Classic Tres Leches Cake

Photo: Elizabeth

Ingredients

1 cup sugar

5 cups eggs, separated ⅓ whole milk

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 can (12 oz) evaporated milk

1 can (14 oz) sweetened condensed milk

1 cup heavy cream (or half-and-half or whole milk)

1 teaspoon vanilla extract

1 tablespoon rum (optional)

1 cup heavy cream

3 tablespoons confectioner's sugar

1/2 teaspoon vanilla extract

Preparation

For the cake:

Preheat oven to 350 degrees F and grease a 13-inch x 9-inch baking pan.

Beat 3/4 c sugar and egg yolks until light and fluffy 3-5 minutes. Beat in 1 c cream and vanilla, then fold in the flour and baking powder.

Beat egg whites until soft peaks form, then gradually add remaining 1/4 c sugar and beat until peaks are flossy and stiff but not dry. Gently fold the whites into the yolk mixture until just combined. Pour batter into greased baking pan and bake until a toothpick inserted into the middle comes about clean, about 40 minutes. Let the cake cool completely on a wire rack and pierce all over with a fork.

For the milk syrup:

Combine the evaporated milk, sweetened condensed milk, 1 c cream, vanilla, and optional rum in a small bowl. Pour all of the syrup over the cake, slowly, allowing all to absorb.

For the topping:

Beat cream, vanilla, and confectioner's sugar until thick and spreadable. Spread over cake. Let cake refrigerate at least 2 hours prior to serving. This cake just gets better with time, so it can be made a day to a few days in advance. I like to sprinkle a little cinnamon and/or cocoa powder on top right before serving.