Heat the oven and prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and dust with flour a 9×9-inch baking dish or line it with parchment paper so it can be easily removed.

Beat together the butter and sugar in a large bowl until light and fluffy. This step is very important to give the cake a light texture.

Add the eggs and vanilla extract: Add the eggs one at a time, making sure each one is well combined before adding the next. Add the vanilla essence.

Mix the dry ingredients: In a separate bowl, beat together the flour, yeast, and salt. Add poco a poco these dry ingredients to the mixed mixture, intercalando them with the milk, add and finish with the mixed harina. Mix until everything is well combined.

Bake the pastel: Add the mixture to the baking mold prepared and left with a uniform consistency. Bake in hot oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Already the pastel is completely frozen in the mold on a rejilla.

Prepare the crema para rellenar.

Heat the oven and prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and dust with flour a 9×9-inch baking dish or line it with parchment paper so it can be easily removed.

Beat together the butter and sugar in a large bowl until light and fluffy. This step is very important to give the cake a light texture.

Add the eggs and vanilla extract: Add the eggs one at a time, making sure each one is well combined before adding the next. Add the vanilla essence.

Mix the dry ingredients: In a separate bowl, beat together the flour, yeast, and salt. Add poco a poco these dry ingredients to the mixed mixture, intercalando them with the milk, add and finish with the mixed harina. Mix until everything is well combined.

Bake the pastel: Add the mixture to the baking mold prepared and left with a uniform consistency. Bake in hot oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Already the pastel is completely frozen in the mold on a rejilla.

Prepare the crema para rellenar.

Heat the oven and prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and dust with flour a 9×9-inch baking dish or line it with parchment paper so it can be easily removed.

Beat together the butter and sugar in a large bowl until light and fluffy. This step is very important to give the cake a light texture.

Add the eggs and vanilla extract: Add the eggs one at a time, making sure each one is well combined before adding the next. Add the vanilla essence.

Mix the dry ingredients: In a separate bowl, beat together the flour, yeast, and salt. Add poco a poco these dry ingredients to the mixed mixture, intercalando them with the milk, add and finish with the mixed harina. Mix until everything is well combined.

Bake the pastel: Add the mixture to the baking mold prepared and left with a uniform consistency. Bake in hot oven for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Already the pastel is completely frozen in the mold on a rejilla.

Prepare the crema para rellenar.