Ingredients
Flour1 Cup
Sugar0.5 Cup- Eggs4 Pieces
Vanilla1 Teaspoon
Baking Powder2 Teaspoons
Cornstarch2 Tablespoons
Sweetened condensed milk150 Grams- Cornstarch3 Tablespoons
Milk Powder4 Tablespoons- Ready Cream1 Cup
- Eggs2 Pieces
- Vanilla1 Teaspoon
Water0.5 Liter
Steps
- 1
To prepare the cake, beat the egg whites in a mixer or with a hand whisk until creamy.
5 minRequired Tools:
Blender - 2
Add the sugar, cornstarch, and vanilla and mix well for five minutes, then add the yolks and mix again.
5 min - 3
Add the flour and baking powder in batches and stir the mixture with a spoon, not with the mixer, to ensure the mixture does not deflate.
5 min - 4
In a baking tray, place a sheet of parchment paper and pour the mixture to a thickness of 1 cm.
5 minRequired Tools:
Baking Sheet - 5
Place the tray in the oven at a temperature of 180 to 200 degrees Celsius for 12 minutes.
12 minRequired Tools:
Oven - 6
To prepare the filling, mix the milk with water and place it in a pot over heat until warmed.
5 minRequired Tools:
Pot - 7
Mix the sweetened condensed milk with the eggs, vanilla, and cornstarch well, then pour the warm milk over the egg mixture and stir well to prevent the eggs from curdling, then place the mixture in the refrigerator.
5 min - 8
Mix one cup of the ready cream with the cooled egg mixture.
5 min - 9
When the cake cools, which should not be thick, spread half of the prepared cream on it and roll it into a cylinder using the parchment paper.
5 min - 10
Spread the remaining filling cream on the cylindrical cake and decorate it with roasted almonds or any decoration of your choice.
5 min
Nutrition Facts
Flourper 100gSugarper 100gVanillaper 100gBaking Powderper 100gCornstarchper 100gSweetened condensed milkper 100gCornstarchper 100gMilk Powderper 100gVanillaper 100gWaterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.