For the cake, make a French meringue by beating the 12 egg whites with half of the sugar until stiff peaks form.

In a separate bowl, beat the 12 egg yolks with the remaining sugar and the vanilla extract.

Gently fold the flour into the egg yolk mixture, alternating with the meringue, until you have a smooth batter. Pour the batter into a greased and floured pan and bake at 350°F (180°C) for 40 minutes.

For the guava jam, cut the guavas into wedges and place them in a saucepan with the water, cinnamon stick, and sugar. Cook until the guavas break down and the mixture thickens. Let cool and set aside.

For the milk syrup, combine the sweetened condensed milk, evaporated milk, whole milk, and cinnamon stick in a saucepan. Bring to a boil, then let cool and set aside.

To assemble the cake, once the cake has cooled, remove the top layer and cut the cake into three layers. Soak each layer with the milk syrup and fill with the guava jam, stacking the layers back in the pan. Let the cake rest in the refrigerator for a few minutes.

Place the cake on a serving base and cover with the whipped cream, shaping and decorating as desired. Add green food coloring and sprinkles if you like, then enjoy your delicious tres leches cake.