Beat the egg yolks with half of the sugar until thick and pale. In a separate bowl, beat the egg whites with the remaining sugar to make a French meringue.

Gently fold the yolks, meringue, and flour together, alternating between them.

Grease and flour the cake pan, pour in the batter, and bake at 350°F (180°C) for 30 minutes.

For the syrup, bring the whole milk, sweetened condensed milk, evaporated milk, and cinnamon stick to a boil. For the filling, simmer the guavas with the cinnamon stick in water until soft. Remove seeds if desired.

When the cake is done, remove it from the pan and let it cool. Trim off the hard edges and cut the cake into three layers.

Line the cake pan with a plastic bag, place one cake layer in the pan, soak it with syrup, add some filling, and repeat with the other two layers.

Cover with the plastic bag and refrigerate for at least 30 minutes. Once chilled, remove from the pan, spread yellow-tinted cream on top, then add shimmer dust and finally edible glitter.