Dough
"2 cups of wheat flour"
"1 cup of sugar"
"1/2 tablespoon of baking powder"
6 eggs
Filling
"2 cups of milk"
"1 cup of candied fruit, finely chopped"
"2/3 cup of sugar"
"4 tablespoons of cornstarch"
"1 teaspoon of vanilla extract"
4 egg yolks, beaten
Topping
"1 cup of fresh whipped cream"
2 tablespoons of sugar
To moisten
"1/4 cup of water"
2 tablespoons of orange liqueur
Dough
"2 cups of wheat flour"
"1 cup of sugar"
"1/2 tablespoon of baking powder"
6 eggs
Filling
"2 cups of milk"
"1 cup of candied fruit, finely chopped"
"2/3 cup of sugar"
"4 tablespoons of cornstarch"
"1 teaspoon of vanilla extract"
4 egg yolks, beaten
Topping
"1 cup of fresh whipped cream"
2 tablespoons of sugar
To moisten
"1/4 cup of water"
2 tablespoons of orange liqueur
Dough
Preheat the oven to high heat and grease a mold with butter
In a mixer, beat the eggs well
Add the sugar and beat until smooth
Add the flour and baking powder and mix delicately
Pour into the mold and bake for 30 minutes
Unmold when cooled
Filling
Cook the cornstarch, sugar, milk, and egg yolks over high heat, stirring constantly, until thickened
Remove from heat and add vanilla extract and candied fruit
Cover with plastic wrap and let cool
Assembly
Cut the cake into three layers. Reserve
Mix the liqueur with water and moisten one layer of the cake with half the mixture
Top with half the whipped cream
Place another layer on top, moisten again, and top with the remaining whipped cream and third layer of cake
Topping
Beat the whipped cream adding sugar gradually until stiff peaks form
Spread over the cake
Chill in the refrigerator for 1 hour before serving.
