Recipe
Sweet Wine-Soaked Panetela
A fluffy panetela made with 12 eggs, cut into pieces and soaked in caramelized sugar syrup with sweet raisin wine. A festive Cuban dessert.
- Preparation25 min
- Cooking50 min
- Total time1 h 15 min
- Servings12 servings
- DifficultyMedium
Ingredients
Check off the ingredients you have.
For the panetela
For the syrup
To decorate
Method
Panetela
- Preheat the oven to 325 °F (about 165 °C).
- Beat the yolks with the sugar until they pale and the mixture becomes very creamy.
- Add the flour, previously sifted, little by little over the yolk batter.
- Separately, beat the whites to stiff peaks.
- Fold the whites into the yolk batter using gentle folding motions, without beating.
- Pour the mixture into an un-greased panetela mold.
- Bake until the panetela is firm and golden.
- Remove from the oven and let cool completely.
Syrup
- Melt the sugar in a small saucepan over low heat.
- When it begins to take color, add the wine little by little, carefully as it splatters.
- Continue heating until everything is well mixed.
Assembly
- Cut the panetela into rectangles and place them in a dessert dish.
- Soak the pieces well with the syrup.
- If you like, sprinkle with cinnamon before serving.
