In a saucepan I melted the butter and then I took it to the balcony to cool for 10 minutes. In a bowl I put the yolks, the sugar and rose water, I mixed well with the mixer, then I added the melted butter and I mixed again, I then added the flour, the milk, I mixed everything and I put the bowl aside.
In another bowl I put the egg whites with a pinch of salt, I beat them well hard foam, ATTENTION! Beat the egg whites after you have already mixed the other ingredients.
I then put the egg whites over the yolk mixture and mixed lightly so as not to spoil the foam, until everything was nicely blended.
I prepared a larger tray, lined with baking paper, I put the dough which is very soft / liquid, so as not to scare you… that's how it should be and I then placed the tray on the top shelf in the oven. Although the recipe says that the cake is baked over medium heat, because I have a regular stove I baked on low heat for 1 hour. Normally if you have a better oven I think 45-50 minutes are enough. Do not open the oven door unless after 40 minutes or if possible..at the end of the baking time.
This cake is as the name suggests (I don't know how much you can see in the picture) very smart because although all the ingredients mix at once, after it cools and cuts you will notice that it is like a 2-sheet cake with cream in the middle. Very tasty and complete!
At the end, powder with sugar.