Marquise Cake

Rub the flour with the grated butter, then mix in the egg yolks, baking soda, vinegar, and sugar.

Knead the dough and chill it in the refrigerator.

Whip the egg whites with the salt and lemon juice, gradually adding the sugar until stiff peaks form.

Press the dough into a baking pan, spread the meringue evenly over the top, and sprinkle with nuts.

Bake for 50 minutes at 160°C (320°F).

For the frosting, whip the butter while gradually adding the caramel (dulce de leche).

Assemble the cake by alternating the cream and layers: cream — first layer — cream — second layer — cream, and top with the third layer.