ICE CAKE

ICE CAKE 
Ingredients
For the sponge cake:
6 eggs
180g white sugar
180g unprepared flour
1/4 teaspoon salt
5g baking powder
1 tablespoon vanilla essence
For the gelatin and strawberry carlotta layer:
500g strawberry gelatin
1 liter of hot water
1/2 can canned peach
400g evaporated milk
For the orange charlotte layer:
500g orange gelatin
1 liter of hot water
400g evaporated milk
Preparation
1. Beat 6 eggs at room temperature at maximum speed, add 1/4 teaspoon of salt.
2. Add 180 grams of white sugar little by little. Beat at maximum speed for 5 minutes until you achieve the texture seen in the video.

3. Sift and add 180 grams of unprepared flour.
4. Sift and add 5 grams of baking powder.
5. Integrate with enveloping movements and add 1 tablespoon of vanilla essence.
6. Pour onto a mold lined with parchment paper, distribute evenly.
7. Bake in a preheated oven at 180ºC for 15 minutes. Then let the cake rest and cool.
8. Unmold and cut cake very carefully.
9. Dilute 500 grams of gelatin of the flavor you want in 1 liter of hot water.
10. Reserve 1 cup of diluted gelatin to prepare the carlota layer (jelly with milk). Repeat with another flavor gelatin.
11. In a greased mold, add 2 cups of diluted gelatin.
12. Place canned peach segments (you can try it with other fruits)
13. Refrigerate for 1 hour and then remove from the cold. Add strawberry charlotte and a layer of sponge cake. Refrigerate for 1 hour.
14. Remove from the cold, add another flavor of carlota. Place another layer of cake. Secure more charlotte and a last layer of charlotte. Refrigerate overnight.
15. Unmold with the help of a pastry spatula.