Glenn Lindgren: Nata cake squares are stuffed with a pudding-like filling and topped with whipped cream.
Raúl Musibay: I love them!
Jorge Castillo: Some bakeries also decorate the nata cakes with sprinkles, candied fruit, and other edible items that give the cake a little color.
Glenn Lindgren: One of my favorites is a little toasted coconut sprinkled on top.
Jorge Castillo: This is one cake that needs to stay in the refrigerator. Always serve this cake chilled!
Cake squares stuffed with a pudding-like filling and topped with whipped cream.
To make the nata cake:
Preheat oven to 325º F
Separate the egg whites from the yolks, reserve the egg whites. With an electric mixer, beat the egg yolks with the sugar until well blended. Gradually add lemon juice, vanilla, and softened butter. Sift all the dry ingredients together and gradually add to the mix. Beat the egg whites until they start to form stiff peaks. Gently fold the egg whites into the batter with a spatula.
Bake the nata cake in a lightly greased 9-inch cake pan approximately 30 to 40 minutes, until cake is golden brown and shrinks away from the sides of the pan.
Let cool. Slice the nata cake into serving-sized rectangles. Slice each square in half to create a top and bottom for filling.
Fill each nata cake square with the filling. Then add the following topping.
Frost each individual filled cake with the whipped cream topping. Refrigerate until chilled – the topping will stiffen. Decorate with colored sprinkles if desired.
Keep refrigerated until serving!
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