Its origin is not very clear and documented, however, apparently around 1950, it started as a marketing strategy by a dairy factory to improve their sales on canned milks such evaporated milk, condensed milk and heavy cream.

Widely spread all around Latin America, this fluffly, creamy, moist and sumptuous cake, it’s traditionally used mostly as birthday cake.

It can carry a variety of flavors and frostings, from the basic milky taste, to vanilla, chocolate, red velvet and more. It is normally decorated in a very traditional and simple way due to its consistency, which does not hold any kind of special shapes or frostings.

Simple, elegant, beautiful and decadent, this cake hold very well frostings such chantilly cream, cream cheese and ganaches, and its beauty resides in the expertise of the patissier.