Tres Leches Cake

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated, room temperature
• 1 cup (200g) granulated sugar, divided
• 1/3 cup (80ml) whole milk
• 1 tsp vanilla extract
• 1 can (12 oz / 354ml) evaporated milk
• 1 can (14 oz / 396g) sweetened condensed milk
• 1/2 cup (120ml) heavy cream (for the soak)
• 1 1/2 cups (360ml) heavy cream, cold (for topping)
• 3 tbsp powdered sugar
• 1/2 tsp ground cinnamon, for dusting

Instructions

1. Preheat the oven to 350 F. Grease a 9x13-inch baking pan.
2. Whisk the flour, baking powder, and salt together in a bowl and set aside.
3. Beat the egg yolks with 3/4 cup of the sugar on medium-high speed until pale yellow and thick enough to fall in a slow ribbon, about 3 minutes. Beat in the milk and vanilla.
4. In a clean, dry bowl, beat the egg whites on medium speed until foamy, then gradually add the remaining 1/4 cup sugar and beat to stiff, glossy peaks that hold their shape when the beater is lifted, about 3 minutes.
5. Fold the flour mixture into the yolk mixture in three additions, mixing gently just until combined.
6. Fold in one-third of the whipped egg whites to lighten the batter, then gently fold in the rest in two additions - fold with a spatula from the bottom up rather than stirring, to keep the air in the whites.
7. Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
8. Let the cake cool in the pan for 10 minutes, then poke holes all over the surface with a fork or skewer, about 1 inch apart, going most of the way to the bottom.
9. Whisk together the evaporated milk, condensed milk, and 1/2 cup heavy cream. Slowly pour this milk mixture over the warm cake, a little at a time, letting each addition soak in before adding more.
10. Cover and refrigerate for at least 4 hours, or overnight, until all the liquid is absorbed and the cake feels cool and dense throughout.
11. Just before serving, whip the cold 1 1/2 cups heavy cream with the powdered sugar to soft peaks, about 3 minutes, and spread over the top of the cake. Dust with cinnamon and slice into squares.

Nutrition

Calories	360
Protein	6.5 g
Fat	19.0 g
Carbs	41.0 g
Fiber	0.3 g
Sodium	140 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.