Ingredients:

• 900 gr of all-purpose wheat flour.
• 400 gr of margarine.
• 900 gr of sugar.
• 6 eggs.
• 2 cups of milk.
• 3 tablespoons Baking powder.
• Cognac to taste.
• Vanilla essence to taste.
• Lemon zest.

Preparation:

• All ingredients should be at room temperature.
• Preheat the oven to 200 ° C or 392 ° F (recommended 20 minutes before introducing the mixture).
• Creme (beat) butter with eggs around 9 minutes.
• Then add the eggs one by one, avoiding that we can place a bad egg to the mixture.
• Unite and sift the flour and baking powder, then add the mixture in three parts alternating with the two cups of milk.
• Once we have beaten the ingredients add the vanilla, lemon zest and cognac or wine and beat until these three elements are integrated into the mixture.
• Once the mixture is ready, place it in a mold for cake (the mold we put a bit of butter all over the surface and then sprinkle flour, this is so that the cake comes out easily from the mold).
• Then bring to the oven about one hour at 200 ° C or 392 ° F. To verify that our cake is ready, we introduce a toothpick or a fine knife in the middle of it and if it comes out clean (without remnants of mixture) it will be ready.
• Serves for 18 servings. If we want something smaller we can divide the ingredients in half, respecting the same procedure.

Ingredients for bitumen or butter cream:

• 100 g of butter or butter without salt.
• 140 gr of sugar glass.
• Lemon zest.
• Vanilla.
• Cognac or wine.
• The sumo of half a lemon.

Preparation:

• Beat butter / butter for minutes until creamy.
• Gradually add the icing sugar. Previously sifted. And beat for about 5 minutes.
• Finally add the essence of vanilla, cognac and lemon sumo.

Some tips:

• To be successful in your preparations, the first thing to do is to organize your work site with the materials and implements that you will use.
• Preheat the oven ALWAYS!
• All ingredients should be at room temperature. Unless the recipe requires otherwise. This helps them to incorporate better.
• Respect the quantities and procedure indicated in each recipe.
• Sift dry ingredients (flour, baking powder, icing sugar, cocoa) in addition to eliminating lumps, add air to the mixture.
• Grease and flour the mold that will be used.