Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
Add sugar, mix in well.
Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
In a separate bowl, mix flower and baking powder with whisk or fork.
Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
(Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
Butter a rounded pan –a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
Cook on 300 degrees for appx 40 minutes. Until cake is golden.
While cake is cooking prepare fruit and cream (frosting).
Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
In small to medium saucepan put 1 cup of sugar and ½ cup of water. Cook on medium and continually stir until it starts to boil. Then add fruit; cook for several minutes for flavor to take place in liquid and in fruit.
Put fruit in Fridge to cool a little before cake is finished.
1 Big (I think it is 1 ltr) Heavy Whip Cream.
¾ cup of sugar.
Mix on High until texture is much like a soft frosting, not liquid.
You may add 1 can of manjar/dulce de leche for added flavor (can of condensed milk boiled in can for several hours-do not open can until it has been at least 2 ½ hours boiling)
Once cake is cooked let it cool.
Once cooled, cut in center (or twice to make 3 layers). Pour spoon sized amounts of juice from fruit all over on bottom layer. Add finished cream frosting, add fruit. Add on the next layer and Repeat on all layers.
Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.