For the cake:
1 cup of butter or margarine
1 cup of sugar
3 eggs, separated
1 1/2 cups of cornstarch
For the filling:
2 tablespoons of cornstarch
1 cup of milk
3 tablespoons of sugar
3 egg yolks
1 teaspoon of vanilla extract
1 tablespoon of butter
For the topping:
1 cup of sugar
1/2 cup of water
2 egg whites
Chocolate cream to mix in
1/2 cup of sugar
2 tablespoons of cocoa powder
1/4 cup of milk
For the cake:
1 cup of butter or margarine
1 cup of sugar
3 eggs, separated
1 1/2 cups of cornstarch
For the filling:
2 tablespoons of cornstarch
1 cup of milk
3 tablespoons of sugar
3 egg yolks
1 teaspoon of vanilla extract
1 tablespoon of butter
For the topping:
1 cup of sugar
1/2 cup of water
2 egg whites
Chocolate cream to mix in
1/2 cup of sugar
2 tablespoons of cocoa powder
1/4 cup of milk
For the cake: Beat the butter or margarine with the sugar until creamy
Add the egg yolks and continue beating until smooth
Add the cornstarch and mix well
Beat the egg whites until stiff but not dry, then fold into the mixture
Bake in two 20cm round molds, preheated to 180°C for 30-40 minutes or until golden brown
Let cool completely
For the filling: Dissolve the cornstarch in a little milk and mix with the remaining milk, sugar, and egg yolks
Cook over low heat, stirring constantly, until thickened
Remove from heat, add vanilla extract and butter, and mix well
Fill the cake
For the topping: Combine the sugar and water in a saucepan and cook over medium heat, stirring constantly, until dissolved
Stop stirring and let boil for 1 minute or until syrupy
Beat the egg whites until stiff but not dry, then slowly pour the hot syrup into them while continuing to beat
Cover the cake with this topping
For the chocolate cream: Mix the sugar and cocoa powder in a saucepan and cook over low heat, stirring constantly, until combined
Remove from heat, add milk, and mix well
Pour over the cake
Let set at room temperature for 12 hours.