Milk
3 eggs
3 tablespoons of wheat flour
1 tablespoon of active dry yeast
Cream Filling
1 can of condensed skim milk
1 can of skim milk (use the same measure as the condensed milk)
1 tablespoon of cornstarch
Grenadine to taste
Fruit Filling
2 oranges, peeled and diced
1/2 cup of candied citron
6 pineapple slices
6 kiwis, peeled and diced
Cream Topping
2 egg whites
2 tablespoons of granulated sugar
1 can of light cream
Grenadine to taste
Milk
3 eggs
3 tablespoons of wheat flour
1 tablespoon of active dry yeast
Cream Filling
1 can of condensed skim milk
1 can of skim milk (use the same measure as the condensed milk)
1 tablespoon of cornstarch
Grenadine to taste
Fruit Filling
2 oranges, peeled and diced
1/2 cup of candied citron
6 pineapple slices
6 kiwis, peeled and diced
Cream Topping
2 egg whites
2 tablespoons of granulated sugar
1 can of light cream
Grenadine to taste
Milk Base: Beat the egg whites until frothy, then add the egg yolks one at a time and beat until smooth and creamy
Remove from mixer and add the wheat flour sifted with yeast
Place in a medium-sized rectangular baking dish, greased and floured, and bake in a moderate oven until firm and golden brown
Let cool
Cream: Mix the condensed skim milk, skim milk, cornstarch, and grenadine, then cook over low heat until slightly thickened
Let cool
Fruit: Cut the candied citron into thin strips and place in a pot with two cups of water
Cook until the fruit is tender, then remove from heat, let cool, and mix with the remaining fruit
Cream Topping: Beat the egg whites until stiff, then add the granulated sugar gradually
Remove from mixer and add the light cream and grenadine
Assembly: Cut the cake into pieces
Distribute half of the cake in individual serving dishes or a large serving dish, cover with half of the cream, and top with some fruit
Add the remaining cake and cream, along with more fruit on top
Cover with the cream topping and garnish with the remaining fruit filling
Chill for 4 hours and serve frozen.
