-Let the molds cool on a wire rack for about 15 minutes.
-After this time, remove the cake from the mold and let it cool for at least 45 minutes.
-When it is completely cold, wrap it in plastic wrap and let it rest in the fridge overnight.
-The following day, the flavor and texture of the cake will be more established.
-You can also present them in individual molds, using circular cutters and filled with a Cream Cheese frosting. For the Frosting they must beat 50 gr. Butter at room temperature with 300 gr. of icing sugar until well combined.
Then add 125 gr. of cold Cream Cheese and beat until creamy
