4 tablespoons of butter
3 cups of sugar
4 eggs
1 3/4 cups of milk
4 cups of all-purpose flour
2 1/2 tablespoons of baking powder
Fillling: Your preferred gelatin or caramel sauce
Glaze:
5 boxes of powdered confectioner's sugar
4 tablespoons of butter
3 cups of sugar
4 eggs
1 3/4 cups of milk
4 cups of all-purpose flour
2 1/2 tablespoons of baking powder
Fillling: Your preferred gelatin or caramel sauce
Glaze:
5 boxes of powdered confectioner's sugar
Beat the butter with the sugar
Add the eggs and beat well
Gradually add the flour, baking powder, and milk, alternating between them
Beat well
You need to make 1 recipe for each 30 cm diameter mold
One recipe for two 25 cm diameter molds
One recipe for two 20 cm diameter molds
You must make 4 recipes
Filling and glaze
Beat the egg whites until stiff and gradually add the powdered confectioner's sugar, beating until it forms a spreadable consistency
Distribute among the 3 cakes
Use powdered confectioner's sugar to sprinkle on top
Assembling the cakes
Spread gelatin or caramel sauce over each cake
Cover with another cake of the same size and spread, top, with glaze
To finish, sprinkle powdered confectioner's sugar on the surface.
