Tres Leches Cake

Instructions

Preheat your oven to 350°F (175°C).

Grease and flour a 9x13 inch (23x33 cm) baking dish.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the egg yolks with 3/4 cup (150 g) of the granulated sugar until the mixture is pale and fluffy.

Stir in the whole milk and vanilla extract.

In another bowl, beat the egg whites with the remaining 1/4 cup (50 g) of granulated sugar until stiff peaks form.

Gently fold the egg yolk mixture into the flour mixture until just combined.

Carefully fold in the beaten egg whites until no streaks remain.

Pour the batter into the prepared baking dish and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the baking dish.

In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk or heavy cream.

Once the cake has cooled, use a fork to poke holes all over the surface.

Slowly pour the milk mixture over the cake, allowing it to soak in. Let the cake absorb the milk mixture for at least 30 minutes.

In a large bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

Spread the whipped cream evenly over the top of the soaked cake.

Refrigerate the cake for at least 1 hour before serving to allow it to chill and set.

Cut into squares and serve chilled.