In a refrigerated form, place 1 large can of apricots (without pits) with 1/4 cup of syrup on top, spread 1 can of whipped cream well mixed with the whey. Beat 3 egg whites until stiff, then add 6 tablespoons of sugar and beat until firm. With 1 tablespoon, spoon portions over the cake. Place in a preheated oven at high temperature until the meringue browns slightly. Remove from oven, let cool and serve with this sauce: heat 2 cups of milk, add 3 egg yolks beaten with 4 tablespoons of sugar, then mixed with a little hot milk. Cook while stirring until thickened to a slight boil, but do not allow it to boil. After cooling, place the sauce over the cake and serve. If you prefer, you can prepare this dessert with 2 cans of whipped cream. It will be even richer. Another option is to use fresh heavy cream (2 cups) beaten well.
In a refrigerated form, place 1 large can of apricots (without pits) with 1/4 cup of syrup on top, spread 1 can of whipped cream well mixed with the whey. Beat 3 egg whites until stiff, then add 6 tablespoons of sugar and beat until firm. With 1 tablespoon, spoon portions over the cake. Place in a preheated oven at high temperature until the meringue browns slightly. Remove from oven, let cool and serve with this sauce: heat 2 cups of milk, add 3 egg yolks beaten with 4 tablespoons of sugar, then mixed with a little hot milk. Cook while stirring until thickened to a slight boil, but do not allow it to boil. After cooling, place the sauce over the cake and serve. If you prefer, you can prepare this dessert with 2 cans of whipped cream. It will be even richer. Another option is to use fresh heavy cream (2 cups) beaten well.
