Preheat your Oven to 350°F. Grease a Baking Dish with 1 tbsp mantequilla o spray de cocina, para engrasar el molde or Cooking Spray, then lightly dust with 1 cup harina de trigo refinada tamizada and tap out any excess.

In a small Mixing Bowl, whisk together the sifted 1 cup harina de trigo refinada tamizada, 1 ½ tsp polvo de hornear, and ¼ tsp sal fina. Set aside.

Separate the 5 huevos a temperatura ambiente, separados, placing the yolks in a large Mixing Bowl and the whites in the clean bowl of a Stand Mixer (or a large Mixing Bowl if using a Hand Mixer). Make sure no yolk gets into the whites or they won't whip properly.

Beat the 5 huevos a temperatura ambiente, separados yolks with ¾ cup of the 1 cup azúcar granulada dividida on medium-high speed for 3–4 minutes, until the mixture is pale, thick, and falls in ribbons from the beater. Beat in the 1 tsp extracto de vainilla pura and ⅓ cup leche entera until combined.

Using clean beaters, whip the 5 huevos a temperatura ambiente, separados whites on medium speed until foamy, about 1 minute. Increase to high speed and gradually add the remaining ¼ cup of 1 cup azúcar granulada dividida, beating until stiff, glossy peaks form, about 3–4 more minutes. The whites should hold a firm peak when the beater is lifted.

Gently fold the 1 cup harina de trigo refinada tamizada mixture into the 5 huevos a temperatura ambiente, separados yolk mixture in two additions using a Spatula, stirring just until no dry streaks remain. Do not overmix.

Add one-third of the whipped 5 huevos a temperatura ambiente, separados whites to the batter and fold gently to lighten it. Then fold in the remaining whites in two more additions, using slow, sweeping strokes to keep the batter light and airy. A few small streaks of white are fine.

Pour the batter evenly into the prepared Baking Dish and smooth the top with a Spatula. Bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

Remove the cake from the Oven and let it cool in the pan on a Wire Rack for at least 20–30 minutes. The cake must be fully cooled before soaking.

In a medium Mixing Bowl or large Measuring Cups, whisk together the ⅓ cup leche entera, ⅓ cup leche entera, ½ cup crema pesada, and 1 tsp extracto de vainilla pura until fully combined.

Using a toothpick or Bamboo Skewer, poke holes all over the surface of the cooled cake — about 30–40 holes, going all the way to the bottom. This allows the ⅓ cup leche entera mixture to soak deep into the cake.

Slowly pour the three-0.33 cup leche entera mixture evenly over the entire surface of the cake, a little at a time, allowing it to absorb before adding more. Use all of the mixture — the cake will look very wet, but it will soak it all up.

Cover the pan tightly with Plastic Wrap and refrigerate for at least 4 hours, or overnight for best results. The longer it soaks, the more moist and flavorful it becomes.

Just before serving, combine the ½ cup crema pesada cold, 1 cup azúcar granulada dividida, and 1 tsp extracto de vainilla pura in a chilled Mixing Bowl. Beat with a Hand Mixer or Stand Mixer on medium-high speed until medium-stiff peaks form, about 3–4 minutes. Do not overwhip.

Spread the whipped ½ cup crema pesada evenly over the chilled cake in a thick, even layer, all the way to the edges.

Dust lightly with 1 tsp canela molida and dot with ½ cup cerezas marrasquino escurridas y secadas con palmaditas if desired. Slice into squares and serve cold, straight from the pan.