Cooling time: 1-2 hours

Break : 10 minutes

Relaxation time: 8 hours

Preheat the oven to 180°C (350°F). Lightly grease two 23 cm x 33 cm (9 in. x 13 in.) pans; line with parchment paper and grease the parchment. If you only have one 9″ x 13″ pan, you will need to bake the dough in two batches.

To make the cake, in a medium bowl, combine the flours, baking powder, baking soda and salt. Put aside.

In a large bowl, whisk egg yolks until creamy and pale. Add the oil, almond milk and almond extract and continue whisking to combine. Add the dry ingredients to the egg yolk mixture and mix gently until completely combined.

In a separate large bowl, using a whisk or a mixer with the whisk attachment, combine the egg whites and cream of tartar and whisk until soft peaks form. Slowly add the sugar and continue beating until stiff peaks form. Gently fold the beaten egg whites into the egg yolk mixture, stirring until there are no more white streaks.

Divide the batter between the two molds (approximately 560 grams per mold), gently smoothing the top. Bake for 20-22 minutes until a toothpick comes out moist but not wet. Remove the cakes from the oven and let cool completely.

To soak the tres leches, whisk together the almond milk, evaporated milk and sweetened condensed milk. Set aside until you are ready to assemble the cake.

To assemble the cake: Once the cakes have cooled to room temperature, transfer a 9” x 13” (23 cm x 33 cm) layer to a large serving platter. You can also assemble and serve the cake in a clean 9″ x 13″ (23 cm x 33 cm) pan if you don’t have a large platter.

Prick the cake all over with a fork and slowly pour in about a cup of the tres leches dip, then spread the apricot jam over the surface. Sprinkle the toasted and chopped almonds over the jam. Place the second layer of cake on top of the first layer and again prick the cake all over with a fork.

Slowly pour half of the remaining tres leches dipping over the cakes. Let the liquid seep in for 10-15 minutes. Pour the rest of the tres leches over the cakes, cover and place in the refrigerator for at least 8 hours, or overnight.

To make the filling: Just before serving the cake, whip the cream, icing sugar and lime zest until the cream has a medium peak. Spread on top of the cake and serve.

To note

• Refrigerate leftover cake, covered, for up to one week.

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