Tipsy Tea Cakes - (Bizcochos Borrachos De Guadalajara)

Recipe Ingredients

6		Eggs - separated
2/3 cup	131g / 4.6oz	Sugar - for cake dough
1 3/4 cups	109g / 3.8oz	Flour
2/3 cup	218g / 7.7oz	Sugar - for syrup
		Sugar and a little cinnamon - for dusting cakes
2 cups	474ml	Sweet white wine

Recipe Instructions

Preheat oven to 375F.

Beat yolks with 2/3 cup sugar. When creamy yellow, add flour. Beat just enough to blend. Fold in six egg whites beaten to stiff peak. Pour dough into paper-lined pan approximately 9 by 11-inches. Bake in 375F oven until cake springs back when touched with finger and is golden brown on top (about 30 minutes). Allow to cool on cake rack before removing paper.

Melt 2/3 cup sugar in saucepan until sugar caramelizes, then add 2 cups sweet wine. Cut cooled cake into squares. Heat and stir syrup until it is well mixed. Dip squares in syrup, roll them in a mixture of sugar and a little cinnamon and let them dry in a well-aired place.

This recipe makes approximately 3 dozen 2 1/2-inch squares.

Source:
Barbara Norman

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