Tres Leches Cake (Print Version)

# Ingredients:

01 - 1 and a half teaspoons of baking powder.
02 - A single cup of all-purpose flour.
03 - A quarter teaspoon of salt.
04 - Five large eggs, make sure to separate the whites and yolks.
05 - One whole cup of granulated sugar, split into two portions.
06 - One-third of a cup of full-fat milk.
07 - One teaspoon of vanilla extract.
08 - A twelve-ounce can of evaporated milk.
09 - A fourteen-ounce can of sweetened condensed milk.
10 - A quarter-cup of whole milk for the milk mix.
11 - One pint of heavy cream for whipping.
12 - Three tablespoons of icing sugar.
13 - Half a teaspoon of vanilla extract.
14 - Cinnamon powder to sprinkle on top.

# Instructions:

01 - Turn your oven to 180°C to get it warm before baking.
02 - Combine the flour, salt, and baking powder in a medium-size bowl. Put it aside for now.
03 - Place yolks and whites in two different bowls to keep them apart.
04 - Pour 3/4 cup of sugar into the yolks and whip on high until they turn a soft yellow shade.
05 - Stir the vanilla and one-third cup of milk into the yolk and sugar mixture until it's smooth.
06 - Carefully stir the yolk mixture into the dry mix, being gentle to not overdo it.
07 - Using a mixer, whip egg whites on high speed. Slowly add the leftover 1/4 cup of sugar until stiff peaks form.
08 - Gently fold the fluffy whites into the batter, keeping it airy.
09 - Pour the mixture into a 22x33 cm ungreased metal baking pan, and smooth out the surface.
10 - Pop the pan into the oven and bake for 25-35 minutes until a toothpick poked in the middle comes out clean.
11 - Let the baked cake cool completely before moving to the next step.
12 - Blend the evaporated milk, sweetened condensed milk, and a quarter cup of milk in a small bowl.
13 - Use a fork to create tiny holes all over the cooled cake.
14 - Slowly drizzle the milk mixture over the cake, making sure to soak the entire surface evenly.
15 - Refrigerate for at least an hour or even overnight so the liquids get fully absorbed.
16 - Whisk the heavy cream, icing sugar, and half a teaspoon of vanilla until it thickens to stiff peaks.
17 - Spread the whipped cream on top of the cake and lightly sprinkle cinnamon all over.
18 - Slice it up, serve with some fresh strawberries if you'd like, and dig in!

# Notes:

01 - Keep your Tres Leches Cake in the fridge in a covered container. It’ll last 3 to 5 days.
02 - You can prepare this cake a day or two in advance so it has lots of time to soak up the milk mixture.
03 - If you need to freeze it, the baked and cooled cake (without the milk) will keep for 3 months. Thaw it overnight in the fridge and add the milk mixture later.
04 - Want smaller portions? Try making individual Tres Leches Cupcakes instead.

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