Start this recipe the day before serving, so you can leave the cake in the fridge overnight to absorb all the delicious milk mixture.

Preheat oven to 175C/350F. Grease a baking pan (8x8 or 9x9 or 9x13) with cooking spray or butter all over the base and up the sides.

Combine dry ingredients: add flour, baking powder and salt to a large mixing bowl and whisk to break up any clumps.

Separate 5 eggs into two bowls with yolks in one bowl and egg whites in the other.

Whip egg yolks: Add ¾ cup sugar to the bowl with the yolks and mix on high speed until very pale yellow. Add milk and vanilla and stir to combine. Pour into bowl with dry ingredients and stir gently until no clumps remain.

Whip egg whites: Beat egg whites on high speed and slowly add ¼ cup sugar until stiff peaks form. Gently fold in half of the whipped egg whites into the cake batter.

Pour into a greased pan and bake for 30-35 mins. Remove from the oven once a toothpick from the center comes out clean then let cool at room temperature for 15 mins.

Heat milk with spices: add evaporated milk and whole milk to a pot or pan and add almond extract, brown sugar, cinnamon, nutmeg and ginger. Gently heat on medium-low heat until the brown sugar is completely dissolved.

Combine condensed milk and the warm spiced milk in a bowl. Whisk the milks together until evenly combined.

Poke holes all over the cake using a toothpick or fork and pour the milk mixture over. Refrigerate overnight.

Preheat oven to 190C/375F.

Make pie crust crumble topping: mix all ingredients together until the butter is mixed evenly through the dry ingredients. Pour onto a baking sheet and spread evenly.

Toast the pecans: mix pecans, brown sugar and butter on a lined baking sheet. Bake for about 25-30 mins, stirring halfway through.

Make the pie crust whipped cream: mix cooled and crunchy pie crust crumble in a stand mixer. Whip heavy cream until soft peaks form, add sugar and whip until stiff peaks form. Fold in pie crust crumbs.

Assemble: serve directly in the baking dish. Dollop pie crust whipped cream over the cake and garnish with pecans.