This is a cake of Mexican cuisine, however, his authorship is also claimed by Nicaragua and Venezuela. The essence of cake is the usual sponge cake, which gets very wet after it has been impregnated with a mixture of three kinds of milk - condensed, concentrated and cream. Over time, the composition of the solution has changed - instead of the usual condensed milk used is boiled, coconut, melted milk was replaced with a concentrated, and sometimes mixed with four kinds of milk - condensed, condensed, cream, and concentrated. In General, there are plenty to choose, most importantly, the cake was "wet" is the highlight of the pie. The top of the cake is decorated with whipped cream, meringue, frosting or fresh berries, which, by the way, very well harmonize with a delicate sponge cake. Pie will appeal to fans of "wet" cake, however, I would easily have increased the number of impregnation twice - it would have been tastier. I advise you to try, it's delicious!