Preheat oven to 350 degrees F (180 degrees C). Line the bottom of two 9-inch cake pans with parchment paper.
Butter (1 cup)
Granulated Sugar (1 2/3 cups)
until mixture is light and fluffy, about 5-8 minutes.
and additional yolks of the
one by one and continue beating until each is well incorporated into the mixture before adding the next. Save the egg whites for the meringue later.
Add the Zest of the
Orange Juice (1/4 cup)
Dominican White Vanilla Extract (1 Tbsp)
. Mix until well-combined.
All-Purpose Flour (2 cups)
Baking Powder (1 Tbsp)
Salt (1/4 tsp)
Continue mixing on low while adding the dried ingredients and the
Evaporated Milk (1 cup)
. Mix until the batter is smooth, but make sure not to over mix. Use your spatula to make sure there are no lumps.
Divide the batter evenly into the cake pans. Smooth the tops.
Bake for 25-30 minutes, or until a toothpick or knife inserted into the center comes out clean. Cool down cakes to room temperature before removing from the pan.
In a sauce pan over medium high heat, mix
Granulated Sugar (1 1/2 cups)
Water (1/2 cup)
. Stir until the sugar dissolves.
Bring heat to medium and simmer until it reaches 235 degrees F (112 degrees C). If you do not have a thermometer, simmer until the mixture is at a soft boil. This usually takes about 10 minutes. The mixture should be thick and still light in color.
Using the wire whisk attachment, beat 4 egg whites (use the three reserved egg whites and an additional egg white from
) until their volume has doubled, about 3 minutes.
Slowly add the sugar and water syrup while mixing on high, and mix until stiff peaks form.
Dominican White Vanilla Extract (1 tsp)
and mix to combine.
Level out the cakes if necessary. Use the bottom of the cake as the top.
Pipe the meringue in a circle around the edge of the cake.
Guava Paste (to taste)
over top. Stack the other cake.
To decorate the cake, spread the meringue on top and around the cake, leave a little bit of white meringue to color if you want. Decorate according to your taste and abilities.