Carlos’s Tres Leches

Makes one 13x9 pan

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Step 1

Separate 5 eggs, putting the whites into a small mixing bowl. Set the yolks aside.

Step 2

Beat the whites on high speed with hand mixer in smaller bowl while slowly adding 1/2 cup of white sugar. Keep whipping until stiff peaks form.

Step 3

In a stand mixer bowl, beat the egg yolks with the other 1/2 cup of sugar, mixing on medium speed with the paddle attachment for about 2 minutes - until pale and smooth.

Step 4

In a separate bowl, combine all purpose flour, baking powder, and salt. Whisk to combine.

Step 5

Add 1/3 cup milk to the egg yolk mixture along with 1 tsp vanilla extract. Mix until completely combined.

Step 6

Add the dry ingredients and mix until completely combined.

Step 7

Next, add the egg white meringue to the other bowl. Gently stir to combine, being careful not to deflate the egg whites.

Step 8

Pour the batter evenly into cake pan. Spread to smooth out the top.

Step 9

Bake at 350°F for 20-30 minutes, or until a cake tester comes out clean.

Step 10

Once the cake has cooled, poke holes along the top with a fork.

Step 11

For the tres leches mixture, in a bowl, combine sweetened condensed milk, evaporated milk, and whole milk.

Step 12

Ladle the tres leches mixture over top of the cake. Cover the cake and refrigerate for at least 6 hours, preferably overnight.

Step 13

Make the whipped cream: in the bowl of a stand mixer with the whisk attachment, combine heavy whipping cream, sugar, and vanilla extract. Beat over medium speed until stiff peaks form.