Fluffy cake soaked in a three-milk mixture, cut into pieces and layered in glasses with whipped cream and a touch of cinnamon.
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Beat the eggs with the vanilla and sugar until the mixture turns pale and doubles in volume.
Gradually fold in the sifted flour, cornstarch, and salt.
Bake the cake for 30 minutes.
30 minMix the milk, heavy cream, sweetened condensed milk, and vanilla to prepare the tres leches mixture.
Let the cake cool, then cut it into pieces that fit the glasses.
Prick the cake pieces and generously soak them with the tres leches mixture.
Assemble the glasses by alternating the soaked cake pieces with the whipped cream prepared separately.
Decorate with whipped cream and sprinkle with ground cinnamon.
Whip the very cold cream with the sweetened condensed milk and vanilla until you have a light and airy Chantilly cream.
