Ingredients

For the mass:

• 6 Eggs
• 250 gr. Of flour
• 40 gr. of sugar
• 1 bag of vanilla sugar
• 1 tsp. baking powder
• Juice of half a lemon
• Grated coconut to taste

For the pastry cream:

• 500 ml of milk
• 2 eggs
• 60 gr. cornstarch
• 35 gr. of Manteca
• 70 gr. of sugar
• 1 bag of vanilla sugar or a few drops of vanilla essence

Preparation

1. We start by mixing the yolks with the sugar. Then, we add the flour, previously mixed with the baking powder.
2. Add the lemon juice and, finally, the beaten egg whites.
3. We put it in the oven in a previously buttered and floured mold.
4. For the cream, we heat the milk and add the cornstarch. We add sugar and stir well.
5. Once it thickens, add the yolks and vanilla, always stirring.
6. When the cake is ready, cut it in the middle and fill with the pastry cream. We cover it completely, even the sides.
7. To finish, sprinkle with grated coconut.

Tips:

• Creaminess: When making the cream, cook over medium heat and mix constantly to achieve a perfect consistency.
• Filling: Make sure the cream is just right, neither too liquid nor too thick, so that it fits perfectly between the layers.
• Snow whites: Make sure the bowl is clean and dry to achieve perfect snow whites.
• Refrigeration: After assembling your cake, leave it in the refrigerator for a while before serving. Thus, the cream settles and the sponge cake softens a little.

Ready, with these tips and this recipe, I assure you that you will prepare a dream cake. Let’s cook and enjoy every bite!