Ingredients :
3 eggs
1 cup of sugar
1 teaspoon vanilla
1 cup flour
1 1/2 teaspoons baking powder
1/4 cup fresh milk
1 can (14 oz) Condensed Milk
1 can (12 0z) Evaporated Milk
1 can (1 can) heavy cream (whipping cream or half and half sweet cream)
Fruit (strawberries or peaches) or flowers and whipped cream for garnish.
Preparation :
Preheat the oven to 350 F (170 C) degrees.
Place the eggs and sugar in a medium bowl and beat until frothy (3 minutes approx.), add the vanilla and continue beating at medium speed until the preparation is ribbon-like or until the beaters leave an imprint in the mixture.
Sift flour and baking powder three times.
Add one-third of the dry ingredients to the mixture.
Add the fresh milk all at once and incorporate well, add the rest of the flour.
Pour into a greased and floured 9.5 inch (24 cm) diameter round loaf pan and bake for about 25 minutes or until a toothpick comes out clean.
When the bread is ready, take it out of the oven and let it rest for five minutes.
Unmold it and with a toothpick or fork make some holes so that the milks penetrate more easily.
Immediately blend the milks, separate them in half (put one half in the refrigerator) and add half of the mixture little by little until the bread absorbs it completely.
Let it stand until it cools completely and put it in the refrigerator overnight.
Garnish with whipped cream and fruit or flowers.
Note: You can freeze the other half of the milk mixture to make another cake later.
Or, if you want to make the one in the picture; bake two loaves, add half of the milk mixture to the first loaf (don’t forget to make the holes with the toothpick), spread whipped cream and fruit (fresh strawberries or peaches in syrup), put the second cake on top and add the remaining milk.
Put it in the refrigerator overnight.
Decorate with whipped cream and fruit as I did.
