sopa borracha
Sopa Borracha
Prep Time
30 mins
Cook Time
1 hr
Rest Time
6 hrs 15 mins
Total Time
1 hr 30 mins
 
Sopa borracha is a delicious traditional rum cake from Panama that is soaked in a spiced syrup that includes rum and sherry and is usually served with prunes and raisins.
Course: Dessert
Cuisine: Latin American, Panamanian, Vegetarian
Servings: 10 people
Author: Renards Gourmets
Ingredients
Sponge Cake
  • 6 cups flour , sifted
  • 12 eggs
  • 1 cup caster sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
For the syrup
  • 1 cup raisins
  • cups pitted prunes
  • cup rum
  • cup muscat wine
  • 1 cup sherry
  • 1 cup caster sugar
  • 2 sticks cinnamon
  • 12 whole cloves
  • 2 slices lemon
  • 2 cups water
Equipment
Instructions
Sponge cake
  1. Preheat the oven to 350 F.
  2. Separate the eggs.

  3. In the bowl of a stand mixer, beat the whites and sugar until stiff, and continue to add the yolks one by one while beating.

  4. Mix the flour, salt and baking powder and, using a spatula, gently add the mixture to the eggs.
  5. Finally add the lemon zest and vanilla.
  6. Pour the dough into a mold lined with parchment paper.
  7. Bake for about 40 minutes or until fully baked. When inserting a toothpick, it should come out clean and dry.
Syrup
  1. Marinate the prunes and raisins in a large bowl with the liquors for 6 hours.
  2. In a saucepan, pour the water, sugar, lemon slices, cinnamon and cloves.
  3. Bring to a boil over high heat.
  4. Lower the heat and simmer on low heat until it forms a syrup that is not too thick.
  5. Filter and let it cool down to a temperature of about 80 F.
  6. Mix the raisins, prunes, and all their marinade in syrup.
  7. Cut the biscuit into small squares or diamonds, and place in a mold.
  8. Generously soak them in the syrup.
  9. Let stand 15 minutes,
  10. Garnish with raisins and prunes on top.
  11. You can also serve the sopa borracha in large individual cups.