5 egg whites
1 cup of butter, softened
1 cup of warm milk
2 cups of granulated sugar
2 cups of all-purpose flour
1 cup of lemon flour
1/2 teaspoon of active dry yeast
1 tablespoon of vanilla extract
For the filling:
2 cups of raspberry gelatin
For decoration:
250 grams of whipped cream
10 raspberry slices
Accessory:
A medium-sized rectangular mold (20 cm x 30 cm) greased with butter and dusted with all-purpose flour
5 egg whites
1 cup of butter, softened
1 cup of warm milk
2 cups of granulated sugar
2 cups of all-purpose flour
1 cup of lemon flour
1/2 teaspoon of active dry yeast
1 tablespoon of vanilla extract
For the filling:
2 cups of raspberry gelatin
For decoration:
250 grams of whipped cream
10 raspberry slices
Accessory:
A medium-sized rectangular mold (20 cm x 30 cm) greased with butter and dusted with all-purpose flour
1 Beat the egg whites until stiff peaks form
Refrigerate
2 Preheat the oven to a medium temperature
3 In a mixer, beat the butter, milk, and granulated sugar for five minutes
4 Without beating, mix in the all-purpose flour, lemon flour, yeast, and vanilla extract
Add the egg whites and fold gently until all ingredients are incorporated
5 Place the batter in the mold and bake at a medium temperature until a toothpick comes out clean
Let it cool and remove from the mold
Cut the cake into four layers
Fill with raspberry gelatin, top with whipped cream, and decorate with raspberry slices.
