Line the base of a springform (about 23 cm in diameter) with aluminum foil.
Grease the foil and dust with flour. Keep ready. Preheat the oven.
Bake in medium hot oven for about 60 minutes or until fully cooked, when tested with a skewer.
Cool for 10 minutes before removing from the baking tin.
Keep the cake over night or for about 6 hours in the refrigerator.
Slice the cake horizontally into two and make the following filling.
Line the rim of the springform with butter paper or aluminum foil, in order to avoid the filling from absorbing the metal taste.
Fix the rim back to the base.
Place the lower cake piece back into the cake tin and pour the mixture over it, then top it with the other part of the cake.
Refrigerate until thoroughly cooled and the filling has set.
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