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1
After the cake is baked, wrap layers seperately in waxed paper and store it for 2 days.
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2
Preheat oven to 325u00b0F.
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3
Mix the wine and water with 2 tablespoons sugar.
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4
Pour mixture on both layers of the cake.
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5
In heavy saucepan, over medium, bring milk and butter to a boil.
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6
In a small bowl, combine the flour and remaining sugar, mixing thoroughly, then add to pan to make the cream sauce.
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7
Stir in vanilla or any other falvoring you would prefer.
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8
Cool for 5 minutes then add the egg yolks; stir well.
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9
Cook for 5 minutes, being very careful not to let boil or even simmer, stirring while it thickens.
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10
Allow the custard to cool completely, then spread on top of the bottom layer of cake.
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11
Cover with the top layer of cake.
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12
Whip the egg whites until stiff; gradually add sugar for meringue, beating to stiff peaks again.
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13
Spread the meringue on top of the cake, bake until meringue browns (15 minutes).
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14
Serve warm or cold.
