Drunken little pastries

Beat the egg whites until they form stiff peaks, adding a pinch of salt. Gradually add the sugar, then mix in the egg yolks and vanilla. Combine all the ingredients thoroughly. Preheat the oven to 375ºF (190ºC).

Once everything is well mixed, add the sifted flour along with the baking powder. This step should be done gently to ensure that the batter incorporates enough air, resulting in a light and fluffy cake. Mix all the ingredients thoroughly.

Pour the mixture into a square mold, preferably a baking tray. It should form a thin layer. Grease the bottom and sides with butter and sprinkle with flour. There should be a very thin layer; avoid lumps, as they may result in areas with excess flour when you flip the cake.

Bake in the oven at 350°F (180ºC) until it is nicely browned, and when you insert a toothpick in the center of the batter, it comes out clean. Allow the cake to cool before removing it from the mold.

Some people carry out the entire process in the same mold, which is the most recommended method to ensure it absorbs the syrup thoroughly. However, if you choose to do it this way, you must be sure that your cake releases easily from the bottom.

Cut the cake into equal pieces. Place them on a tray and pour the syrup over them until they are well soaked. Let them cool and decorate to your liking, with a touch of meringue and fruit as shown on the cover of this recipe, or with any other decoration you prefer.

For the syrup:

In a saucepan, bring the water, wine, sugar, and a cinnamon stick to a gentle boil. Stir well and let it cook slowly until you achieve a light syrup. Do not let it thicken too much. Check the syrup's thread stage; this is the ideal cooking point. It is reached when you lift the spoon and the syrup pours out in a continuous thread.

Enjoy your meal!