Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated
  • 1 cup (200g) granulated sugar, divided
  • ⅓ cup (80ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) can evaporated milk (354 ml)
  • 1 (14-ounce) can sweetened condensed milk (397 ml)
  • 1 cup (240ml) heavy cream
  • 1 ½ cups (360ml) heavy cream, cold
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of ground cinnamon for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat egg yolks with ¾ cup sugar until pale and thick. Gradually add milk and vanilla, mixing until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar, beating until stiff, glossy peaks form.
  6. Gently fold the meringue into the batter in two additions, being careful not to deflate the egg whites.
  7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool completely in the pan. Once cooled, poke holes all over the cake using a fork or toothpick.
  9. In a large bowl, whisk together the evaporated milk, condensed milk, and heavy cream.
  10. Slowly pour the tres leches mixture evenly over the cooled cake, allowing it to soak in completely. This may take some time.
  11. Cover the cake and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld and the cake to fully absorb the milk mixture.
  12. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  13. Spread the whipped cream evenly over the soaked cake. Sprinkle with a pinch of cinnamon, if desired.
  14. Cut into squares and serve chilled. Enjoy!