2 cups (tea) of sugar
200 butter at room temperature
1 tablespoon cocoa powder
1 pinch of salt
1 teaspoon(s) vanilla essence
1 teaspoon of baking soda
5 tablespoons red food coloring (Christmas or strawberry)
3 and 1/2 cup (tea) of wheat flour
1 box of milk cream
1 tablespoon baking powder
2 cans of condensed milk
2 cans of cream
2 cups of powdered milk (tea)
1 tablespoon butter
Beat the eggs with the sugar until smooth. Add the butter, chocolate powder, salt, essence and bicarbonate, incorporating all the ingredients. Add the coloring and beat for about 3 minutes.
Turn off the mixer and, with the help of a spatula, gently mix the wheat flour and cream until a homogeneous mixture is obtained.
Add the yeast and bake in a greased and floured mold or use baking paper, at medium temperature (180°C) for approximately 35 minutes.
Wait to cool down and crumble all the dough in your hands. To make the filling, mix all the ingredients together and bring to a boil over low heat.
Turn it off and wait for it to cool down to put it in the potty. To assemble, place the sponge cake dough and the filling in the jars, alternating the layers.
Finish with a bit of the filling and sponge cake crumbs. It can last up to 5 days in the fridge.