Elena Zelayeta's Postre De Mamon
|Water||1 1⁄2 Cup (24 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Eggs||4 , separated|
|Brandy||1⁄4 Cup (4 tbs)|
|Pound cake slices||8|
|Monterey jack cheese/Mozzarella||1⁄2 Pound, sliced|
|Ground cinnamon||1 Tablespoon|
Have all ingredients at room temperature.
Boil sugar and water for 3 minutes; add butter; stir until melted.
Beat egg whites stiff; then beat yolks well.
Add sugar syrup to yolks, stirring constantly.
Fold in egg whites.
Put 4 slices of poundcake in shallow 2-quart baking dish.
Cover cake with half of cheese.
Bathe with half of syrup mixture.
Top with remaining cake and cheese.
Spoon remaining syrup over top.
Bake in preheated slow oven (325°F.) for 30 minutes, or until set.
Sprinkle with cinnamon and serve warm.