Ingredients:
- 4 eggs
- 3 cups of sugar (200ml cup measure)
- 2 tablespoons margarine
- 4 cups of flour
- 300 ml milk
- 1 tablespoon baking powder
Separate the egg whites and the yolks.
In the mixer, first beat the egg whites until stiff, then add the yolks and beat until light. Then, lower the mixer speed and add the sugar little by little, then the margarine and let it beat well.
Still at low speed, add the flour and the milk (alternating the two) add a little of the flour and the milk and repeat the process until it is finished. Finally, add the yeast, stir gently. Put the dough in a greased and floured pan (I used a 30x5cm pan). But if you’re going to cut it in 3 parts, I ADVISE YOU USE A 25x7cm pan, the quantity of dough is the same.
Take it to the preheated oven and bake it at 180 degrees for about 30 minutes. Do the toothpick test, if it comes out dry, the cake is baked.
LEMON MOUSSE
- 2 cans of condensed milk
- 2 boxes heavy cream without serum
- 3 squeezed lemons
Mix in a blender until consistent.
MAKE THE MOUSSE BEFORE BAKING THE CAKE TO GIVE IT TIME TO FREEZE.
ASSEMBLY
