To make the cake, sift the flour three times, and on the last sift, add the baking powder.

Beat the egg whites until stiff peaks form, then gradually add the sugar until well combined.

Gradually add the sugar and then add the egg yolks one at a time.

In a separate bowl, mix the milk with the vanilla. Add this mixture alternately with the flour (divided into three parts), starting with the flour. Gently fold everything together with a hand whisk until fully combined. Bake at 350°F for 30 minutes. I used two 9-inch pans for even baking.

To make the FLAN: Use the same pan you baked the cake in, and cover it with aluminum foil that extends beyond the edges to help unmold the flan later.

Blend all the flan ingredients, then add the hydrated gelatin at the end. Bake uncovered, without a water bath, for about 40 minutes. When you gently shake the pan and the flan feels firm, it's ready. Chill in the refrigerator.

Blend all the syrup ingredients and pour over each cake layer in the pan, making sure they're well soaked. Let them rest in the refrigerator, preferably overnight, so the cakes absorb the milk mixture.

To assemble the cake, spread a little whipped cream on the first cake layer to help the flan stick. Carefully place the flan on top, add more whipped cream, then place the second cake layer on top.