For the dough: Mix 500g of butter with 2 teaspoons of salt, 8 large egg yolks, and 4 large eggs. Add 4 cups of all-purpose flour, 3 tablespoons of baking powder, 2 tablespoons of vanilla extract, 1/2 cup of milk, and rind of 1 lemon.
For the filling: Mix 4 cups of condensed milk with 3 cups of ground walnuts, 1 cup of milk, and a pinch of salt.
For the glaze: Beat 2 egg whites until stiff peaks form. Gradually add 2 cups of confectioner's sugar and beat until smooth.
For the dough: Mix 500g of butter with 2 teaspoons of salt, 8 large egg yolks, and 4 large eggs. Add 4 cups of all-purpose flour, 3 tablespoons of baking powder, 2 tablespoons of vanilla extract, 1/2 cup of milk, and rind of 1 lemon.
For the filling: Mix 4 cups of condensed milk with 3 cups of ground walnuts, 1 cup of milk, and a pinch of salt.
For the glaze: Beat 2 egg whites until stiff peaks form. Gradually add 2 cups of confectioner's sugar and beat until smooth.
Prepare the dough: Beat the butter with an electric mixer at high speed for 1 minute
Add the egg yolks one at a time, beating well after each addition
Beat in the eggs, then reduce the speed and add the flour, baking powder, vanilla extract, milk, and lemon rind
Mix until just combined
Beat in the egg whites until stiff peaks form
Divide the dough into two parts and mix one part with the egg whites
Fold the mixture together gently
Distribute the dough evenly between two greased and floured 9-inch round cake pans
Bake at moderate heat (180°C) for 30 minutes, or until a toothpick inserted into the center comes out clean
Let the cakes cool in the pans for 5 minutes before removing them from the oven
Let the cakes cool completely on wire racks
While the cakes are cooling, prepare the filling: In a large saucepan, combine all the ingredients and cook over low heat, stirring constantly, until the mixture thickens and forms a smooth paste
Let the filling cool to room temperature
Cut each cake in half horizontally and fill with the cooled filling
Assemble the cake by placing one of the cakes on top of the other, then place them in an ungreased 9-inch round springform pan or a large serving plate
Cover with plastic wrap and let sit at room temperature for 24 hours
No need to refrigerate
Remove the plastic wrap and place the cake on a wire rack over a sheet pan to catch any drips
Let the glaze set before decorating the cake
Prepare the glaze: Beat the egg whites until stiff peaks form, then gradually add confectioner's sugar, beating until smooth
Add 1-2 tablespoons of lemon juice and beat until combined
Distribute the glaze evenly over the top of the cake using an offset spatula or knife
Let set for a few minutes before decorating with walnuts, if desired.
