Waist Layer Bangka

500 grams of butter (I'm blueband 300 grams of butter wijsman 200 grams) can be full margarine
330 grams of powdered sugar (if you like it sweet you can add more powdered sugar)
185 grams of sweetened condensed milk
1 tsp vanilla powder
20 egg yolks (sy, 22 egg yolks)
6 egg whites
220 grams of triangular flour.
30 grams of powdered milk
1 tsp cocoa powder
1/2 tsp dark chocolate

1. Mixer butter, powdered sugar, vanilla at high speed until it expands for about 10 minutes
2. Add the egg yolks one by one until the mixer is smooth, then add the sweetened condensed milk and mix again until smooth
3. Lower the speed of the mixer, add the flour, milk powder that has been sifted first, add the mixer gradually as long as it's just smooth
4. In another bowl, mix the egg whites until stiff, then mix in the yellow mixture, stir again using a spatula until well blended.. Take enough dough, add cocoa powder, mix well.
5. Prepare a 22×22 cm rectangular baking sheet by lining it with parchment paper and brushing it with thin butter
(layered -100gr)
6. Preheat the SIGNORA DE VINCI oven at 230'c above and below 200'c for 15 minutes.
Turn off the lower flame, use the upper flame only.
(S, 2nd shelf from above)
Bake layers for 5 minutes
Bake until golden yellow
Alternating with chocolate.
layer by layer until finished
(Sy, 3 layers of yellow then brown layer).
7. Once cooked, let stand a few moments when the cake will shift by itself, take it out cold and then serve it.

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