9              egg whites

      2 cup          sugar

      9              egg yolks

      1 teaspoon     vanilla

    1/2 cup          milk

    1/2 cup          water

      2 cups         all-purpose flour

      1 Tablespoons  Baking powder



      3              egg yolks

      1 can          evaporated milk (12 ounces)

      1 can          sweetened condensed milk (14 ounces)

      1 pint         heavy cream

      1 teaspoon     vanilla

      1 Tablespoon   liqueur (optional) (I use Amaretto)



      1 cup          light corn syrup

  1 1/2 cups         sugar

      3              egg whites   


FOR CAKE: Beat egg whites until stiff; set aside.  Beat the sugar

and egg yolks until light, about 3 minutes.  Add vanilla and milk,

then beat in flour and finally the baking powder.  Fold egg whites

into the batter and pour into a generously greased 9-by 13-inch pan.


Bake 30 to 40 minutes at 350 degrees, or until cake will spring back

in center when touched.  Let cool.  (It's OK if cake falls somewhat

at this point.)


FOR FILLING: Beat the three egg yolks for 1 minute at high speed with

an electric mixer.  Add the three kinds of milk - evaporated,

condensed and cream - and the vanilla and liqueur, and beat thoroughly.

When the cake has cooled, unmold it onto a dish.  Pierce the cake as

thoroughly as possible with a fork.  Slowly pour the filling mixture

onto the cake, allowing it to soak in without running over the sides.


FOR THE MERINGUE: Mix water, corn syrup and sugar in a heavy saucepan

and bring to a boil over medium high heat.  Cook until mixture reaches

227 degrees on a thermometer, or will spin a thread when drizzled from

a spoon ( about 30 minutes).  Beat egg whites until very stiff. 

Slowly beat syrup into egg whites, whisking constantly while pouring

syrup in a steady stream.  Allow to cool slightly, then spread on top

and sides of cake.


Refrigerate cake at least two hours; it should be served very cold.

Because the cake is very rich, it can serve 20.   


A FEW NOTES: 1. Because the cream in Nicaragua is thicker and slightly

more acidic than the ultra-pasteurized heavy cream sold in this

country, to make the cake more authentic use 1 cup of sour cream and

1 cup of heavy cream for the pint of cream specified in the recipe.


2. Commercial marshmallow cream can be used instead of the meringue.

Also, instead of unmolding the cake I have baked it in a glass pan and

left it in there.  I pierce it and pour the filling over it right in

the pan and refrigerate.  When I'm ready to serve it, I put on the

meringue.  I find it is easier to fill, store and the glass pan keeps

the cake and filling (which still resembles a heavy milk) very cold.   


Yield: at least 6 servings


                -- Lisa Head <lrh2867@worldnet.att> in















      1 cup          sugar

      5 large        eggs, separated

    1/3 cup          milk

    1/2 teaspoon     vanilla

      1 cup          flour

  1 1/2 teaspoons    baking powder

    1/2 teaspoon     cream of tartar



     12 ounces       evaporated milk

      1 cup          sweetened condensed milk

      1 cup          heavy cream

      1 teaspoon     vanilla

      1 Tablespoon   light rum



      1 cup          sugar

    1/2 teaspoon     cream of tartar

      3              egg whites


Preheat oven to 350F.  Generously butter a 13 x 9 baking dish.


Prepare cake:  Beat 3/4 cup of sugar and egg yolks until light and

fluffy, about 5 minutes.  Fold in the milk, vanilla, flour and baking

powder.  Beat the egg whites to soft peaks, adding the cream of tartar

after 20 seconds.  Gradually add the remaining 1/4 cup of sugar and

continue beating until the whites are glossy and firm, but not dry. 

Gently fold the whites into the yolk mixture.  Pour this batter into

the buttered baking dish.


Bake the cake until it feels firm and an inserted toothpick comes out

clean, about 40 to 50 minutes.  Let the cake cool completely on a wire

rack.  Unmold the cake onto a large, deep platter and pierce the cake

all over with a fork.


Prepare the milk syrup:  Combine the evaporated milk, sweetened

condensed milk, cream, vanilla and rum in a mixing bowl.  Whisk until

well mixed.  Pour the syrup over the cake, spooning the overflow back

on top until all is absorbed.


Prepare the Meringue:  Place 3/4 cup plus 2 tablespoons of the sugar

in a heavy saucepan with 1/4 cup water.  Cover and cook over high heat

for 2 minutes.  Uncover the pan and cook the sugar to the soft ball

stage, 239 F on a candy thermometer -- about 6 to 8 minutes. 


Meanwhile, beat the egg whites to soft peaks with the cream of tartar.

Add the remaining 2 tablespoons of sugar and continue beating to stiff

peaks.  Pour the boiling sugar syrup in a thin stream into the whites

and continue beating until the mixture is cool to the touch.  The hot

syrup cooks the whites. 


Using a wet spatula, spread the top and sides of the cake with a thick

layer of the meringue.  Refrigerate the cake for at least 2 hours

before serving.



Yield: about 8 servings