4 pieces egg
1 cup sugar
1 1/3 cups flour for hotcakes
1 1/3 cups cow’s milk
2 cups unsweetened whipping cream
1/4 cups box
1 piece condensed milk
1 can of half cream
1 can of evaporated milk
1 teaspoon liquid vanilla
1/2 cups pineapple in syrup, chopped
1/4 cups cherries in syrup
3 tablespoons mint
1 cup flour
Beat eggs with sugar until fluffy.
Add the oil in the form of a thread without ceasing to beat.
Add a portion of the flour for hot cakes and wholemeal flour along with half the milk. Repeat this process until you add everything.
Pour the mixture into a pre-greased and floured mold.
Bake at 170° C for 35 minutes.
Remove the cake from the oven and leave to cool for 30 minutes.
For the filling beat 250 ml of cream to beat in a cold bowl until firm peaks; add the box and beat until incorporated.
For the three milks mix the condensed milk, the half cream and the evaporated milk until incorporated; refrigerate.
For the bitumen beat the rest of the cream to beat with vanilla until firm peaks.
Unmold the cake and cut it in half, chop both parts with a fork.
Assemble a layer of the cake, bathe it with half of the 3 milks.
Add a light layer of cream to beat with cajeta and place the second layer on top, then bathe that layer with the rest of the milk mixture.
Cover the cake with the bitumen and garnish with chopped pineapple syrup, strawberries, a few cherries, walnut and mint.