4 eggs
2 cups (chopped) of sugar
1/2 cup of lemon juice
1/2 cup of water
2 cups of all-purpose flour
1 tablespoon of baking powder
Salt to taste
Rum (optional)
Cream
1/2 can of condensed milk
1/2 can of cream de leite without serum
1 can of whole milk
1 tablespoon of cornstarch
2 egg whites
1/2 cup of lemon juice
Mousse
1/2 can of condensed milk
1/2 can of cream de leite without serum
1/2 cup of lemon juice
2 tablespoons of cold water
1 tablespoon of gelatin dissolved in 4 tablespoons of cold water
4 eggs
2 cups (chopped) of sugar
1/2 cup of lemon juice
1/2 cup of water
2 cups of all-purpose flour
1 tablespoon of baking powder
Salt to taste
Rum (optional)
Cream
1/2 can of condensed milk
1/2 can of cream de leite without serum
1 can of whole milk
1 tablespoon of cornstarch
2 egg whites
1/2 cup of lemon juice
Mousse
1/2 can of condensed milk
1/2 can of cream de leite without serum
1/2 cup of lemon juice
2 tablespoons of cold water
1 tablespoon of gelatin dissolved in 4 tablespoons of cold water
1
Beat the eggs with sugar and add the lemon juice, water, and dry ingredients mixed together
Place in a medium oven for 30 minutes
Unmold, cut the mass with a ring cutter and cut it horizontally into two parts
2
Make the cream: heat all items (except the lemon juice) and mix until a cream forms
Let cool and add the lemon juice
3
Make the mousse: mix the condensed milk, cream de leite, and lemon juice
Then, add the egg whites and gelatin
4
Assemble the cake: mix the cream with the moistened mass and rum (optional)
Place in the refrigerator for 3 hours and decorate as desired.
