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I lived all throughout South America during the late 80s and had this cake often in Venezuela, Colombia, Ecuador and Chile. It was a cake made with part white flour and part masa harina (very fine milled corn flour). You need a course cake in order to soak up the 3 milks and not not fall apart. The three milks used in South America were: sweetened condensed milk, heavy cream and evaporated milk. The cake did have a vanilla custard filling between the layers with fresh sliced strawberries. It was iced on the top only with a very sweet and airy meringue-type frosting (possibly a meringue that was cooked but not browned).
I have seen American versions with fresh fruit on top of the meringue that was over of a more delicate textured cake rather than a courser cake.
I will see if I have a recipe from South America. The only problem is most of the recipes from those days are in Spanish with local ingredients and celcius temps rather than fahrenheit.
Hey Chris, maybe you can make the cake and Fed Express it to me. Ha Ha. Just kidding. If you do locate the recipe, I would appreciate it if I might have it. As far and the Spanish, I probably get help in translating it. I'll bet those cakes in So. America were VERY good!!!! Thanks Chris. take Care...................Stella