One cup of hot water
One cup of chopped tamarinds
Half cup of all-purpose flour, sifted
One teaspoon of baking soda, special for cooking
One-fourth teaspoon of salt
One cup of chopped nuts (can also use cashews or hazelnuts)
One egg
One cup of sugar
One tablespoon of melted butter
One-half teaspoon of vanilla
Sauce
One egg, separated into yolk and white
Three-fourths cup of confectioner's sugar
One-eighth teaspoon of salt
Half cup of whipped cream
Three tablespoons of brandy
One cup of hot water
One cup of chopped tamarinds
Half cup of all-purpose flour, sifted
One teaspoon of baking soda, special for cooking
One-fourth teaspoon of salt
One cup of chopped nuts (can also use cashews or hazelnuts)
One egg
One cup of sugar
One tablespoon of melted butter
One-half teaspoon of vanilla
Sauce
One egg, separated into yolk and white
Three-fourths cup of confectioner's sugar
One-eighth teaspoon of salt
Half cup of whipped cream
Three tablespoons of brandy
Pour the hot water over the tamarinds
Sift together the flour, baking soda, and salt; add the nuts
Beat the egg, add the sugar and continue beating
Add the melted butter and vanilla
Add the mixture of tamarinds and flour with nuts
Pour into a greased rectangular mold and bake in a slow oven for 1 hour and 15 minutes
Serve warm or cold with the following sauce:
Beat the egg whites until stiff; add the sugar gradually and beat until firm
Add the salt, yolk, and continue beating; carefully add the whipped cream and brandy
Refrigerate for 1 hour and 3/4 cups of sauce.
