For the dough
6 eggs (separated whites and yolks)
2 cups of sugar
3 1/2 tablespoons of baking powder
3 cups of all-purpose flour
1 cup of orange juice or milk
For the filling
1 can of condensed milk cooked
1/2 cup of coconut milk
1/2 cup of cow's milk
For the glaze
1 1/2 cups of sugar
1/2 cup of water
3 egg whites
For the dough
6 eggs (separated whites and yolks)
2 cups of sugar
3 1/2 tablespoons of baking powder
3 cups of all-purpose flour
1 cup of orange juice or milk
For the filling
1 can of condensed milk cooked
1/2 cup of coconut milk
1/2 cup of cow's milk
For the glaze
1 1/2 cups of sugar
1/2 cup of water
3 egg whites
Preheat the oven to medium (180°C)
Grease a baking dish of 30 cm x 45 cm and reserve
Prepare the dough: beat the egg whites until fluffy and add the sugar, beating constantly
Add the yolks one by one and beat until well combined
Add the flour and baking powder, alternating with orange juice or milk
Mix slowly
Pour the dough into the prepared dish and bake for 45 minutes or until golden brown, or until a toothpick inserted does not leave an imprint
Remove from the oven and unmold
Cut into two layers using a paper mold
Prepare the filling: cook the condensed milk in a saucepan under pressure for 40 minutes, starting from the moment it boils
Remove from heat and let cool
Beat the sweetened condensed milk with a spoon until smooth. Reserve
In a saucepan, boil the cow's milk and coconut milk
Remove from heat and soak two cake layers
Place one layer on a large plate and spread the sweetened condensed milk on top
Cover with the second layer and reserve
Prepare the glaze: in a saucepan, bring the water and sugar to a boil without stirring until it reaches the thread stage
Beat the egg whites until fluffy and add the hot syrup slowly, beating constantly until the mixture cools and forms stiff peaks
Spread the glaze over the cake and, if desired, decorate with confectioner's sac.
