2 egg yolks
2 egg whites
180 grams of sugar
240 grams of flour
1 tablespoon vanilla extract 30 grams of butter
1 cup of whole milk
1 cup evaporated milk
1 cup of condensed milk
1 tablespoon vanilla extract enough of whipped cream enough strawberry, slices, to fill and decorate enough peach in syrup, in segments, to fill and decorate
For the sponge cake, beat the eggs, yolks and sugar for 8 minutes (approximately), until doubled in size.
Booking. Beat the egg whites for 5 minutes until doubled in size and join with the previous mixture in an enveloping way so as not to lower the shake.
Close the flour little by little and continue mixing in an enveloping way until finished; add the melted butter in the form of a thread.
Pour the mixture into a greased mold and bake for 50 minutes at 180 °C. Cool and unmold.
Cut the bread into 3 parts to fill and reserve. For the 3 milk mix, mix the whole milk, the evaporated milk and the condensed milk.
Bathe the biscuits with abundant tres leches mixture. Assemble the cake by placing a cake base and with the help of a sleeve add the whipped cream in one layer, distribute the strawberries and place the other layer of cake; repeat the whipped cream step and now distribute the peaches.
Place the last layer of cake, refrigerate for 30 minutes and cover the cake with cream. Decorate with rosettes and more fruit.