6 eggs
3/4 cup of sugar
1 1/2 cups of all-purpose flour
1/2 teaspoon of active dry yeast
Butter for greasing
For the filling
2 cups of fresh ricotta cheese passed through a sieve
1 cup of fresh heavy cream
1 cup of guava pulp without seeds
1 cup of sugar
1 envelope of unflavored white gelatin
Confectioner's sugar to dust
6 eggs
3/4 cup of sugar
1 1/2 cups of all-purpose flour
1/2 teaspoon of active dry yeast
Butter for greasing
For the filling
2 cups of fresh ricotta cheese passed through a sieve
1 cup of fresh heavy cream
1 cup of guava pulp without seeds
1 cup of sugar
1 envelope of unflavored white gelatin
Confectioner's sugar to dust
In a mixer, beat the eggs until they double in volume
Add the sugar and beat for another minute
Gradually add the flour and yeast over the mixture and mix well
Line the bottoms of two 24 cm diameter pans with parchment paper
Grease the paper and sides of the pans with butter, pour in the batter and bake in a moderate oven (180°C) preheated to 25 minutes
Prepare the filling
Mix the ricotta cheese, heavy cream, guava pulp, and sugar
At one end, dissolve the gelatin and blend it in a blender with the cream
Unmold the batters, place one of them in an opening pan of 24 cm diameter, and cover with the filling
Refrigerate until firm and unmold
Cut the other batter into cubes and sprinkle over the chilled cake
Dust with confectioner's sugar and serve.
