This is such a fabulous cake on all levels that appeals to all the senses. I share almost everything I bake and test for this website with family and friends. The first thing my husband Jim said when he sampled this cake was �don�t give any of this away!� and I knew immediately this was a winner. Similar to a traditional Tres Leches Cake made with sponge cake soaked with 3 different milks � hence the name tres leches �three milks�, this version is made with 5 milks to make a sweet milky syrup that is reminiscent of Caribbean flavors. Sight: Visually, this cake is stunning with four layers of golden sponge cake sandwiched with mounds of whipped cream. The covering of sugared almonds makes it extra pretty, and if you serve the cake with fresh fruit it becomes even more beautiful. Smell: You will love the almond and cinnamon smells wafting out of your oven as the cake bakes, and the smell of fresh whipping cream is heavenly. Touch: When biting into a piece of this cake you will feel the lushness of the soft whipped cream in your mouth, the texture of the ground almonds and the creamy moistness of the cake from the soaking liquids, and then comes the delightful surprise of the crunchy sugared almonds. Hearing: Be prepared for many exclamations of ooohs, aaahs, and yums from everyone. Taste: The best part about this cake is the incredible taste. The sponge cake itself is light with the flavor of fresh ground almonds and just the barest hint of cinnamon. The soaking liquid is to die for; it is incredibly scrumptious with the mixing of 5 different milks and creams and the undertone of coconut flavor from the coconut cream is lovely. The thick layers of sweetened whipped cream make this whole dessert ridiculously good and the sugared almonds is a treat all alone and just may become your new best baking ingredient. Now that hopefully you are ready to bake this wonderful dessert yourself, let me give a few tips and suggestions. This recipe is from The Pasty Queen by Rebecca Rather, who provides other stunning recipes along with this one. The original recipe states the sugared almonds take 8 to 10 minutes to bake. But because of the ratio of egg whites to almonds, they will actually take 40 to 50 minutes. I would recommend making the sugared almonds and the Dulce de Leche one, or a few days beforehand to have these items ready. Yes, there are fourteen (14) eggs used for the cake batter plus 4 additional egg whites for the sugared almonds; this is not an error. Beating 14 egg whites also requires an extra large mixing bowl (I use a large ceramic potato chip bowl for large projects like this.) If you don�t have an extra large bowl you could beat just one half of the egg whites at a time. This makes a fairly large cake, and you will need a serving plate, preferably rectangular, that can accommodate a finished cake of about 8 x 10 inches. Instead of using a 12 by 17 inch pan you could substitute three 9-inch round cake pans if you prefer. I added vanilla extract to the whipped cream as I think this improves upon the flavor. You will have left over Dulce de Leche but don�t despair; use the leftover in coffee or as a topping on ice cream for some indulgent treats. The original recipe makes 4 cups of sugared almonds; I actually only needed about 3 cups to cover the cake, therefore you could cut the recipe down to 3 cups if you desire. However these sugared almonds are so good you will be glad you have leftovers and will be wishing you had more. They are good to just eat by themselves, sprinkled on oatmeal, served with fruit, and on and on and on.