Pumpkin tres leches cake with Lotus cookies

Ingredients

• For the sponge: 6 eggs (about 300 g)
• 200 g sugar (1 cup)
• 120 g flour (1 cup)
• 5 g baking powder (1 tsp)
• 5 g cinnamon (1 tsp)
• 425 g pumpkin puree
• 1 tbsp vanilla
• 115 g butter, melted and cooled
• For the three milks: 1 can evaporated milk (354 ml)
• 1 can condensed milk (395 g)
• 1 tbsp vanilla
• 240 ml whole milk (1 cup)
• 100 g pumpkin puree
• For the top: 200 ml whipping cream
• Extra Lotus cookies

Instructions

1. Whip the eggs with the sugar until pale and tripled.
2. Fold in the flour, baking powder and cinnamon, then the pumpkin puree, vanilla and cooled butter, gently.
3. Bake at 180°C (350°F) for 30–34 minutes, until springy. Cool.
4. Whisk the three milks with the vanilla and pumpkin puree, poke the cake all over and pour it slowly across.
5. Refrigerate 2 hours or overnight.
6. Top with whipped cream and a crown of crushed Lotus cookies.