Brazos De La Reina - whites

Method

• Simmer 1 cup milk over low heat.
• Stir until milk has evaporated to 1/2 its original quantity.
• Add enough sugar to sweeten.
• Beat egg yolks in a mixing bowl.
• Add to egg yolks by spoonfuls, beating after each addition, the thickened milk.
• When most of the milk has been added to the egg yolks, pour the mixture of milk and egg yolks to the rest of the milk in a saucepan and cook over low heat, stirring constantly to avoid curdling.
• Add cashew nuts and continue cooking in low heat until of paste consistency.
• Shape into a loaf.
• Beat egg whites until it stands in peaks.
• Add 1 cup sugar, little by little, beating mixture continuously.
• Flavor with vanilla.
• Set aside.
• Brush loaf generously with butter, then top with 1/2 of the meringue, forced through a cake decorator tube.
• Brown in slow oven about 325° for 5 minutes.
• Cool.
• Lay upside-down on pan lined with buttered paper. Brush top with butter and cover with remaining meringue.
• Brown in oven the same way as the other side.
• Serves 12 to 15.