Easy Tres Leches Cake

1. 1

   Set your oven to 350°F so it can preheat.

2. 2

   Whisk together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 tsp salt inside a large bowl, then put it to one side.

3. 3

   Divide the 5 eggs, placing the whites and the yolks into two different bowls. Put the whites aside for later.

4. 4

   Pour 3/4 cup granulated sugar over the yolks and beat with an electric hand mixer until the texture is smooth and pale. Pour in 1/3 cup milk and stir well.

5. 5

   Combine the egg yolk mixture with the flour mixture, carefully folding them together using a rubber spatula without overmixing. Set this batter aside.

6. 6

   Whip the egg whites using either a stand mixer or an electric hand mixer. Once soft peaks start to appear, gradually pour in the leftover granulated sugar in small increments. Keep whipping on high speed until stiff peaks develop.

7. 7

   Incorporate the whipped whites into the yolk and flour batter. Use a rubber spatula to fold them in very gently to prevent deflating the whites.

8. 8

   Grease a 9x13 pan with nonstick spray, transfer the batter into it, and bake. Let it cook for 25-30 minutes, testing with a toothpick in the middle; it should emerge clean. Let the baked cake cool entirely.

9. 9

   Using a large bowl, mix 1 cup heavy whipping cream, 3 tbsp powdered sugar, and 1 tsp vanilla. Whip this using a stand mixer or electric hand mixer for approximately 5-6 minutes until stiff peaks form, then set it aside.

10. 10

    Stir together 1 (14 oz) can sweetened condensed milk, 1 (12 oz) can evaporated milk, and 1/4 cup heavy whipping cream in a bowl, whisking until the mixture is uniform.

11. 11

    After the cake has cooled down, pierce it repeatedly all over using a fork. Pour the prepared liquid mixture evenly over the surface.

12. 12

    Let the cake rest for 3-4 minutes so the liquid can soak in completely, or until the surface has absorbed it. Smooth the prepared topping over the cake.

13. 13

    Refrigerate the cake until it is time to serve.

Recipe by Foreign Fork on foreignfork.com. See the original for their notes and tips.