Sponge Cake:
3 tablets of biological yeast
2 tablespoons of wheat flour
3 tablespoons of warm water
3 tablespoons of sweetened condensed milk.
Dough:
200g of margarine
1 can of sweetened condensed milk (less than 3 tablespoons)
5 eggs
1 tablespoon of salt
1 tablespoon of grated lemon rind
900g of wheat flour
1 egg yolk beaten with milk to brush
Sponge Cake:
3 tablets of biological yeast
2 tablespoons of wheat flour
3 tablespoons of warm water
3 tablespoons of sweetened condensed milk.
Dough:
200g of margarine
1 can of sweetened condensed milk (less than 3 tablespoons)
5 eggs
1 tablespoon of salt
1 tablespoon of grated lemon rind
900g of wheat flour
1 egg yolk beaten with milk to brush
Sponge Cake:
In a bowl, crumble the yeast, add the flour, water, and sweetened condensed milk
Mix well
Cover and let it rise until it doubles in volume, for 30 minutes
Dough:
Beat the margarine well and let it sit
Add the sweetened condensed milk and continue beating until it becomes smooth. Reserve
Beat the eggs until they form a soft foam, add the salt, lemon rind, and mix with the sponge cake that has risen
Add 3 scoops of flour and mix
Join the reserved cream and add another 3 scoops of flour
Cover and let it rest for two hours
Aquatic the oven at 180°C
Dust a smooth surface with flour and work the dough with circular movements, adding the remaining flour
Open the dough to form a rectangle, spread the chosen filling and roll like a roulade
Cut into three pieces and place in molds of 500g each
Let it rise for an hour, brush with egg yolk mixed with milk, and bake for 5 minutes
Reduce temperature to 150°C and bake for about an hour.
