Tres leches eggnog cake

Method

1. Heat the oven to 170°C fan/gas 5. Grease the bases of the sandwich tins with butter, then line the bases with baking paper.
2. Put the eggs and sugar in a large bowl and beat together with a stand or hand mixer for about 5 minutes until really pale and fluffy. Stir in the vanilla and ½ tsp of the cinnamon. Gently fold in half the flour, followed by half the whole milk, then repeat with the rest of the flour and whole milk. Divide between the prepared tins and bake for 18-20 minutes until springy to the touch.
3. Run a palette knife around the edge of the sponges to release them from their tins, then turn out onto a wire rack to cool. In a large jug, stir together the condensed and evaporated milk.
4. Once the sponges are cool, put one on a serving plate and prick all over with a fork. Pour a third of the milk mixture on top, bit by bit, letting it soak in rather than flooding onto the plate. Set aside for 15 minutes to soak in.
5. In a large bowl, use an electric mixer to whisk the cream to soft peaks (that flop over when you remove the beaters). Pour in half the remaining milk mixture, the nutmeg and remaining ¼ tsp cinnamon and whisk until the mixture reaches soft peaks and holds its shape. Spread half this mixture on top of the soaked sponge, then sit the second sponge on top.
6. Prick the top sponge all over with a fork, then pour over the remaining milk mixture, bit by bit, allowing it to soak in, as with the first layer. Spoon on the remaining whipped frosting, swirling it in billowy peaks rather than spreading flat. Chill for at least 1 hour.
7. Take out of the fridge 15 minutes before serving. For a finishing touch, if you like, just before serving use a paper snowflake as a stencil and sift icing sugar over the top of the cake to leave a snowflake decoration on top.