Ingredients:
3 eggs
1 cup sugar
1 teaspoon vanilla
1 cup of flour
1 teaspoon cooking dust
1/4 cup fresh milk
1 can (14 oz) condensed milk
1 can (12 oz) evaporated milk
1 can (12 oz.) cream of milk (whipping cream or sweetened half cream)
Fruit (strawberries or peaches) or flowers and whipped cream to garnish

Preparation:
Preheat oven to 350 F (170 C) degrees.
Place eggs and sugar in a medium bowl and beat until frothy (about 3 minutes. ) Add vanilla and continue beating on medium speed until mixture is on the verge of striping or until beaters leave an imprint on the mixture.
Firm the flour and dust to cook three times.
Stir one-third of the dry ingredients into the mixture.
Add fresh milk all at once and blend well, add remaining flour.
Empty into a greased and embellished 9.5 inch (24 cm) round mould and bake for about 25 min. or until clean by inserting a toothpick.
When the bread is ready, take it out of the oven and let it rest for five minutes.
Unmould it and with a toothpick or a fork, make some holes so that the milks penetrate more easily.
Immediately liquefy the milks, separate them in two (put one half in the fridge) and add half the mixture little by little until the bread absorbs it completely.
Let it rest until it cools down completely and put it in the fridge for one night.
Decorate with whipped cream and fruit or flowers.
Note: you can freeze the other half of the milk mixture to make another cake afterwards.
Or, if you want to make the one in the picture; bake two loaves, add half of the milk mixture to the first loaf (don’t forget to make the holes with the toothpick), spread some whipped cream and fruit (fresh strawberries or peaches in syrup), put the second cake on top and add the remaining milk.
Put it in the fridge for one night.
Decorate it with whipped cream and fruit like I did.