Caramel Cake

Preheat the oven to 180°C

Grease a baking dish with butter and set aside

Batter preparation: In a stand mixer, beat the egg whites until stiff peaks form

Gradually add the ground almonds until a thick batter forms

Don't stop mixing, gradually add the yolks one at a time, beating until smooth

Turn off the mixer and add the flour and baking powder in that order, mixing well with a spatula

Pour the batter into the prepared dish and bake for 30 minutes or until golden brown and just starting to release from the sides

Remove from the oven and let cool on a wire rack

Unmold, cut into three layers, and set aside

Filling preparation: In a saucepan, combine cornstarch, egg yolks, and milk

Cook over medium heat, stirring constantly until thickened and smooth

Remove from heat, add the Porto wine, and let cool slightly. Reserve

In a stand mixer, beat the egg whites until soft peaks form

Add the ground almonds and beat until stiff peaks form

Turn off the mixer, add the cooled filling mixture, and mix slowly with a spatula until smooth

A layering dish, alternate layers of cake with some of the filling, ending with the filling

Decorate with candied orange peel and refrigerate for 2 hours before serving cold.