preheat your oven to 180ºC

prepare you pan to bake the cake, grease it with oil then add flour and remove excess

Add the vanilla extract to the egg and whisk it untill foamy

add the sugar gradually to the egg and continue to beat until double in volume, aproximatly 5 mimute

in a separate bowl melt the butter in the milk on low heat (do not boil)

to add the milk&butter to the egg: add some of the egg to the milk and whish quickly, then add this mixture to the egg slowly and whisk

add the flour gradually

pour this batter in your prepared pan and bake for 30 to 45 minute or until done

let the cake cool completly then release it from the pan and clean the pan to use it again with the jello (or use another one with same size)

put the cake in the fridge needed

meanwile prepare your creme chanty with milk as package instructure and put it in the fridge until needed

prepare your jello as package instruction (reserve 1/4 of the jello in room temperature to pour it over the cake)

in the same baking pan slise your fruit and pour over 3/4 of the jello and freeze the pan for 30 minute or untill firm(I use banana but it will turn black, I prefer use cherry or strawberry)

remove the cake from the fridge and remove the jello pan from the freezer

slise the cake in 2 layer put one layer over the jello layer, pour over half of the reseeved jello, fill with the cream chanty and put the second layer of cake and pour the remaining jello)

freeze the pan for another 30 minute

to release the pan, pass over low heat for 30 second, and upside down in your favorit plate