Mixed Cake

Beat the egg whites until stiff and firm

One by one, add the yolks to the mixture and continue beating until light and fluffy

While still beating, gradually add the sugar and flour, mixed with yeast

Reduce the mixer speed for the last bit, then add the hot milk

Beat only until a smooth batter forms

Grease a 30cm diameter mold with butter

Put it in a preheated oven at 200°C for 30 minutes or until a toothpick inserted into the center comes out clean

Remove from the oven and let cool

Mix all filling ingredients except whipped cream in a blender, then cook on medium heat, stirring constantly, until boiling and thickened

Let it cool

Then, blend with the whipped cream added gradually

To assemble: remove the cake from its mold, cut into 2cm slices, then cut each slice into 3 strips

Line the same mold with aluminum foil

Line the bottom with cake strips and cover with prepared filling

Place more cake strips on top (this time in the opposite direction) and cover with filling again

Repeat this process until all ingredients are used up, then finish with a layer of filling on top

Cover with aluminum foil and refrigerate for 1 day

The next day, prepare the topping: melt sugar in a small pan over low heat

Add boiling water to the melted sugar and cook until it reaches a firm ball consistency

Mix egg whites until stiff and firm, then add the hot sugar mixture, beating continuously

Mix well until the mixture cools and becomes firm

Remove the cake from its mold and remove aluminum foil

Cover with prepared topping

Heat milk, chocolate, and butter in a small pan over low heat for 1 minute, stirring constantly

When cool, spoon over the top layer and mix well with a spoon, making circular motions

Refrigerate until serving time, then slice into 30 portions