Tres Leches Cake

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup whole milk

For the whipped cream topping:

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan and set aside.
2. In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
3. In a separate mixing bowl, beat the egg yolks with the granulated sugar until pale and fluffy.
4. Stir in the whole milk and vanilla extract until well combined.
5. Gradually add the flour mixture to the egg yolk mixture, stirring until smooth and no lumps remain.
6. In another mixing bowl, beat the egg whites until stiff peaks form.
7. Gently fold the beaten egg whites into the cake batter until just combined.
8. Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
9. Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. While the cake is baking, prepare the tres leches mixture by combining the evaporated milk, sweetened condensed milk, and whole milk in a bowl. Stir until well combined.
11. Once the cake is baked and cooled slightly, poke holes all over the surface of the cake using a fork or skewer.
12. Pour the tres leches mixture evenly over the warm cake, allowing it to soak in.
13. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to absorb the milks.
14. Before serving, prepare the whipped cream topping by whipping the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
15. Spread the whipped cream over the chilled cake and smooth it out with a spatula.
16. Slice and serve the Tres Leches Cake chilled, garnished with fresh fruit or a sprinkle of cinnamon if desired.

Conclusion: