4 kg of wheat flour
1.5 kg of unsalted butter
115 g of baking soda
1 liter of water
10 g of yellow food coloring
Filling
2 kg of refined sugar
Juice of 4 lime wedges
Zest of 1 lime
Melted butter and flour for greasing the molds (yields 3 medium-sized cakes)
4 kg of wheat flour
1.5 kg of unsalted butter
115 g of baking soda
1 liter of water
10 g of yellow food coloring
Filling
2 kg of refined sugar
Juice of 4 lime wedges
Zest of 1 lime
Melted butter and flour for greasing the molds (yields 3 medium-sized cakes)
Grease and dust the molds. Reserve
Preheat the oven to 180°C
Melt the butter in a bain-marie
Dissolve the yellow food coloring and baking soda in a little water
Place the flour in a large, shallow dish and drizzle the melted butter into the center
Mix delicately
Add the water with the baking soda and yellow food coloring and knead until you obtain a smooth and even dough
Stretch the dough and spread it evenly in the molds
Use a fork to make small holes all over the surface of the dough to prevent it from puffing up while baking (15 minutes in the oven)
Mix the sugar, water, and lime juice until it reaches the consistency of syrup and add the zest to the filling
Let it cool
Spread the filling over one of the baked cakes, place another on top, press down firmly, and cut.
