For this year’s first KCC theme we’re supposed to prepare or cook something that would answer this question: “What Filipino dish (savoury or sweet) would you like to have on your birthday?”
Making ube chiffon cake came to my mind easily, I love that cake and I have never tried making it but (due to lack of time and thought ) I wasn’t able to buy ingredients for it, plus I’m not very sure if I can make it successfully with my oven missing its door so I had to try something more simple with less ingredients; that way if ever it fails, it won’t be too much of a waste of time, money and energy ;). After browsing Filipino cookbooks, I thought Canonigo would be perfect to make- it seemed easy and very doable to me, it will be a breeze (or so I thought..haha).
Canonigo is a Filipino-Spanish meringue dessert very similar to French Ille Flottant ( floating island) the only difference that I see is that Canonigo is bake whole and has caramel sauce. I’ve been wanting to try this too for the longest time but since my husband is not a fan of meringue (he said it was like eating air,), I kept postponing it.
Well, I finally did it last night.. ( it was very last minute but I didn’t want to miss another KCC posting–I missed 2 already including last month’s 🙁 I’m really hoping to get back into regular blogging ( my apology to my blog friends who I haven’t have time to visit lately )..it wasn’t perfect, my canonigo; far from perfect actually hehehe; the meringue that I put in the loaf pan collapsed and the caramel was overcooked; good thing I only made it in small loaf pans so I have some leftover meringue that I baked free form and without a pan ala Ille Flottant.
This is very good, though the sauce is just too rich for me; a little goes a long way here
looks and taste like a deconstructed Brazo de Mercedes..yummy!
Canonigo
Ingredients
FOR CARAMEL:
- 1 cup Sugar
FOR MERINGUE:
- 8 pcs Eggs whites only
- ½ cup Caster Sugar very fine sugar
Instructions
FOR CARAMEL:
- Preheat oven to 325F degrees.
- Caramelize sugar in a heavy saucepan over low heat, then pour into 2 loaf pans.
- Grease the sides of the pan.
- Set aside.
FOR THE MERINGUE:
- Put egg whites in the bowl of the mixer and beat to soft peaks stage on high speed then gradually add sugar.
- Beat until stiff peaks form.
- Pour into the prepared loaf pans and bake in baine marie (put loaf pans into a baking pan then fill pan halfways with hot water).
- Bake for 30-40 minutes.
- Let cool for a few minutess before inverting into a serving platter.
FOR CUSTARD SAUCE:
- Combine all ingredients for the custard sauce in a heavy saucepan and cook over medium heat, stirring constantly until thick.
- Add rum, vanilla and butter / margerine.
- Pour over meringue.
♥ Have a nice day!! 🙂 ♥
