Bear Cake

In a bowl, combine flour, baking powder, lemon zest, a pinch of salt, and cold butter. Rub into fine crumbs. Add the egg yolks and milk, then knead into a soft dough. Wrap in plastic and chill in the refrigerator for 20–30 minutes.

For the meringue, whip the egg whites with a pinch of salt until fluffy. Gradually add sugar or powdered sugar, beating until stiff peaks form. Fold in the chopped nuts and gently stir to combine.

Divide the dough into 5 equal portions. Roll out each piece to a 3 mm thickness. Place in a baking pan and spread a thin layer of meringue on top. Bake at 180°C (350°F) for 10–12 minutes. Let cool.

For the cream, whip the softened butter, gradually add the condensed milk, and beat until fluffy.