-
1
Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
-
2
Add sugar, mix in well.
-
3
Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
-
4
In a separate bowl, mix flower and baking powder with whisk or fork.
-
5
Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
-
6
(Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
-
7
Butter a rounded pan -a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
-
8
Cook on 300 degrees for appx 40 minutes. Until cake is golden.
-
9
While cake is cooking prepare fruit and cream (frosting).
-
10
Fruit.
-
11
Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
-
12
In small to medium saucepan put 1 cup of sugar and 1/2 cup of water. Cook on medium and continually stir until it starts to boil. Then add fruit; cook for several minutes for flavor to take place in liquid and in fruit.
-
13
Put fruit in Fridge to cool a little before cake is finished.
-
14
Cream (Frosting).
-
15
1 Big (I think it is 1 ltr) Heavy Whip Cream.
-
16
3/4 cup of sugar.
-
17
Mix on High until texture is much like a soft frosting, not liquid.
-
18
You may add 1 can of manjar/dulce de leche for added flavor (can of condensed milk boiled in can for several hours-do not open can until it has been at least 2 1/2 hours boiling)
-
19
Finishing Cake.
-
20
Once cake is cooked let it cool.
-
21
Once cooled, cut in center (or twice to make 3 layers). Pour spoon sized amounts of juice from fruit all over on bottom layer. Add finished cream frosting, add fruit. Add on the next layer and Repeat on all layers.
-
22
Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.
-
23
Listo! The cake is ready.
