24 cups milk, softened
3/4 cup yogurt
2/3 cup whole milk
3 tablespoons flour
2/3 cup cornstarch
2 teaspoons vanilla extract
3/4 cup white sugar
1 cup margarine
3/4 cup evaporated milk
1 cup heavy cream
5 egg whites
1 teaspoon vanilla extract
When milk and yogurt are ready, whisk cream, sugar and flour into mixture on high speed until well blended. Return mixture to medium heat and stir until thoroughly combined.
Heat margarine and evaporated milk in a medium saucepan over low heat, stirring until melted; dip egg whites into warm sauce in pan. Fold spoon into warm sauce and beat eggs fast. Whisk flour mixture into warm milk mixture and cookilessly until thickened. Remove from heat and beat egg whites until stiff. Pour half of the hot mixture into prepared white cake lined with parchment paper and half of the hot milk mixture over the remainder. Cut circular 1/2 inch thick wedges with knife into three alternating layers
For each layer, spread a glaze of 1/2 cup of the milk mixture over the cake slices. Cover each one with a bit of the mixture to soak in.
Make single layers: Spread pressed milk mixture over bottom of each layer and press one corner down next to cake. Invert both cake and repeat with remaining-- and final-- ingredients. Spread mixture over the two layers.
Let the two cake layers cool for 1 hour before serving.
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