Massa: 4 eggs, 2 cups all-purpose flour, 2 cups milk, 2 1/2 cups bread crumbs, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/4 cup orange juice to moisten the cake.
Musse: 1 can sweetened condensed milk, 1/2 lemon juice, 1/2 can heavy cream without serum, 1 envelope unflavored gelatin, 200 grams strawberries washed and chopped, Confectioner's sugar.
Massa: 4 eggs, 2 cups all-purpose flour, 2 cups milk, 2 1/2 cups bread crumbs, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/4 cup orange juice to moisten the cake.
Musse: 1 can sweetened condensed milk, 1/2 lemon juice, 1/2 can heavy cream without serum, 1 envelope unflavored gelatin, 200 grams strawberries washed and chopped, Confectioner's sugar.
Massa: Preheat the oven to 350°F
Beat egg whites until fluffy, then add yolks one at a time, beating continuously
Add flour, milk, cornstarch, baking powder, and orange juice
Pour into a 25 cm diameter greased mold
Bake for 45 minutes
Musse: In a blender or food processor, beat sweetened condensed milk, lemon juice, heavy cream, and gelatin until well combined
Fold in chopped strawberries
Place the mixture in a separate container
Montagem: Cut off the top of the cake, reserving it
Remove the inside of the cake, leaving 3 cm of border
Brush with orange juice and fill with mousse
Refrigerate for two hours before serving.
