For the cake
1 cup of leavening flour
½ cup sugar
6 eggs
Vanilla
1cdta. Of baking powder
Beat the eggs with the sugar at maximum speed, until double the volume, then add the sifted flour and mix with a spatula with movement wraps, finally we put the vanilla, grease floured and bake for 20min. Until you insert a toothpick dry
For parchita cream
1 can of condensed milk
1 cup natural parchita playing
4 egg yolks
2 cups beaten chantilli cream
We take to the fire the condensed milk the juice and the egg yolks until it thickens, we let cool when it is cold we join to the chantilly cream little by little so that the cream does not lose its volume, we refrigerate.
For syrup
1 cup of sugar
¾ cup of water
A splash of rum and orange peel
We boil the sugar with the water and the orange peel for 5 min lastly we added the rum when I cooled
For brightness
1 cup parchita pulp
2 cups of sugar
1 tablespoon of glucose
Combine everything in a pot until it is thick syrup consistency we remove and let stand
Armed Cake
1-split the cake in layers I recommend 2 or 3
2-moisten the first layer with the syrup and fill with the cream
3- we repeat the process covered with the cream and we add the shine to the cake we refrigerate
This cake I recommend to make it from one day to another because they concentrate more the flavors. Also the pachita seeds in the shine they eat are crispy
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