Ingredients
Scale
- 6 of large eggs (for the sponge cake)
- 200 g of sugar (for the sponge cake) (1 cup)
- 200 g of all-purpose flour (1 1/2 cups)
- 1 teaspoon of vanilla extract (for the sponge cake)
- 1 pinch of salt
- 200 ml of water (for the syrup) (3/4 cup)
- 150 g of sugar (for the syrup) (3/4 cup)
- 100 ml of dark rum or caña quemada (Argentine burnt-cane liquor) (scant 1/2 cup)
- 500 ml of whole milk (for the pastry cream) (2 cups)
- 4 of egg yolks
- 100 g of sugar (for the pastry cream) (1/2 cup)
- 40 g of cornstarch (4 tablespoons)
- 1 teaspoon of vanilla extract (for the pastry cream)
- 300 g of dulce de leche (1 cup)
- 4 of egg whites
- 200 g of sugar (for the meringue) (1 cup)
- 60 ml of water (for the meringue syrup) (1/4 cup)