This cake is technically a four-milk cake that not only tastes delicious but also looks incredibly delicate because of the color and texture.

I recommend to prepare this dessert one day ahead so it can rest overnight and absorb all the liquid. If you want to add some extra flavor, sprinkle a bit of ground cinnamon on top!

Ingredients:

• 4 egg whites
• 4 egg yolks
• 1 cup of sugar
• 1 cup of all purpose flour
• 1 can of sweetened condensed milk
• 1 can of evaporated milk
• ½ cup of milk
• 2 cups of whipped cream
• 2 cups of dulce de leche
• 1 tsp of vanilla extract
• 1 tsp of baking soda
• A pinch of salt

Instructions:

1. Preheat the oven to 350 degrees F.
2. If you want to unmold the cake easier, use a 9-inch springform pan. Don’t worry, you can also use a regular mold previously lined with parchment paper.
3. In a large bowl, add the 4 egg whites and whisk, preferably with an electric mixer, until pale and fluffy.
4. Add the sugar and keep whisking for a couple of minutes more.
5. Incorporate the egg yolks, vanilla extract and pinch of salt. Mix to combine.
6. Sift in the all purpose flour and baking soda; fold it in with a spatula. Be careful not to deflate the batter too much.
7. Pour the batter into the pan and bake for 40 minutes or until golden.
8. When ready let it cool down before filling it.
9. Cut the cake in half and spread the dulce de leche around the center of the cake. Cover the dulce de leche with the top of the cake again and place it in a deep plate.
10. Whisk together the sweetened condensed milk, regular milk and evaporated milk.
11. Poke little holes all over the cake, you can use either a fork or a toothpick to do this.
12. Pour the milk mixture all over the holes, make sure to cover all the cake.
13. Place the cake in the refrigerator for at least 2 hours to let the cake absorb all the liquid.
14. Frost the cake with whipped cream and decorate it with the help of a pastry bag, spatula or even with the back of a spoon.