Start by making the cake: Beat the eggs with the sugar until the mixture is very pale yellow. Sift in the flour and cinnamon, then gently fold until well combined. Bake at 350°F (180°C) for about 25 minutes.

Let the cake cool. Slice off a very thin layer from the top (the crust), place the cake in the pan, and prepare the three-milk mixture.

In a bowl, combine the three milks and mix well—just mix, do not beat.

Using a squeeze bottle or a spoon, pour the milk mixture evenly over the cake, paying extra attention to the drier edges.

Let the cake soak up the milk mixture. Using a piping bag, add a layer of dulce de leche to taste (I used about 7 ounces or 200 grams, half a can).

Fill a piping bag fitted with a 1M tip with the meringue and decorate the cake with rosettes.