Preheat the oven to 175° C. Grease and flour a rectangular cake pan or any shape you prefer.
Beat the sugar and butter in a large bowl until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Incorporate the vanilla. Sift together the flour and baking powder. Add this flour mixture to the bowl, alternating with the milk. Beat well after each addition.
In a bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the egg whites into the cake mixture using a wooden spatula, with care and love. Pour the mixture into the greased cake pan.
Bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and let cool.
In a small bowl, mix the 2 cups of heavy cream with the evaporated and condensed milk. Using a new syringe, inject the mixture into the cake until it can absorb no more. Any leftover can be placed on the table in case someone wants more.
Whip the cream and sugar and spread it over the cake. Decorate with different candies and you can add a nice little sign. Refrigerate until serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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