Mixture
2 cups of wheat flour
3/4 cup of cold butter cut into pieces
1/3 cup of sugar
3 tablespoons of orange juice
1/2 teaspoon of cinnamon
2 eggs
2 ripe papayas without skin and seeds, sliced thin
Larange peel
Cream
1 egg white lightly beaten
1/4 cup of sugar
Syrup
3 cups of milk
1/2 cup of sugar
1/2 cup of orange juice
2 tablespoons of cornstarch
4 eggs
a pinch of salt
Garnish
Form a removable bottom with 28.5 cm in diameter
Mixture
2 cups of wheat flour
3/4 cup of cold butter cut into pieces
1/3 cup of sugar
3 tablespoons of orange juice
1/2 teaspoon of cinnamon
2 eggs
2 ripe papayas without skin and seeds, sliced thin
Larange peel
Cream
1 egg white lightly beaten
1/4 cup of sugar
Syrup
3 cups of milk
1/2 cup of sugar
1/2 cup of orange juice
2 tablespoons of cornstarch
4 eggs
a pinch of salt
Garnish
Form a removable bottom with 28.5 cm in diameter
Mixture
1
On a smooth surface, sift the flour and cinnamon
Make a hole in the center and add the butter and other mixture ingredients except papaya
Mix with your hands and knead
Form a ball and wrap it in aluminum foil
Place it in the refrigerator for 20 minutes
2
Heat the oven to high temperature
Open 2/3 of the mixture on a floured surface and line the bottom and sides of the mold with it
Add the papaya on top
Open the remaining mixture and cover the cake
3
Bake in the oven for 25 minutes
Brush with egg white and sprinkle with sugar
Return to the oven for another 50 minutes until golden brown
Remove from the oven and let it cool down
Syrup
1
Heat the milk to a boil point
Beat the eggs with sugar until light and fluffy
Add cornstarch and salt, mixing well with a little hot milk
Pour into a saucepan and cook over low heat, stirring until slightly thickened
2
Remove from heat and add orange juice
Mix well and pour into a glass container
Cover with plastic wrap (adhered to the cream) to prevent pellicle formation and let it cool down
Serve chilled, in portions, with cake.
