4 eggs
6 tablespoons of sugar
6 tablespoons of all-purpose flour
1 tablespoon of active dry yeast
Filling
500g of guava paste
3 tablespoons of rum
Batter
1 cup of whole milk, to the quarter mark of a teacup (cup)
1 tablespoon of rum
Topcoat
2 packages of cream cheese (300g each)
1 can of heavy cream
1 cup of sugar
4 eggs
6 tablespoons of sugar
6 tablespoons of all-purpose flour
1 tablespoon of active dry yeast
Filling
500g of guava paste
3 tablespoons of rum
Batter
1 cup of whole milk, to the quarter mark of a teacup (cup)
1 tablespoon of rum
Topcoat
2 packages of cream cheese (300g each)
1 can of heavy cream
1 cup of sugar
Beat the egg whites until fluffy and add the sugar and yolks, one at a time
Mix together the flour and yeast
Pour the batter into a greased and floured 24cm-diameter pan
Bake at 200°C for 30 minutes or until a toothpick comes out clean
Filling
Softened guava paste with rum in a double boiler
Mix well and let cool
Batter
Combine the ingredients and reserve
Assembly
Cut the cake into three disks, soak with the batter, fill, and refrigerate for 2 hours
Topcoat
Mix the cream cheese mixture until smooth and refrigerate for 30 minutes before applying
Fill the cake and decorate with small guava slices.
