Ingredients:
5 eggs
2 tea cups of sugar
2 tea cups of wheat flour
1 cup of hot milk tea with 1 tablespoon of unsalted margarine
1 tablespoon powdered yeast
Filling:
250g unsalted margarine at room temperature
1 can of condensed milk
1 box of whey-free cream
10 tablespoons full of nest milk
Cream filling:
1 can of condensed milk
2 measures of a can of cow’s milk
1 can of cream
3 sifted yolks
2 tablespoons of corn starch
Syrup Ingredient:
1 glass of coconut milk
1 glass of milk
2 tablespoons refined sugar
Roof:
1 box of whipped cream prepared according to package directions
white chocolate in pieces and strawberries for the filling and to decorate the cake.
Dough Preparation:
Whip the egg whites in a mixer.
Whisking constantly, add the yolks one by one.
Then gradually add the sugar and flour.
Lastly, put the hot milk with the margarine, stir slowly with a fouet and add the yeast.
Bake in a greased and floured baking dish, in a preheated medium oven (180ºC) for 45 minutes or until golden brown.
Preparation of Nest Milk Filling:
Beat the margarine and condensed milk in a mixer.
Keep hitting and add the nest milk.
Turn off the mixer, add the cream and stir.
Place to freeze for about 15 minutes.
Preparing the Cream Filling:
Take the condensed milk, milk, yolks and starch to the fire until it thickens.
After ready and cold, add the cream of milk.
Reserve.
Syrup Preparation:
1. Mix all the ingredients for the syrup and set aside.
Assembly:
Alternate the layers of cake drizzled with syrup and the fillings, plus chopped strawberries. Place strawberries around the glass to serve as decoration.
Finish with frosting and decorate with strawberries and white chocolate zest.
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