Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 eggs (at room temperature)
  • 1 cup all purpose flour
  • 1½ teaspoon baking powder
  • ½ cup sugar
  • ¼ cup milk (at room temperature)
  • 1 teaspoon vanilla essence
  • 1 cup manjarblanco
  • 1 cup apricot marmalade
  • Italian meringue
  • 1 cup sugar
  • ¼ cup water
  • 3 egg whites
  • 2 cups sweetened flaked coconut
  1. Turn the oven on to 350 F.
  2. Sift the flour together with the baking powder.
  3. Beat eggs at the highest speed for about 5 minutes. They have to grow to about 3 times the volume (or more) from when you started beating them. Make sure your mixer is completely dry before you pour the eggs in it, otherwise they won´t grow. Same advice goes when preparing the meringue.
  4. Add the sugar little by little while still beating the grown eggs.
  5. Turn the beater down to slow speed and add a third of the flour, then a third of the milk, then a third of the flour, and so on, till all the ingredients blend completely.
  6. Transfer to a greased round baking pan, and bake for 30 minutes. Cool in cooling racks.
  7. To make the Italian meringue: In another saucepan mix the sugar, and water. Bring to a boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon.
  8. At the same time beat the egg whites with an electric beater at high speed until soft peaks form (when you lift one of the beaters and it has a soft cloud of meringue foam around it).
  9. Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold.
  10. To assemble the cake: Cut the cake in three layers. Cover one of them with manjarblanco. Put the second layer over this. Spread this one with marmalade, and place the third layer over this.
  11. Cover the cake with the meringue and garnish with the flaked coconut.
Recipe by PERU DELIGHTS at