Soft Eggs with Sponge Cake

Name: Soft Eggs with Sponge Cake
Cuisine: Spain
Ingredients: Soft eggs (huevos moles); 1 Sponge cake (bizcocho); Syrup (almíbar); White icing or meringue

Origin: Madrid, Spain

Source: Anonymous, 1920

Ingredients

Soft eggs (huevos moles)
1 Sponge cake (bizcocho)
Syrup (almíbar)
White icing or meringue

Instructions

Prepare soft eggs (huevos moles). Spread a layer of the soft eggs across the bottom of a white serving dish. Place a whole sponge cake (bizcocho) on top, then cover with another layer of soft eggs. Cut the assembled cake into strips or wedges. Cover generously with syrup (almíbar). Decorate the top either by brushing with white icing (baño blanco) applied with a pastry brush, or by piping or spreading meringue on top.