Bocado de la Reina

2 large Sara Lee Pound Cakes, sliced lengthwise into 3 layers

Syrup:
3 cups sugar
1½ cups water
3 small pkgs raisins or currants
4 sticks cinnamon

Cook sugar and water until it forms a thread. Add the raisins and cinnamon. Simmer for about 5 minutes.
Make sure it doesn’t harden.
Add 1½ cups sherry wine. Let cool.

Cream:
Make 2 boxes of vanilla pudding (not instant) but use one less cup of milk. When it is ready, mix a small amount with three egg yolks (save egg whites for meringue) pour this mix into the pudding and let cool.

In a 9 x 13 pyrex dish, place a layer of cake. Pour half of the syrup over cake and half of the pudding over that. Repeat until all finished.

Beat the 3 egg whites with 1 cup sugar to make meringue. Spread over cake and place under broiler till meringue is brown. Sprinkle 2 tsp. grated lemon rind on top.

Last Modified 07:05:04 12 December 2025 UTC