2 8-inch Sponge cakes
1 qt water
1 can condensed milk
1 can evaporated milk
3 eggs
2 tbsp cornstarch
1 pinch salt 1 tbsp vanilla
1/2 lb of sugar
1/4 rum
1/2 tsp almon extract
3 or 4 sticks cinammon

Put the water, evaporated milk,
sugar, salt, condensed milk, cornstarch and cinammon
sticks together to cook,stirring constantly until it boils; then cook on low
for 10 minutes. Separate the egg whites from the yolks. Stir the yolks into
a cup and add about 2 tbsp of water. Remove the milk from the fire and add the
egg yolks, stirring well. Add vanilla and let cool.
Cut the sponge cakes into small pieces, 2 inches long and 1 inch wide and
put in a pyrex dish. When milk is cool, pour in rum and stir well. Cover
the pieces of sponge cake thoroughly with milk mixture. Beat egg whites and add
1/2 lb of sugar until thick and then add the almond extract. Cover the pieces
of sponge cake with the egg whites and place in oven for 2 to 3 minutes to
brown slightly..(I found I need about 5 minutes) Remove from oven and let it
cool, then place in refrigerator to chill.
Mrs. Cecilia Duque de Romero
Panama City, R de P