Tres Leches Cake (Pastel de Tres Leches - Three-Milk Cake)
from https://whatscookingamerica.net/

This Tres Leches Cake recipe was shared by Diane Rodiquez of Pleasanton, CA. Diane adapted this recipe from The Cocina Cubana Club in Havana, Cuba founded by Pascual Perez & chef Sonia Martinez.

Cake:
1 cup sugar (granulated), divided
5 large eggs, separated and room temperature
1/3 cup milk
1/2 teaspoon pure vanilla extract
1 cup flour (all-purpose), sifted
1 1/2 teaspoons baking powder
1/2 teaspoon cream of tartar

Three-Milks Syrup:
1 (12-ounce) can evaporated milk
1 cup sweetened condensed milk (Homemade Sweetened Condensed Milk)
1 cup heavy cream or whipping cream
1 teaspoon pure vanilla extract
1 tablespoon dark Cuban rum

Topping:
1 cup heavy whipping cream
2 tablespoons sugar (granulated)
1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Generously butter a 13- x 9-inch baking dish.

Prepare the Cake Recipe (see instructions below). While the cake is cooling, prepare the Three-Milks Syrup (see instructions below).

Once the cake is completely cooled, pierce the cake thoroughly (every 1/2 inch) with a long-tined fork (wiping fork occasionally to reduce sticking), taking care that you do not tear the cake up. Place the cake (in the baking dish) on a rimmed baking sheet (this is to catch the syrup when it overflows). Slowly pour the Three-Milks Syrup over the top of the cake, spooning the overflow back on top until all the syrup is absorbed.

Cover and refrigerate until ready to serve. When ready to serve, prepare the Topping Mixture (see instructions below). Spread the prepared Topping over the top of the cake and serve immediately.

Cake Instructions:
In a large bowl of your electric mixer, beat 3/4 cup sugar and 5 egg yolks approximately 5 minutes or until the yolks are pale yellow in color. Gently stir or fold in the milk, vanilla extract, flour, and baking powder; set aside.

In another clean bowl of your electric mixer, beat the 5 egg whites until soft peaks form, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the egg white mixture into the egg yolk mixture. Pour the batter into the prepared baking dish.

Bake approximately 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool completely on a wire rack.

Once the cake is completely cooled, pierce the cake thoroughly (every 1/2 inch) with a long-tined fork (wiping fork occasionally to reduce sticking), taking care that you don't tear the cake up. Place the cake (in the baking dish) on a rimmed baking sheet (this is to catch the syrup when it overflows - see next steps).

Three-Milks Syrup Instructions:
In a large bowl, combine the evaporated milk, sweetened condensed milk, cream, vanilla extract, and rum, whisking until well blended.

Slowly pour the syrup over the top of the cake, spooning the overflow back on top until all the syrup is absorbed.

Toppings Instructions:
In a small mixing bowl, beat the cream, sugar, and vanilla extract until stiff peaks form.

Makes 10 generous servings.