150 g of butter at room temperature
1 cup (ch) of sugar
3 eggs
2 tablespoons (ch) of grated orange peel
1/2 cup (ch) of orange juice
1/2 cup (ch) of cake flour
1 cup (ch) of all-purpose flour
1 tablespoon (over-the-counter) of baking powder
1 cup (ch) of ground walnuts
1 teaspoon grated lemon zest
Filling and topping
1 carton of heavy cream
1 can of sweetened condensed milk (400 g)
1 cup (ch) of ground walnuts
150 g of butter at room temperature
1 cup (ch) of sugar
3 eggs
2 tablespoons (ch) of grated orange peel
1/2 cup (ch) of orange juice
1/2 cup (ch) of cake flour
1 cup (ch) of all-purpose flour
1 tablespoon (over-the-counter) of baking powder
1 cup (ch) of ground walnuts
1 teaspoon grated lemon zest
Filling and topping
1 carton of heavy cream
1 can of sweetened condensed milk (400 g)
1 cup (ch) of ground walnuts
In a mixer, beat the butter, sugar, and eggs
Add the orange peel and juice
Without stopping to beat, add the cake flour and all-purpose flour
Remove from the mixer, mix in the baking powder, ground walnuts, and grated lemon zest
Beat the whites until snow-like and fold into the mixture, mixing delicately
Place the dough in a 22 cm diameter greased and floured pie dish and bake for approximately 40 minutes or until golden brown
Let cool and unmold
Filling and topping
In a mixer, beat the heavy cream and sweetened condensed milk
Mix in the ground walnuts and reserve
Cut the cake into three parts, fill, and cover
Decorate to taste.
