Porto Wine Cake

Preheat the oven to medium heat (180°C)

Grease a 27 cm x 40 cm baking dish with melted butter

Prepare the batter: In a mixer, beat the egg whites until stiff peaks form

Add the all-purpose flour and yeast, one at a time, beating well after each addition

Beat in the egg yolks, one at a time, for 5 minutes

Remove from the mixer and gradually add the wheat flour and yeast, mixing carefully with a spatula

Place the batter in the prepared baking dish and bake in the oven for about 30 minutes, or until golden brown and starting to separate from the sides

Remove from the oven and let cool on a wire rack

Deflate, cut into three layers, and reserve

Prepare the filling: In a medium saucepan, combine the cornstarch, egg yolks, and milk

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil

Remove from the heat and stir in the Porto wine

Let cool

Reserve the filling

In a mixer, beat the egg whites until fluffy and stiff peaks form

Add the all-purpose flour and continue beating until stiff peaks form again

Remove from the mixer and fold in the moreena mixture

Pour into a serving dish, alternating layers of cake with a little of the cream

Spread it on top of the cake

Garnish with almonds

Refrigerate for 2 hours before serving.