1. Prepare Dulce De Leche. Place can of condensed milk in a pot of water, with enough water to cover the can by 2 inch. Bring to a gentle simmer and maintain for 2.5 hours for light pourable dulce de Leche. Add water as needed to keep can submerged in water. Remove and allow to cool.
2. Preheat oven to 350F. Butter and flour 9 inch springform pan and set aside.
3. In a stand mixer fitted with the whisk attachment add the 5 egg yolks, sugar sugar, and beat on medium-high speed until pale yellow and doubled in volume, about 4-6 minutes. Stop and scrape down the sides of the bowl.
3 Add vanilla and beat another minute. Add starter beat another minute. Add milk in a thin steady stream. In a separate bowl whisk together flour, baking powder, sea salt. Switch out whisk attachment for paddle attachment. Add flour mix in two parts, beating on low speed until combined. Scrape into medium sized bowl.
4 Clean bowl return to stand mixer fitted with whisk attachment beat egg whites till stiff peaks form.
5 Gently fold egg whites into the cake batter, until just combined.
6 Pour batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 30-35 minutes (I baked 33 minutes) or until cake is set in the center, springy to the touch and lightly golden colored.
7 Allow cake to cool in pan 15 minutes before turning out on a wire rack to cool completely. To make soak, whisk evaporated milk, condensed milk and cream together in a medium sized bowl until combined.
8 Transfer cake to serving plate and poke all over with a skewer or a fork. Use a pastry brush to paint the entire cake top and sides with soak. Continue painting with soak until it is cake starts pooling mixture, you will have some mixture left over. Allow to sit for 30 minutes to absorb the excess liquid.
9. Make Whip Cream. In a stand mixer fitted with the whisk attachment beat the cream on medium high to soft peaks. Add powdered sugar and pinch of salt. Beat to stiff peaks.
10. Spread a 1/2 inch layer of Dulce de Leche across the top of the cake. Spread an inch of whip cream over the top. Dust with cinnamon. Decorate with a crown of seasonal flowers.
For best taste, use organic ingredients and flowers. Sourdough starter makes the cake have a tangy that beautifully balances the sugar content.
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