Whip eggs and sugar for 12 minutes; fold in sifted flour. Place mixture in 2 (9×13-inch) glass baking dishes and bake about 50 minutes or until a knife inserted comes out clean.
Combine condensed milk, evaporated milk, heavy cream, and vanilla extract. Pour over cake and place cake in refrigerator until cool.
Place egg whites and sugar in the bowl of a mixer and whip until stiff peaks form. Place the whipped egg whites evenly on the tres leches. Using a culinary torch, torch until slightly golden. Serve the cake garnished with mint.