Ingredients:
8 eggs
2 egg yolks
2 egg whites
180 grams of sugar
240 grams of flour
1 scoop of vanilla extract
30 grams of butter
1 whole cup of milk
1 cup of evaporated milk
1 cup of condensed milk
1 scoop of vanilla extract
Enough with the whipped cream
enough strawberry, slices, to fill and decorate
enough peach in marble, in nuts, to fill and decorate
Preparation
For the cake, beat the eggs, yolks and sugar for 8 minutes (roughly), until double in size. Book up. Beat the whites for 5 minutes until doubled in size and combine with the previous mixture enveloping to not lower the smoothie. Roll the flour little by little and continue to mix enveloping until done; add the melted butter in floss. Pour the mixture into a greased mold and bake for 50 minutes at 180°C. Coolin’ and thawing.
Cut the bread into 3 parts for filling and reserve.
For the blend of 3 milks, mix whole milk, evaporated milk and condensed milk.
Bath the cakes with hearty three-milk mixture. Arrange the cake by placing a sponge cake base and with the help of a sleeve add the whipped cream into one layer, distribute the strawberries and place the other sponge cake layer; repeat the step of the whipped cream and now distribute the peaches. Put the last layer of cake on, refrigerate for 30 minutes and cover with cream cake. Decorate with rosettes and more fruit.
