Tres Leches Cake

Step 1

Preheat the oven to 350°F and grease a 9x13-inch baking pan.

Step 2

In a large bowl, beat the egg yolks with 3/4 cup of the sugar until pale and thick, about 3 minutes, then whisk in 1 teaspoon of the vanilla extract.

Step 3

Sift the flour over the yolk mixture and fold in gently just until combined.

Step 4

In a clean bowl, whip the egg whites to soft peaks, then gradually add the remaining 1/4 cup sugar and whip to stiff, glossy peaks.

Step 5

Fold the whipped egg whites into the batter in three additions, being careful not to deflate it.

Step 6

Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then poke holes all over the top with a fork.

Step 7

Whisk together the evaporated milk, sweetened condensed milk, 1/2 cup of the heavy cream, and the remaining 1 teaspoon vanilla extract.

Step 8

Slowly pour the milk mixture over the warm cake, letting it soak in fully. Cover and refrigerate at least 2 hours, or overnight for best texture.

Step 9

Just before serving, whip the remaining 1 cup heavy cream to soft peaks and spread over the top of the cake.