For the cake: Take 4 cups of wheat flour, 3 cups of sugar, 7 teaspoons of active dry yeast, 1 cup of unsalted butter or margarine at room temperature, 2 cups of milk, 2 teaspoons of vanilla extract, and 6 eggs.
For the filling: Combine 1 can of condensed milk and 1 1/2 cups of heavy cream or whipping cream. Add 3 tablespoons of cornstarch dissolved in water and cook over low heat, stirring constantly until thickened. Let cool and mix with chopped nuts.
For the glaze: Beat egg whites until they begin to form soft peaks and gradually add confectioners' sugar, beating continuously until a shiny and creamy glaze forms.
For the cake: Take 4 cups of wheat flour, 3 cups of sugar, 7 teaspoons of active dry yeast, 1 cup of unsalted butter or margarine at room temperature, 2 cups of milk, 2 teaspoons of vanilla extract, and 6 eggs.
For the filling: Combine 1 can of condensed milk and 1 1/2 cups of heavy cream or whipping cream. Add 3 tablespoons of cornstarch dissolved in water and cook over low heat, stirring constantly until thickened. Let cool and mix with chopped nuts.
For the glaze: Beat egg whites until they begin to form soft peaks and gradually add confectioners' sugar, beating continuously until a shiny and creamy glaze forms.
For the cake: Preheat the oven to moderate temperature (180°F)
Grease and flour two 30x45cm baking pans
In a large mixing bowl, combine all ingredients except for the eggs
Beat with an electric mixer on low speed for 1/2 minute, scraping down the sides of the bowl
Beat for 3 minutes on high speed, scraping down the sides of the bowl occasionally
Pour into prepared pans and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean
Let cool slightly and remove from pans
Repeat the process two more times, dividing the dough between two smaller pans (23x35cm) for the second and third batches
For the filling: In a saucepan, combine condensed milk and heavy cream or whipping cream
Add dissolved cornstarch and cook over low heat, stirring constantly until thickened
Let cool and mix with chopped nuts
For the glaze: Beat egg whites until they begin to form soft peaks and gradually add confectioners' sugar, beating continuously until a shiny and creamy glaze forms
To assemble the cake: Fill each cake layer with some of the filling, stacking them on top of one another
Top with remaining filling and decorate as desired.
