Tres Leches Cake

Instructions

1. 1Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33cm) baking dish and set aside.
2. 2Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
3. 3Beat the egg yolks with ¾ cup (150g) of the sugar in a large bowl on high speed for about 4 minutes, until pale, thick, and ribbon-like. Beat in the milk and vanilla.
4. 4In a separate clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining ¼ cup (50g) sugar and continue beating until stiff, glossy peaks form.
5. 5Fold the flour mixture into the yolk mixture in two additions until just combined. Gently fold in the beaten egg whites in three additions — work carefully to keep the batter light and airy.
6. 6Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
7. 7Let the cake cool in the pan for 10 minutes. While still warm, use a fork or skewer to poke holes all over the surface — go deep and be generous.
8. 8Whisk together the condensed milk, evaporated milk, whole milk, and vanilla in a large measuring cup or bowl. Slowly pour the three-milk mixture evenly over the warm cake, pausing to let it absorb before adding more. Use all of it.
9. 9Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight. The cake will absorb all the liquid and become incredibly moist.
10. 10When ready to serve, beat the cold heavy cream, powdered sugar, and vanilla together until stiff peaks form. Spread the whipped cream evenly over the top of the cake.
11. 11Arrange the halved strawberries over the whipped cream in neat rows. Dust lightly with ground cinnamon.
12. 12Slice into squares and serve cold. The cake keeps refrigerated for up to 3 days — it gets even better on day two.