serve chilled.
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Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-19-94