• Preheat the oven to 175°C (350°F). Grease a 23 x 33 cm ( 9 x 13 in) rectangular casserole dish.
• Into a large bowl sift together flour + baking powder + salt. Whisk together to combine, set aside.
• Separate the egg whites into a separate bowl, add the egg yolks into the bowl of your stand mixer fitted with the whisk attachment (you can also use a handheld electric mixer).
• Whisk the egg yolks with ¾ cups of sugar on high speed until they turn a pale yellow, about 2-3 minutes. The batter should be thick enough to leave ribbons when lifted.
• Add in milk, melted lotus spread(make sure it is not hot), and vanilla, use a spatula to gently mix into the egg yolk mixture. Pour the mixture into a bowl. Wash and dry your stand mixer bowl and whisk attachment.
• Add the egg whites to the bowl of your stand mixer fitted with the whisk attachment and beat on medium-high until soft peaks are formed.
• Add ¼ cup of sugar and continue to whisk until stiff peaks form, about 1 min.
• Add the egg yolk mixture to your sifted flour mixture. Using a spatula gently combine.
• Start adding the egg whites in batches folding into the egg yolk mixture until fully incorporated and no white streaks are visible.
• Pour into your prepared casserole dish.
• Place in preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and allow to come to room temperature.

Milk Mixture

• Into a container with a spout for easy pouring add all the milks and melted lotus spread, whisk together to combine.
• When the cake has cooled use a fork to poke the cake all over.
• Pour the milk mixture evenly on top, make sure to reserve about ⅓ of a cup for serving with the cake later.
• Place in the fridge to allow the cake to fully absorb the liquid for a couple of hours, preferably overnight.

Dulce De Leche

• Bring a large pan of water to a rolling boil. There needs to be enough water in the pan to completely cover the can we are about to cook.
• Remove the label off your can of condensed milk and Gently submerge it into the pot of boiling water on its side (not upright). It is extremely important that the can is completely covered in at least 4-5 cm of water at all times. Bring the boiling water down to a simmer and cook the can for 3 hours, adding boiling water as needed to keep the can covered.
• Remove the can using a pair of tongs. Allow the can to completely cool before opening it because the Dulce de leche can squirt out and it is extremely hot and can easily burn you.
• Once it has cooled, empty the contents of the can into a bowl. Mix together using a whisk until smooth.

Whipped Cream Topping

• Into the bowl of your stand mixer fitted with the whisk attachment, add your heavy whipping cream and sugar. Beat until stiff peaks have formed, about 2-3 minutes

Assembling the cake

• After the cake has been refrigerated. Spread a thin layer of the dulce de leche onto the top of the cake.
• Cover completely with the whipped cream topping.
• Sprinkle on crushed lotus cookies.
• Serve the cake with the reserved milk mixture. Enjoy!