Borrachitos de amor


Of the cakes

• ¾ cup of salted butter

• 1 cup of sugar

• 5 yolks and 5 whites

• The zest of a lemon

• 1 and 2/3 cup self-rising flour

• 1 teaspoon of baking powder

• ½ cup of milk

• ¼ cup of water

• ¼ cup of sugar

• ½ cup of rum

• 1 tablespoon of butter to butter the mold

• 1 tablespoon of flour to flour the mold

• Colorful candies to decorate 

From the custard cream

• 4 egg yolks

• 3 cups of milk

• 1 cup of sugar

• 7 tablespoons of cornstarch

• The zest of 1 lemon

• ½ teaspoon of salt

• 1 tablespoon butter

• ½ teaspoon of vanilla essence

Swiss meringue

• 3 egg whites

• 1 cup of sugar 


Of the cakes

Preheat the oven to 350 F. In a bowl we place the butter and beat with an electric mixer at high speed for approximately 10 minutes until creamy. Lower the speed, add the sugar and continue beating at high speed for 3 more minutes. Little by little we are adding the egg yolks and the lemon zest, continuing to beat for two minutes.

Sift the flour together with the baking powder and pour into the mixture at low speed, alternating with the milk until everything is well mixed and set aside. In another bowl, beat the egg whites until they form peaks and join with the previous mixture in an enveloping way with a rubber spatula.

Finally, we put the mixture in the individual molds with saucers, bake for 20 minutes and let cool.

While our cakes are cooling, we can prepare the light syrup to bathe them, for this we bring a quarter cup of sugar and a quarter cup of water to a boil and once the sugar is completely dissolved and large bubbles are created, we remove off the heat and add half a cup of rum. Let cool and reserve.

From the custard cream

In a pot we place the yolks, milk, sugar, cornstarch, lemon zest, salt and mix with a wire whisk. We bring the mixture to a simmer and without stopping stirring it cooks until thick. Remove from the heat and, finally, add the butter and vanilla essence. We let cool before using.

Swiss meringue

We cook the egg whites in a double boiler together with the sugar, during this cooking we are going to constantly beat with a wire whisk, it is very important not to stop beating. Once all the sugar is dissolved, remove from the heat and, with an electric mixer, continue beating until the bowl goes back to room temperature and firm peaks can form with the whites.

Assemblage of the drunk of love

With a small knife we ​​remove a part of the center of the cake, with a brush we wet them with the rum syrup and fill with the pastry cream (we can use a spoon or simply a sleeve to inject the filling in the center of the cake), and with a sleeve and nozzle of our preference we decorate the cakes with the Swiss meringue one by one. We sprinkle the sprinkles to decorate and our drunks will be ready.


To make this recipe you need a mold for individual cakes and cups that can be bought in pastry shops. The use of rum syrup is optional in case the little ones in the house also want to consume them.