1. After the cake is baked, wrap layers seperately in waxed paper and store it for 2 days. 2. Preheat oven to 325°F. 3. Mix the wine and water with 2 tablespoons sugar. 4. Pour mixture on both layers of the cake. 5. In heavy saucepan, over medium, bring milk and butter to a boil. 6. In a small bowl, combine the flour and remaining sugar, mixing thoroughly, then add to pan to make the cream sauce. 7. Stir in vanilla or any other falvoring you would prefer. 8. Cool for 5 minutes then add the egg yolks; stir well. 9. Cook for 5 minutes, being very careful not to let boil or even simmer, stirring while it thickens. 10. Allow the custard to cool completely, then spread on top of the bottom layer of cake. 11. Cover with the top layer of cake. 12. Whip the egg whites until stiff; gradually add sugar for meringue, beating to stiff peaks again. 13. Spread the meringue on top of the cake, bake until meringue browns (15 minutes). 14. Serve warm or cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
