PREPARATION
1. Preheat the oven to 350°F (180°C).
2. Beat the egg whites with a mixer until stiff peaks form.
Gradually add the sugar until you get a meringue.
3. Gently fold in the egg yolks and vanilla extract.
4. Sift the flour with the salt and baking soda, then gradually fold into the mixture.
5. Pour the batter into a greased and floured pan. Bake for 35 to 40 minutes.

PREPARATION
Mix the three milks in a saucepan and bring to a boil for five minutes. Let cool.

Once the cake is ready, pour the three milks mixture over the cake and let it rest until the cake absorbs the milk.

For the whipped cream:

You need 1 quart (1 liter) heavy whipping cream.
Place the cream in the freezer to chill while you prepare the cake and the three milks mixture.
Beat the cream with a mixer until stiff peaks form.
Once the cream is ready, frost the cake, covering it well, and decorate with canned peach slices.

NOTE
If you want to fill the cake before soaking it with the three milks, carefully slice the cake in half and soak one layer with the three milks mixture. Then spread whipped cream over one layer and add your favorite fruit. Cover the fruit with more whipped cream, place the other cake layer on top, and pour the remaining three milks mixture over the cake. Let it absorb well before frosting the cake with a spatula. Decorate as you like.