- Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan.
- Separate the egg whites from the yolks.
- Beat the egg whites on medium speed, 3 - 5 minutes.
- When soft peaks form slowly add the sugar in small batches.
- Whip until stiff peaks form about 5 minutes. Set aside.
- In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
- Pour the egg yolks over the egg whites; gently fold until just combined trying not to lose any volume from the mixture.
- Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
- Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
- Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean.
- Let it cool.
- Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.
- In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
- Once it is cool, add the rum or any other flavoring you are using.
- Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process.
- Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mints.
- Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.
- The topping whipping cream must be very cold.
- You should not over fold the mixture it will lose volume from the bubbles breaking.
- Avoid knocking the cake tin when containing batter.
- Add the flour slowly like rain showers.
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