For the sponge cake:
Preheat the oven to 200º C.
Beat the eggs with a mixer and gradually add the sugar, beating until the mixture triples in volume. Then add the flour and fold in gently by hand, then add the vanilla essence and baking powder. Pour the mixture into a greased and floured cake pan. Bake for approximately 25 to 30 minutes; it is recommended to poke the cake with a fine knife or skewer, if it comes out dry the cake is ready. Remove from the oven and let it rest.
For the cream:
Blend the contents of the three cans of milk (sweetened condensed milk, evaporated milk, and heavy cream) in a blender. Use this mixture to soak the sponge cake in the same pan where it was baked, previously poked several times with a skewer.
For the meringue:
Beat the egg whites until stiff peaks form, gradually adding the sugar until the meringue has the desired consistency and sweetness. Use this meringue to cover the top of the cake, browning it in a very hot oven and then refrigerating it to cool.
Once the dessert is finished, it can be decorated with a little cinnamon.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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