If you want to prepare a completely different dessert, don't miss the chance to make this Nicaraguan 'Sopa Borracha' (Drunken Soup), a true delight that, despite taking a bit of time, is well worth the effort. This traditional dessert is soaked in a flavorful syrup infused with rum, sweet wine,...
Ingredients
vanilla sponge cake (pionono)1
sugar4cups
white rum5tbsp
water5cups
seedless raisins50g
cloves2clove- dried plums50g
- sweet wine1cup
- stick cinnamon sticks2
- water1cup
lemon peel1
ground cinnamon1tsp- hydrated raisins1tbsp
Nutrition (per serving)
Calories
236.3kcal (11.81%)
Protein
0.8g (1.62%)
Carbs
58.8g (21.36%)
Sugars
56.3g (100%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
How to make Nicaraguan drunken soup
- Step 1
In a bowl, combine the rum, cinnamon sticks, and lemon peel. Let it macerate for 8 hours.
- Step 2
After the maceration time, strain the mixture and reserve the liquid.
- Step 3
In a small saucepan, place the dried plums and raisins along with 1 cup of water and ½ cup of sugar. Cook over medium heat until the fruits become plump. Remove from heat and set aside.
- Step 4
Dissolve the remaining sugar in the remaining 4 cups of water, along with the cinnamon sticks and cloves.
- Step 5
Heat the mixture over medium heat and let it boil until it begins to thicken. Remove from heat, strain, and add the sweet wine and white rum.
- Step 6
In a serving dish, place the vanilla sponge cake as the base and pour the prepared syrup mixture over it.
- Step 7
Let it cool to room temperature.
Nutrition (per serving)
Nutrition (per serving)
Calories
236.3kcal (11.81%)
Protein
0.8g (1.62%)
Carbs
58.8g (21.36%)
Sugars
56.3g (100%)
Healthy Fat
0.1g
Unhealthy Fat
0.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a more intense flavor, allow the dessert to rest overnight in the refrigerator before serving.
If you don't have a vanilla sponge cake, you can bake a simple vanilla cake and cut it into discs or rectangles.
Use fresh spices for the best flavor, especially the cinnamon sticks and cloves.
FAQS
Can I use a different type of cake for this recipe?
Yes, if you don't have a vanilla sponge cake, you can bake a simple vanilla cake and cut it into discs or rectangles.
How long should I let the rum and spices macerate?
The rum, cinnamon sticks, and lemon peel should macerate for 8 hours to infuse the flavors properly.
Can I make this dessert ahead of time?
Yes, this dessert can be made a day in advance. In fact, allowing it to rest overnight enhances the flavors.
What can I use as a garnish for this dessert?
You can garnish the dessert with hydrated raisins and a sprinkle of ground cinnamon for a beautiful presentation.
Can I omit the alcohol in this recipe?
The alcohol is a key component of the traditional flavor, but you can substitute it with non-alcoholic alternatives like grape juice or apple cider if needed.
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North Terrace, Adelaide, South Australia, 5000
Australia