Directions

1. Preheat the oven to 180°C (350°F).
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. Weigh out the sugar and set it aside. Separate the eggs into yolks and whites. Whisk the egg whites, gradually adding half the sugar, until you form a meringue. In a separate bowl, whisk the egg yolks with the remaining sugar until they become pale yellow.
4. Add the 120ml of milk and vanilla extract to the yolks and whisk until combined.
5. Grease a baking dish with butter and set it aside.
6. Add the milk and egg yolk mixture to the flour mixture and mix just until there are no large dry spots. Then gently fold in the egg whites, being careful not to overmix the batter.
7. Pour the batter into the greased baking dish and spread it to the edges. Bake in the preheated oven for 30 minutes.
8. Remove the cake from the oven and place it on a wire rack to cool.
9. While the cake is cooling, add all three milks (condensed milk, evaporated milk, and the 150ml of regular milk) to a pot with the bay leaves. Heat on low to infuse for 20 minutes, then remove from heat and allow to cool.
10. In a separate pot, add the raspberries, 50g sugar, and the cinnamon stick. Cook over medium heat for 6-7 minutes, stirring often. Then pass the mixture through a sieve to remove the seeds and set the sauce aside to cool.
11. Once the cake has cooled (it doesn’t need to be completely cold), flip it over in the tray. Using a fork, poke holes all over the cake, then pour the cooled milk mixture over it.
12. Whip the cream with the icing sugar until you have a thick whipped cream. Spread it evenly over the cake, then place the cake in the fridge for 2-3 hours to allow the cream to set.
13. To serve, slice the cake and plate it, then drizzle some of the raspberry sauce over each piece.