Tres Leches Cake or Three Milk Cake

One of our favorite cakes ever since we start making it. It's very dense,light, and moist cake, that's sweet but not so sweet and  topped with whipped cream.  It's soaked in a evaporated milk, sweetened condensed milk,and whole milk or heavy cream.Sometimes it is also topped with cajeta, a sweet caramel made from goat’s milk, or with coconut milk—making it cuatro or cinco leches.It's very delicious cake. This cake is very popular in Latin America,especially Mexico and Nicaragua but also Dominican Republic and Puerto Rico. Very easy to made so you wont be disappointed. I find the recipe on the internet a few years ago and it's really good. Enjoy! 

For the Cake

•  Ingredients:

• 1 cup + 2 tbsp cake flour (or use 1 cup all purpose flour/maida)
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Egg, separated
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• ¼ cups Heavy Cream

• FOR THE ICING:
• 1 pint Heavy Cream, For Whipping
• 3 Tablespoons Sugar

Directions:

1. Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated. I used an 8 inch pan which was 2" deep. Sift and  Combine flour, baking powder, and salt in a large bowl.
2. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
3. Stir in milk and vanilla.Pour egg yolk mixture over the flour mixture and stir very gently until combined.
4. Beat egg whites on high speed until soft peaks form.With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
5. Fold egg white mixture into the batter very gently until just combined.
6. Pour into prepared pan and spread to even out the surface.Bake for 30 to 40 minutes or until a toothpick comes out clean.Allow to cool.
7. Combine condensed milk, evaporated milk, and heavy cream in a bowl.
8. When cake is cool, pierce the surface with a fork several times.
9. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. 
10. Allow the cake to absorb the milk mixture for 10 minutes. A trick if you find that its very soggy inspite of not pouring in all the milk mixture - let it sit in the fridge for some time.
11. Decorate with whipped cream and some fruit of your choice. 

Bon Appétit