The drunken soup is a delicious traditional Panamanian dessert often served at weddings, quinceañeras, or any special occasion. It is made with a sponge cake soaked in a liqueur plum syrup and a spice syrup.
This soup, also known as drunks' soup, is a typical Panamanian dessert that combines sweet and alcoholic flavors in a unique and comforting mixture.
It is said that Jesuit monks introduced this recipe to the country, combining local ingredients with liquors brought from Europe. The name "drunken" refers to the alcohol content it contains. Although the alcohol evaporates during preparation, it leaves its characteristic flavor in the dessert, giving it a distinctive and special touch.
The drunken soup is usually served cold, making it a refreshing and delicious alternative to enjoy in warm climates.
If you have the opportunity to try it, don't hesitate to do so and let yourself be surprised. Enjoy your meal!
The Drunken Soup
Ingredients
3 cups of Flour
9 Eggs
5 cups of Sugar
2 cups of Prunes
2 cups of Raisins
2 cups of Rum
2 cups of Brandy or cognac
2 cups of Water
2 teaspoons of Baking powder
1 tablespoon of Vanilla
2 Cinnamon sticks
6 Cloves
Salt and lemon zest
Preparation
Step 1 : In a container, marinate the rum, brandy, prunes, and raisins.
Step 2 : For the cake, beat the egg whites to stiff peaks in a bowl.
Step 3 : Then add the egg yolks and gradually incorporate the sugar.
Step 4 : Gently fold in the sifted flour with baking powder, salt, lemon zest, and vanilla.
Step 5 : Pour the mixture into a greased and floured tray, then bake for 30 minutes at 180°C.
Step 6 : To prepare the syrup, place water with sugar, cinnamon, lemon slices, and cloves in a pot, cooking over low heat until it thickens.
Step 7 : Once cooled, add the prunes and raisin marinade to the syrup, mixing and setting aside.
Step 8 : When the cake is cooled, unmold, cut into squares, and soak in the prepared syrup placed in a tray.
Step 9 : Refrigerate for 5 hours to moisten.
Step 10 : Serve the cake pieces with the fruit in syrup in a glass.
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