Sopa Borracha, Nicaragua’s most popular dessert in December

Learn here to make the recipe for Sopa de Borracha de Nicaragua, a dessert that is mostly consumed during the country’s December festivities.

Ingredients:

For the Nicaraguan Marquesote

• 6 egg yolks
• ¾ cup of sugar
• 1 teaspoon, vanilla
• ½ cup of milk
• 1 cup of casted flour
• 1 cup of strained white pinol
• 3 tbsp. baking soda or baking powder
• 1 powdered cinnamon 1 pinch of salt
• 6 egg whites

For the honey:

• 1 liter of water
• 2 ½ cups sugar cinnamon sticks
• ¾ cup white rum
• ¾ cups of raisins

Preparation:

1. Mix the yolks with the sugar, once integrated add the vanilla, milk and little by little the powder and salt.
2. Now beat the egg whites separately at high speed so that they turn into «snow».
3. Then take portions and go to the previous mixture with encircling movements, until everything is incorporated.
4. Then in a mold lined with wax paper and add the mixture and put it in a preheated oven at 180°C until when you insert a stick into the marquesote, it comes out clean. Then let it cool down very well.

preparation of honey

1. In a pot add the water, cinnamon and sugar to boil for a few minutes and let it cool down to incorporate then add the raisins and rum.
2. Now cut the edges of the marquesote to open the pores, place in the container where you are going to serve it and if you prefer cut it up or leave it whole.
3. Now you can bathe it in honey and that’s it, let’s taste it!