Glenn: These small cake squares are stuffed with a pudding-like filling and topped with whipped cream.

Raúl: I love them!

Jorge: Some bakeries also decorate the nata cakes with sprinkles and other edible items that give the cake a little color.

Glenn: One of my favorites is a little toasted coconut sprinkled on top.

Jorge: This is one cake that needs to stay in the refrigerator. Always serve this cake chilled!

Separate the egg whites from the yolks, reserve the egg whites. With an electric mixer, beat the egg yolks with the sugar until well blended. Gradually add lemon juice, vanilla, and softened butter. Sift all the dry ingredients together and gradually add to the mix. Beat the egg whites until they start to form stiff peaks. Gently fold the egg whites into the batter with a spatula.

Bake in lightly greased 9-inch cake pan approximately 30 to 40 minutes, until cake is golden brown and shrinks away from the sides of the pan.

Let cool. Slice the cake into serving-sized squares. Slice each square in half to create a top and bottom for filling.

Fill each cake square with the filling. Then add the following topping.

Frost each individual filled cake with the whipped cream topping. Refrigerate until chilled -- the topping will stiffen. Decorate with colored sprinkles if desired.

Keep refrigerated until serving!

CAKE

6 eggs

1 cup cane sugar

1 tablespoon lemon juice

1 tablespoon real vanilla extract

5 tablespoons softened butter

1 1/4 cups flour sifted with:

1 tablespoon cornstarch

1 teaspoon baking powder

1/4 teaspoon salt

FILLING

1 can condensed milk

1 can evaporated milk

1 can of water (use the evaporated milk can)

3 egg yolks

3 heaping tablespoons of cornstarch (combine this with the water until smooth)

2 tablespoons of sugar

Add last:

2 teaspoons of vanilla extract

2 tablespoons of butter - softened to room temperature

TOPPING

2 teaspoons unflavored gelatin dissolved in 3 tablespoons warm water

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon pure vanilla extract