How to make
Place a large pot of water on the stove over low heat and in another smaller, heat resistant one, beat the eggs and pour the sugar. The temperature should not exceed 37-40°C.
Start beating with a mixer until you get a fluffy thick cream. This requires patience and at least 5 minutes of beating. After that, remove the container with the eggs from the water bath and beat for the same time at room temperature. The cream will become even thicker and whiter.
Add the flour, by sifting it in and beat again briefly until a homogeneous mixture is obtained.
Pour the airy mixture into a 9″ (22 cm) square baking pan or a rectangular one with approximate measurements, lined with baking paper. Put it in an oven heated to 360°F (180°C) for 15-16 minutes.
While the fluffy sponge cake is baking, prepare the syrup by heating the water with the sugar over a moderate heat. Boil until it has slightly thickened, about 6-7 minutes, without covering the pot with a lid. Remove it from the heat and pour the sweet wine and rum. The wine should be cold to help the syrup to cool down quickly. Leave it to cool.
Once the sponge cake is baked, cut it into 12 squares and carefully separate each one from the paper. Arrange them again in the baking pan in which they were baked in and while they are still warm, pour the syrup over them.
To be sure that the syrup will be cold, you can prepare it earlier.
Let the syrup cakes soak up the liquid for 15-20 minutes, you don't need to wait any longer.
If desired, sprinkle with cinnamon and before serving, pour with caramel topping over them (you can also make homemade caramel or toffee cream).
Enjoy!
