Pastel de Tres Leches

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
2. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to beat the egg yolks with 3/4 cup sugar on high speed until light and fluffy, about 5 minutes. Gradually mix in the 1/3 cup of milk and 1 teaspoon of vanilla extract.
4. Gently fold the flour mixture into the egg yolk mixture using a spatula to avoid deflating the batter.
5. In a separate bowl, whip the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
6. Gently fold the whipped egg whites into the batter. Pour the batter into the prepared baking dish, spreading evenly.
7. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely in the dish on a wire rack.
8. In a small bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup heavy cream. Once the cake is cool, use a fork to poke holes all over its surface.
9. Slowly pour the milk mixture over the cake, ensuring the cake soaks up the liquid evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
10. When ready to serve, whip the heavy whipping cream with the powdered sugar and 1 teaspoon of vanilla extract until firm peaks form. Spread the whipped cream over the top of the cake.
11. Garnish with fresh fruits or a dusting of cinnamon if desired. Slice and serve cold.
12. For best results, ensure that your bowl and beaters are completely clean and dry before whipping egg whites.
13. Let the cake rest overnight in the fridge for a fully soaked and flavorful dessert.