Mixture:
2 egg yolks
1/2 cup (ch) of unsalted butter, softened
1 cup (ch) of granulated sugar
1 pinch of salt
1 cup (ch) of heavy cream
1 tablespoon of baking powder
3 and 1/2 cups (ch) of all-purpose flour
Glaze:
2 cans of condensed milk
Lemon juice from 8 lemons
Frosting:
2 egg whites
2 and 1/2 cups (ch) of granulated sugar
Mixture:
2 egg yolks
1/2 cup (ch) of unsalted butter, softened
1 cup (ch) of granulated sugar
1 pinch of salt
1 cup (ch) of heavy cream
1 tablespoon of baking powder
3 and 1/2 cups (ch) of all-purpose flour
Glaze:
2 cans of condensed milk
Lemon juice from 8 lemons
Frosting:
2 egg whites
2 and 1/2 cups (ch) of granulated sugar
Mixture:
Place the egg yolks, butter, and granulated sugar in a bowl
Mix until smooth
Add the salt, heavy cream, baking powder, and flour
Mix until just combined
Beat the mixture with a whisk until it becomes light and fluffy
Grease a cake pan and dust with flour
Bake for 5 minutes at medium heat
Glaze:
In a bowl, combine the condensed milk and lemon juice
Mix until smooth
Set aside
Frosting:
In a saucepan, mix together the egg whites and granulated sugar
Cook over low heat until it becomes light and fluffy
Beat the mixture in a blender until stiff peaks form
Assembly:
Place the glaze on top of the cake, then sprinkle with frosting
Bake for 15 minutes at medium heat
Serve chilled.
