2 sticks of butter
2 cups sugar
4 eggs (yolks and whites separated)
3 cups cake flour
1 cup evaporated milk
Ingredients for the syrup:
2 cups water
1 cup sugar
1 teaspoon almond extract
2 tablespoons brandy or rum
Ingredients for the icing or decoration:
2 cups water
1 cup sugar
1/2 teaspoon lemon zest
4 egg whites
9-inch mold baking dish
cooking spray
For the cake: Using a blender, blend the butter and sugar on high speed until it turns a pale yellow. Add the 4 egg yolks one at a time until well incorporated, and continue mixing. Lower the speed to slow and start adding the flour, sifting alternately with the milk. In another bowl, beat the 4 egg whites until light. Incorporate them slowly into the other mixture with a spatula, without beating, until everything is well blended. Pour the cake mixture into the mold that you have prepared, bake for 45 minutes at 350°F. For the syrup: Boil the water and sugar until it changes to a thicker consistency. Remove from heat and add the almond extract and brandy or gold rum. Pour the warm syrup over the cold cake, let sit and cool completely, remove the mold and decorate to your liking. For the icing or decoration: Boil the water with the sugar and lemon zest over medium-high heat until it thickens; keep warm. Beat 4 egg whites until they reach a light consistency, and incorporate the syrup slowly while beating. When you have fully incorporated the syrup, slow down and, if you want, slowly add a few drops of food coloring of your choice. Let cool completely and decorate the cake to your liking.