FOR THE SWISS MERINGUE:

1. Place the egg whites and sugar in a bowl over a bain–marie and mix until the sugar crystals have dissolved.





2. Immediately pour the mixture into the machine at maximum speed and beat until the outside of the container is cold. (10 minutes).





3. You will have already obtained a stable meringue. book it.

FOR THE CAKE:

1. Preheat oven to 350F or 180C.





2. Grease two 8–inch round pans or three 6–inch x 2–tall pans. Booking.





3. We start by beating the butter with the sugar until we obtain an almost white cream. Bat no less than 10 minutes.





4. Add the eggs one by one. Until the first one is integrated, you don‘t add the next one.





5. Add the vanilla.





6. Sift the flour together with the baking powder and the teaspoon of salt.





7. Start by adding the flour to the mixture and then the milk, in two stages, beginning and ending with flour.





8. Pour the mixture in equal parts into the molds.





9. Bake for 30 minutes or when inserting a toothpick it comes out clean.





10. Unmold after 15 minutes.

FOR ASSEMBLY:

1. Cut the biscuits. There will be 4 halves and 3 layers to fill.





2. The first base you will place strawberry jam and place the second layer of cake.





3. In the next layer you will place dulce de leche and on top place another layer of cake.





4. You continue with strawberry jam and finish with the last layer of cake.

DECORATED:

1. Divide the meringue into three equal parts. Then choose the color of your preference to color it.





2. Dale are different tones from the darkest to the lightest.





3. Border the cake at its base with the darkest tone, then continue with the medium tone and finally the lightest. Reserve a little for the top of the cake.





4. With a metal spatula to decorate cakes, smooth it and you will see that the tones come together but do not mix.





5. With a bag and if you want without a mouthpiece, make flakes distributing the different tones to give color degradation.





6. Serve and enjoy!