Queque Nica (Nicaraguan Cake)

Yields 1 cake


For the cake:

2½ cups sugar
2½ cups flour
3 eggs
1 cup milk
3 teaspoons baking powder
1 tablespoon vanilla extract
3 sticks butter, melted

For the meringue: (optional)

6 egg whites
1 cup granulated sugar
½ cup water
1 tablespoon cream of tartar* (adds volume and stability to egg whites)

*Look for it in the baking section at your supermarket, along with the spices. If you don’t have cream of tartar, the meringue will still turn out well, but it might deflate or weep the next day.


For the cake:

Preheat oven to 350º F. Sift the flour together with the baking powder and sugar. Add the milk and vanilla. Add eggs one at a time, beating well after each addition. Finally, add the melted butter and mix well. Pour the batter into a greased cake pan and spread evenly with a rubber spatula. To prevent overflow, do not fill the cake pan more than halfway with batter.

For the meringue:

Place the sugar and water in a pan, and boil until it reaches the soft-ball stage (235º-240ºF). Gradually add the sugar syrup to egg whites that have been whipped to soft peaks. Beat the egg whites until the meringue is stiff and glossy and has cooled to room temperature. Once the meringue is ready, spread it on the cake with a spatula and decorate with your choice of fruit.



-Use room temperature eggs.
-If you want to color the frosting, you can add food coloring. Add a couple of drops and mix to check the color. If you want a darker color, add a few more drops until you reach the shade you desire.

Recipe courtesy of Cocina Nicaragüense



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