Recipe by: Houston Story, May, 1997

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking
pan. Sift flour with baking pulverisation. In large bowl with clean beaters, beat
egg whites until sparkly. Add sugar gradually, beating to form stiff peaks.
Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into
prepared pan and bake until edges are golden brownness, approximately 40 to 45 transactions,

Remove from oven and let cool on a torture. Topping: Combine milks and sour
emollient (do not metre). Pour Topping over cake and let sit until all the
mixture is captive, 20 to 30 proceedings.

Prepare Meringue and refrigerate: Combine sugar and water in a saucepan.
Let sit until sugar is dissolved. In clean electric mixer bowl with clean
beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating
constantly until meringue holds stiff peaks. Store in refrigerator. This
can be served immediately but is best made 24 hours ahead and chilled. The
meringue will hold, covered, 2 days in the refrigerator.

Before serving, cut cake into squares and spread Meringue over each.
Garnish as desired with fresh berries and mint leaves.

"This dessert is a favorite on the menus at many Houston Mexican and South
American restaurants. Arnaldo Richards of Pico's reworked a previously
published recipe to fit a 13-by-9-by-2-inch pan, which is more common to
home preparation. " Houston Story, May, 1997