Ingredients:

  • 1 ½ cups (190g) All-purpose flour, sifted
  • 1 tsp Baking powder
  • ½ tsp Fine sea salt
  • 5 Large eggs, room temperature
  • ¾ cup (150g) Granulated sugar
  • 1 tsp Pure vanilla bean paste or extract
  • 1/3 cup (80ml) Whole milk
  • 12 oz (354ml) Evaporated milk
  • 10 oz (280ml) Sweetened condensed milk
  • ½ cup (120ml) Heavy cream
  • 1 ½ cups (360ml) Cold heavy whipping cream
  • 2 tbsp Powdered sugar
  • 1 tsp Ground cinnamon
  • ½ cup Fresh berries

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  2. Sift the all-purpose flour, baking powder, and fine sea salt into a medium bowl to ensure a light texture.
  3. In a stand mixer, beat 5 large eggs and 3/4 cup sugar on high speed for 5-7 minutes until the mixture reaches the 'ribbon stage' (pale and thick).
  4. Gently fold the sifted dry ingredients and 1/3 cup whole milk into the egg mixture by hand using a spatula, taking care not to deflate the aeration.
  5. Pour the batter into the prepared pan and bake for 30 minutes until a toothpick comes out clean. Let cool for 15 minutes.
  6. Use a skewer or fork to poke holes across the entire surface of the warm cake.
  7. Whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream. Slowly pour over the cake, focusing on the edges first.
  8. Refrigerate the cake for at least 4 hours (or overnight) to allow for complete osmotic soak.
  9. Before serving, whip 1.5 cups cold heavy whipping cream with 2 tbsp powdered sugar until stiff peaks form. Spread over the cake and dust with cinnamon and fresh berries.