For the cake, start by making a French meringue with the 12 egg whites and half of the sugar.

Once both mixtures are ready, gently fold them together, alternating with the flour, 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 milk syrup, combine the sweetened condensed milk, evaporated milk, whole milk, and cinnamon stick in a saucepan. Bring to a boil, then let it cool and chill.

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, stacking them in a pan and letting them rest for a few minutes in the refrigerator.

Place the cake on a serving base and spread the previously whipped cream over the cake, smoothing and shaping it as desired. Decorate with sprinkles to your liking.