2 cups of all-purpose wheat flour
1 cup of sugar
6 eggs
1 tablespoon of vanilla essence
To moisten:
1/2 can of condensed milk
1/2 liter of milk
5 tablespoons of coconut cream
1 teaspoon of coconut essence
Separate the yolks from the eggs.
We begin to beat the whites of the eggs at the maximum speed of the blender.
We are adding half the amount of sugar and continue beating until we get our snow point (it is when they acquire a consistency that the container does not fall)
To the yolks add the rest of the sugar and begin to beat until you get a whitish cream.
We combine the 2 mixtures of elaborated eggs and join them with a wooden pallet
We sifted the wheat flour 3 times and beat it with our egg mixture.
we add the vainila escense
Flour the mold and add our mixture, bring to the oven at 180 ° C, between 12 and 15 minutes. Insert a toothpick into the center of the cake and when it comes out clean, it will be ready to take out. Let it stand while we continue preparing our mixture to moisten and the meringue.
In the blender add the ingredients one by one to moisten the sponge cake, condensed milk, liquid milk, coconut cream and coconut essence.
With a knife we puncture our cake to absorb our mixture.
