Directions:
- After the cake is baked, wrap layers seperately in waxed paper and store it for 2 days.
- Preheat oven to 325°F.
- Mix the wine and water with 2 tablespoons sugar.
- Pour mixture on both layers of the cake.
- In heavy saucepan, over medium, bring milk and butter to a boil.
- In a small bowl, combine the flour and remaining sugar, mixing thoroughly, then add to pan to make the cream sauce.
- Stir in vanilla or any other falvoring you would prefer.
- Cool for 5 minutes then add the egg yolks; stir well.
- Cook for 5 minutes, being very careful not to let boil or even simmer, stirring while it thickens.
- Allow the custard to cool completely, then spread on top of the bottom layer of cake.
- Cover with the top layer of cake.
- Whip the egg whites until stiff; gradually add sugar for meringue, beating to stiff peaks again.
- Spread the meringue on top of the cake, bake until meringue browns (15 minutes).
- Serve warm or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.84 Kcal (343 kJ) | ||
| Calories from fat | 18.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 3% | |
|---|---|---|---|
| Cholesterol | 30.23mg | 10% | |
| Sodium | 189.52mg | 8% | |
| Potassium | 46.73mg | 1% | |
| Total Carbs | 12.41g | 4% | |
| Sugars | 7.6g | 30% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 1.82g | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 118.8 Kcal (497 kJ) | ||
| Calories from fat | 27.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 3% | |
|---|---|---|---|
| Cholesterol | 43.88mg | 10% | |
| Sodium | 275.09mg | 8% | |
| Potassium | 67.83mg | 1% | |
| Total Carbs | 18.02g | 4% | |
| Sugars | 11.03g | 30% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 2.65g | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 52.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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