Classic Three Milk Cake

Ingredients:

• 1.5 cups of premium flour, plus for dusting the pan
• 1 tbsp baking powder
• 4 large eggs, separated into whites and yolks
• 1.5 cups of sugar
• 1/2 cup whole milk
• 1 (400 g) can of sweet condensed milk
• 1 (340 g) can of unsweetened condensed milk (concentrated milk)
• 2 cups heavy cream
• 3 tbsp orange liqueur (recommended: Grand Marnier)
• 1 tbsp powdered sugar
• 1/2 tsp ground cinnamon

Preparation:

1. Preheat the oven to 180°C. Grease and flour a 25cm diameter baking pan with 5cm high sides, then line it with parchment paper. Grease the paper.
2. Combine flour and baking powder in a medium bowl.
3. Using a mixer fitted with a whisk attachment, beat the egg whites in a large bowl until foamy. While whisking, gradually add the sugar and beat until stiff peaks form. Add the yolks one at a time, beating thoroughly after each addition. Add the flour mixture in three stages, alternating with two stages of milk.
4. Pour the batter into the prepared pan and bake for 30 minutes, until a toothpick inserted into the center comes out clean. Cool the cake slightly for 10 minutes, then invert it onto a 2.5 cm (1 inch) rimmed plate.
5. Pierce the top of the sponge cake all over with a wooden skewer. Combine the sweetened condensed milk, evaporated milk, 1 cup heavy cream, and orange liqueur in a medium bowl. Pour the mixture over the sponge cake while it's still warm. Cover and refrigerate for 3 hours or overnight.
6. Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Beat with an electric mixer until soft peaks form. Spread the whipped cream over the top of the cake and sprinkle with ground cinnamon.
   
   Recipe dessert pie "Three Milks".