Sponge Cake:

1. Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 round (9 inch round) cake pans with parchment paper.
2. Separate the eggs, putting the whites in one bowl and the yolks in another.
3. Beat the whites using a whisk attachment on a standing mixer or a hand-held mixer until foamy. Gradually pour in half of the sugar. Mix the whites on high speed until stiff peaks form. Set aside.
4. In the other bowl with the yolks, add the remaining sugar and use the same whisk attachment to beat the yolks until they are pale and fluffy.
5. Combine the milk, melted butter, and vanilla extract in a bowl or cup. Set aside.
6. Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible.
7. Sift the flour, baking powder, and salt over the folded eggs and gently fold in the batter.
8. When there are still some remaining streaks of flour, pour in the milk and butter mixture into the batter by the side of the bowl.
9. Continue gently folding until evenly distributed.
10. Divide the batter in half, pouring into the prepared cake pans.
11. Bake in the preheated oven until they are golden and a toothpick inserted into the center of the cake comes out clean, 20-25 minutes.
12. Cool on a wire rack.

Lemon Syrup

1. Meanwhile, make the lemon syrup. Place the water, sugar, lemon juice and lemon zest into a small saucepan. Cook on medium heat until the sugar dissolves. Set aside.
2. At this point, make sure that you are ready to assemble the cake, because as soon as the soufflé mixture is done, you have to act quickly, because the gelatin will start to set.
3. Use 2 (9 inch) cake pan to assemble the cake. Line the bottom and the edges of the cake pans with parchment paper.
4. Cut each cake in half horizontally.
5. Using a pastry brush, brush the top and bottom of each cake layer with the lemon syrup. Place the first half of the cake layers inside the prepared cake pans.

Vanilla Souffle

1. In a large bowl, using a paddle attachment of a standing mixer or using a hand mixer, mix the butter until it's light and fluffy. Pour in the LA LECHERA sweetened condensed milk and mix until evenly combined. Set it aside at room temperature.
2. While the buttercream is being mixed, sprinkle the gelatin over the water in a medium bowl and set aside, for about 5 minutes, giving the gelatin a chance to bloom.
3. Add the bloomed gelatin mixture to a small heavy bottomed saucepan along with ½ cup of sugar. On low heat, cook the mixture just until the sugar and the gelatin dissolve, but don't boil it. Set it aside to cool slightly.
4. Meanwhile, in the large bowl of a standing mixer, using a whisk attachment, whisk the egg whites until frothy and then gradually pour in the remaining ½ cup sugar, then add the lemon juice and the vanilla extract.
5. Continue mixing and pour in the gelatin mixture in a thin stream, while mixing on low speed.
6. Continue mixing on low speed and gradually add the butter cream into the egg whites, a spoonful at a time and then mix until evenly combined.
7. Immediately pour in half of the soufflé mixture over the first cake layers in the prepared cake pans, smoothing them out, tapping the pans gently on the counter to help the souffle settle around the cake layers.
8. Place the second half of the cake layers on top of the soufflé, pressing gently so that it settles into the soufflé and is at the same level, with the soufflé coming up the sides of the cake.
9. Place the cake layers into the refrigerator to cool completely, at least 2 hours. I usually do this overnight.

Cream Cheese Frosting:

1. In a large bowl of a standing mixer with a paddle attachment, or using a hand mixer, mix the cream cheese, LA LECHERA sweetened condensed milk and vanilla extract until smooth and evenly combined. Add the chilled heavy cream and mix, switching to a whisk attachment, starting on low speed and then increasing to high speed until the frosting is thick and fluffy. Taste the frosting and add powdered sugar to taste, to make it as sweet as you like (1/4 - 1/2 cup). (I only use a few spoonfuls, because I don't like cakes to be too sweet.) You can also use whipped topping instead.

Assembling the Cake:

1. Take the cake layers out of the refrigerator and remove them from the cake pans. You may want to run a thin knife around the edges of the cake pan, to make sure that none of the soufflé is stuck to the sides. This way, the cake should just slide out of the cake pan.
2. Place one of the cake and soufflé combinations on the cake stand. (I line the edges of the cake stand with heavy duty aluminum foil, so that it keeps the edges clean while I am frosting the cake. Remove the parchment paper.
3. Spread a generous portion of the cream cheese frosting on top of the cake layer. Sprinkle chopped kiwi and blueberries evenly over the frosting. Top with the remaining cake and soufflé combinations.
4. Use the remaining cream cheese frosting to cover the top and sides of the cake.
5. Decorate the top of the cake with blueberries and kiwi. I place the blueberries around the edge of the cake and shingle thin slices of kiwi all over the center.
6. Refrigerate the cake until you are ready to serve. For best results, let the cake stand at room temperature for about 30 minutes before serving. The cake layers will be much more tender unlike when you serve it right out of the refrigerator.