For the sauce
3 cups of water
4 cups of sugar
3/4 cup of high-quality rum
For the dough
10 eggs (separated), 12 tablespoons of ring flour, 12 tablespoons of sugar, 2 tablespoons of wheat flour, 1 tablespoon of active dry yeast, 1 tablespoon of ground cardamom, and butter for greasing
For the sauce
3 cups of water
4 cups of sugar
3/4 cup of high-quality rum
For the dough
10 eggs (separated), 12 tablespoons of ring flour, 12 tablespoons of sugar, 2 tablespoons of wheat flour, 1 tablespoon of active dry yeast, 1 tablespoon of ground cardamom, and butter for greasing
Prepare the sauce
In a small pan, bring the water and sugar to a boil over medium heat, stirring constantly until dissolved
Remove from heat and add the rum
Let it cool
Prepare the dough
In an electric mixer, beat the egg whites until stiff peaks form
Add the yolks, wheat flour, ring flour, sugar, yeast, cardamom, and butter
Beat until well combined
Grease a 32 x 22 cm baking dish with butter and bake in a preheated moderate oven (180°C) for 20 minutes or until golden brown
Remove from oven and prick the dough with a toothpick
Pour the cooled sauce over the cake, cut it into 6.5 x 4.5 cm squares, and serve.
