Guava-Filled Tarta (Cake)

• 2 cups Presto self-rising flour
• (can try Swanson self-rising cake flour)
• 2 eggs
• 1 stick butter, softened
• 1 cup sugar
• 1/4 tsp. vanilla (optional)
• 1/4 cup milk
• Guava paste

1. Mix butter and 2 eggs with spoon (no electric mixers) until smooth. Add sugar and mix well. Add flour 1/2 cup at a time and continue to mix well. The batter is thick, not runny. You can add a little milk and vanilla, but make sure it is a thick pasty batter.
2. Divide cake batter in 1/2. Using an 8" square aluminum cake pan (no glass), line bottom with wax paper or butter and flour bottom of pan. Spread 1/2 batter on bottom of pan. This portion should be 1/2" thick. (Bottom portion should be thicker than top portion.)
3. Use only guava paste (no membrillo or jam/jelly) thinly sliced. Place guava on bottom portion of cake mix until it is completely covered. Cover guava paste with remaining cake batter. Spread evenly until guava is completely covered.
4. Preheat oven to 300 degrees. Cook for at least an hour. You will know it is done when it is brown on the top and when you insert a fork it comes out clean. Do not overcook or it will be too dry.

presto selfrising, eggs, butter, sugar, vanilla, milk, paste

Taken from www.epicurious.com/recipes/member/views/guava-filled-tarta-cake-51613481 (may not work)