Make the white cake batter. Follow the (egg white recipe)instructions from the box. Since you're only using the egg whites, save the egg yolks for the yema. I used two round cake pans. Coat with cooking spray and light dust of flour before pouring the batter. Bake at 350° for 30-35 minutes.
Cool the cakes completely. Once cooled, carefully slice off the top of the cakes to have an even surface.
Combine condense milk and egg yolks in a pot. Cook and whisk in medium heat until you get to pouring consistency. You can have it slightly runny or slightly firm. Fill the top of one cake with some of the yema, place the other cake on top then spread the remaining yema on top and sides of the cake.
